2018 -Chuck’s Outlaw Verde

byChuck McCrory


“Texas Chuck” started cooking chili and competing in 2008, but didn’t get serious about it in 2013. He cooked his first pot of Chili Verde at a competition in Terlingua, Texas - using Mild Bills Spices! He has been hooked ever since that competition and has really enjoyed getting to know other cooks and forming great friendships along the chili trail.


2 LB. pork, cubed
2 cans (14 OZ. each) Swanson chicken broth
1 can (28 OZ.) Hatch whole green chilies, seeded & chopped
2 cloves garlic, minced
5 jalapenos, seeded & chopped
1 medium onion, chopped
8 OZ. Hatch green enchilada sauce

3 TBL Mild Bill’s cumin
3 TBL Mild Bill’s hatch green chili powder
1 TBL Morton salt
1/4 TSP Mild Bill’s oregano


Gray cubed pork in 1 can of chicken broth; set aside

Mix together cumin, green chili powder, salt and oregano – this is the Spice Mix; set aside.

Chop or blend jalapenos and green enchilada sauce and divide in 3 equal parts; set aside

Combine 1 can of chicken broth, onion, and garlic in cooking pot and heat until onion is translucent.

Add 1/3 blended jalapenos, pork, and 1 1/2 T Spice Mix. Cook on medium heat for an hour.

Add another 1/3 blended jalapenos, 1 1/2 T Spice Mix. Continue cooking for an hour and then add the last 1/3 of blended Jalapenos and remaining Spice Mix. Cook for 30 min.