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| Gearjammers Chili Verde |
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
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.
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.
Makes 2 quarts
Recipe by
Robert Dyer - World Champion 2003
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