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Chili verde champion Robert Dyer knows a thing or
two about cooking in competition. This year’s first place winner for his
world-class pork and green chile concoction has been in second place three
times in the red chili championship, losing once in a tie-breaker vote. He
placed himself easily in reach of the winner’s circle this year by advancing to
the finals table for all three ICS cookoff categories: red chili, chili verde,
and salsa. Bob and his wife Ellen live in Canyon Lake, California, and competed
up and down the West Coast to qualify to cook in all three categories at the
World’s Championship. This was the thirteenth year that the Dyers have cooked
in the event. This year, with Ellen’s help as teammate and “chief taster,” Bob
cooked in 35 ICS competitions. In most of those competitions, though, Dyer
didn’t even prepare a pot of chili verde. “I cooked green six or seven times,”
Dyer says, “and I’ve never placed in that category before.” Now he can say he’s
placed first, making Dyer’s Gearjammers Chili Verde the one to beat in the
coming year. Asked if he grows his own fresh peppers, Dyer notes that he gets
the mild green chiles, New Mexico chiles and serrano peppers from his local
market when they’re in stock. When he can’t pick them up in town, Dyer has them
shipped from the Albuquerque Chile Company. Dyer’s recipe calls for generous
amounts of all three varieties, so he stocks up before leaving home for
critical cookoffs like the championship.
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Gearjammers Chili Verde
| Ingredients: |
2 pounds pork (loin
preferred)
3/4 pound of chopped mild green chiles, roasted and
cleaned
1/2 pound of cubed hot green New Mexico chiles, roasted
and cleaned
1/4 of a green bell pepper, finely chopped
6
medium green onions (white part only), finely chopped
5 medium
tomatillos, chopped
7 large serrano peppers, finely chopped with
no seeds
2 ounces of finely chopped garlic
12 ounces of your
favorite green chili sauce
14 ounces of chicken broth
3
teaspoons of salt
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| Instructions: |
1. Brown meat and drain any
fat, 1 pound at a time. Add all other ingredients except 1/4 pound
of hot chiles and 1 teaspoon of salt. Simmer on medium for 1 1/2
hours.
2. Add the rest of the green chiles, chopped hot
peppers and the rest of the salt (if needed). Cook on low simmer for
1/2 hour.
3. Serve with white beans and flour tortillas.
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| Servings: 2 quarts |
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