ICS | International Chili Society

Meet the Winner

Winning Recipe

Sun of Nikki Chili Verde

Instructions:

Heat 2 tbsp Wesson oil Brown 3 pounds cubed pork loin Add ½ diced Vidalia onion Add 1 can chicken broth Add 3 tablespoons chicken base Add 1 tablespoon hot Italian sausage mix Bring to a boil - cook for 45 minutes Dice one 27 oz can of green chili peppers Then add 1/3 of green peppers with the following ingredients ½ lb tomatillos diced 5 Serrano peppers diced 2 packets of surgar 1.5 teaspoons garlic granules 1 teaspoon celery salt ½ teaspoon Mexican oregano 1 tablespoon cumin 4 jalapenos diced 1 can green enchilada sauce 6 tablespoons goya recaito sauce Continue to cook for 1 hour then add the following ingredients: 1/3 of green peppers 1 teaspoon of hot green chili powder 1 teaspoon of mild green chili powder 2 teaspoons of cumin 30 minutes later add the following ingredients: 2 teaspoons of cumin 1 dash of hot green chili powder 1/3 chopped green peppers Salt to taste Cook additional 15-20 minutes Ready to serve!