2012 - Chef Boy-R-Bob Chili Verde

by Bob Hall

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Bob has done it again three years after winning his first Champion Verde title! He thanks Jerry Simmons for coaxing him into cooking “the good green stuff.”

Ingredients

2 1/2 lbs of pork tenderloin cut into 3/8 to 1/2 inch cubes
1 cup of diced onion
4 cloves of garlic - pressed
4 jalapeno peppers seeded and chopped
2 green chilies seeded and chopped
4 serrano peppers thinly sliced

combine the next 2 ingredients:
1/2 lb of canned green chilies
1/2 lb of frozen green chilies

1 14 oz. can of chicken broth
1 cube of knorr chicken bouillon
1 14 oz. can green enchilada sauce
1 7 0z. can green salsa verde
2 tbs. cumin

1 tbs. powdered green jalapeno
2 tsp. powdered green chili
2 tsp. corn starch for thickening
salt to taste
tabasco green pepper sauce (as needed for heat)
allow for 3 hours of cooking time

Instructions

In a 5 quart pot, brown the pork.

Add the remaining ingredients (except the powders) adding half of the combined green-chilies* to the pot.

Simmer for 2 hours.

You may need to add some water during the cooking time to keep the mixture covered.

With 30-40 minutes of cooking time left add the remaining green chilies*, the green jalapeno powder and the green chili powder.

10 minutes before the end of the cooking period adjust the thicknes and salt*.

Add tabasco green pepper sauce as needed for heat.

* The salt level drops each time you add the green chilies. Be sure to add salt each time to taste.