Chili Verde #2-Competition

READY IN: 3hrs 15mins
YIELD: 2 quarts




  • Rub meat with meat rub spices, roast chilis for 10 minutes, place in sealed paper bag while browning the pork in bacon drippings and drain, add onions and saute until wilted.
  • Add poblanos, cubanelles, diced serranos, pepperoncinis, garlic, 1/2 of liquids and 1/2 of spices. Bring to a boil, reduce heat to a "6 bubbles" medium simmer for 45 minutes.
  • Add whole jalapeno (with 2 slits in sides), balance of liquids and spices, simmer, 5 to 6 bubble simmer for 1 hour.
  • Add green chiles, sauce and salsa, continue simmer for 1/2 hour.
  • "Taste test", add juice of lemon and any additional desired spice, remove whole jalapenos-if need more heat, squeeze seeds and juices from jalapenos into stock pot. If heat not neeeded-remove jalapenos squeeze all seeds and juices from jalapenos, fine dice and add back into chili pot.
  • Simmer 15 to 30 minutes to blend.
  • Consider all the following taste characteristics, as suggested by ICS, as you serve. Serve with garnishments of: mild cheese, sour cream, oyster crackers, tortilla chips, chopped onions, and hot sauces.
  • TASTE, above all else is the most important factor. The taste should consist of the combination of the meat, peppers, spices, etc, with no particular ingredient being dominant, but rather a blend of the flavors.
  • CONSISTENCY of chili must have a good ratio between sauce and meat. It should not be dry, watery, grainy, lumpy, or greasy.
  • AROMA of chili should smell good. This also indicates what is in store when you taste it.
  • COLOR of chili should look appetizing. Reddish brown is generally accepted as good. Chili is not yellow or green.
  • BITE or after taste is the heat created by the various type of chili peppers and chili spices.