2018 - Chuck’s Outlaw Verde

by Chuck 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.