Karen Ray's Champion Chili Verde
- Ready In:
- 3hrs 20mins
- 1 teaspoon dried oregano, crumbled
- 1 tablespoon ground cumin
- 3 tablespoons green chili powder
- 1 (19 ounce) can green enchilada sauce
- 32 ounces canned tomatillos, with their liquid
- 1 (7 ounce) can hot salsa verde
- 3 1⁄2 lbs pork sirloin roast, cubed
- lard or oil, as needed,to brown
- 2 cups finely minced onions
- 1 1⁄2 tablespoons pressed fresh garlic
- 2 lbs diced green chilies, fresh or frozen
- 2 cups very finely minced mixed fresh green peppers
- 1 teaspoon lime juice
- 1⁄2 cup finely chopped cilantro leaf
- In a small bowl, combine oregano, cumin, and chile powder.
- In a chili pot, combine enchilada sauce, tomatillos, and salsa verde.
- Press tomatillos against the side of the pot to crush.
- Add the oregano mixture to the liquids.
- Heat to boiling.
- Reduce heat and simmer, stirring frequently.
- Brown the meat in lard or oil in batches with onions and pressed garlic.
- Drain meat and add to chili pot.
- Add diced green chiles.
- Return pot to simmer.
- After 2 hours, add half of finely minced green peppers.
- Add salt, as desired.
- Taste and adjust, adding additional minced peppers as desired.
- After 2 1/2 hours thicken or thin, as needed.
- After 2 3/4 hours, adjust salt and other seasonings as needed.
- Just before serving, add lime juice and cilantro.
Questions & Replies
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Best green chili I've made yet! I couldn't find canned tomatillos (Walmart usually has them in the ethnic aisle, but they must have seen me coming and hid them all, lol) so I used fresh, which worked out fine. I added the seasonings in stages, every 45 minutes or so, as instructed, and as all chili cookoff winners typically do.. Step 16 is imperative, the flavor really comes alive! (I just squeezed the juice of the whole lime, didn't bother to measure 1 tsp).. I used the leftovers to make 'green burritos' - flour tortillas filled with rice, cheese and some of the green chili - fabulous! The kids loved them. Thanks for the post!