2021 -"Rosie's" Chili Verde

byRosie Taylor


I started cooking chili in Chula Vista, CA. in 1987. My husband and I would travel around the country in our motorhome, cooking as far away as New York, New Jersey, Oregon, Washington, and points in between. I won a few cook-offs along the way. Soon life got busy! I decided to go to college to get my nursing degree, so competing in chili cook-offs fell by the wayside. I continued in nursing (labor & delivery) until my retirement in 2018. It wasn’t long after retiring that I decided to go back to cooking chili. My goal has always been to cook in the World Championships. I began using recipes I took off the ICS website and modified them as I went along. Winning events soon followed - Arizona State Chili Verde Championship and New Mexico State Championship. Both wins allowed me to compete at the World Championship…..and imagine my surprise when they called my name as the Verde winner this year!! Cooking chili has been a family affair with my sisters, nieces, nephews, children and grandchildren coming out to support me. We all enjoy the activities associated with chili cook-offs, including vendors, entertainment and good wholesome fun for the entire family. I’ve met many wonderful people on the chili trail and have made lifelong friends.


2 1/2 lbs cubed Pork Loin (1/2" squares)
2 TBS oil
1- 15 oz can green enchilada sauce
1/2 onion chopped fine
1- 14 oz College Inn Chicken Broth
4 cloves minced garlic
4 Serrano peppers seeded and finely diced
2 Jalapeno peppers seeded and finely diced
1- 27 oz can Hatch Whole Green Chilies seeded and diced in 1/2" squares
1- 7 oz jar Salsa Verde
1/2 cup finely chopped cilantro leaves
1 tsp Chalupa Hot Green Pepper Sauce

1 tsp oregano (All Things Chili)
1 tsp salt
3 tsp cumin (All Things Chili)
4 tsp Verde Bravo Green Chili Powder (All Things Chili)
4 tsp Verde Home Style Chili Powder (All Things Chili)
1/4 tsp Accent


Brown meat in oil, drain and place in 5 Quart Chili Pot.

Add chicken broth, enchilada sauce, onion, peppers and garlic to chili pot. Bring to a boil. Reduce to a simmer and continue simmer for approx. 2 hours.
At 2 hours, add Hatch Green Chilies (diced), Cilantro, Chalupa Green Pepper Sauce, jar Salsa Verde and Spice Mix. Continue to simmer 1 more hour.

Adjust salt to taste