2014 - Dragonfly Chili

by Mary Parker

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Before attending an ICS WCCC with her husband years prior, Mary had never tasted Chile Verde- talk about being a natural!

Ingredients

2 tbsp olive oil
3 lbs pork loin – cubed
1/8 lb regular Jimmy Dean Sausage – cooked and finely chopped
1 14 1/2 oz can of Swanson chicken broth
1/2 of medium white onion – diced
3 tbsp chicken bouillon base
28 oz can of Hatch chili peppers – chopped
5 serrano peppers – seeded and diced
4 jalapeno peppers – seeded and diced
1 tsp celery salt
1/2 tsp ground oregano
1 tbsp garlic powder
1 tbsp ground cumin
1 10 oz can green enchilada sauce
2 tbsp cilantro – finely chopped
1 tsp hot green chili powder
2 tsp ground cumin
Green Tabasco sauce to taste
Salt to taste

Instructions

Brown meat in olive oil, drain and place in pot.

Add the can of chicken broth, onion, chicken base, 3 of the serrano peppers, 2 of the jalapeno peppers, celery salt, oregano, garlic and cumin.

Bring to a boil and let it roll gently for 1 hour.

Add the remaining serrano peppers, jalapeno peppers, 1/2 (14 oz) of Hatch chili peppers and enchilada sauce.

Continue cooking for another 1- 1 1/2 hours.

The last 30 minutes add the remaining 14 oz of Hatch chili peppers, cilantro, hot green chili powder and cumin.

Use the Green Tabasco and salt to taste.