2014 -Dragonfly Chili

byMary Parker


Before attending an ICS WCCC with her husband years prior, Mary had never tasted Chile Verde- talk about being a natural!


2 tbsp olive oil
3 lbs pork loin – cubed
1/8 lb regular Jimmy Dean Sausage – cooked and finely chopped
1 14 1/2 oz can of Swanson chicken broth
1/2 of medium white onion – diced
3 tbsp chicken bouillon base
28 oz can of Hatch chili peppers – chopped
5 serrano peppers – seeded and diced
4 jalapeno peppers – seeded and diced
1 tsp celery salt
1/2 tsp ground oregano
1 tbsp garlic powder
1 tbsp ground cumin
1 10 oz can green enchilada sauce
2 tbsp cilantro – finely chopped
1 tsp hot green chili powder
2 tsp ground cumin
Green Tabasco sauce to taste
Salt to taste


Brown meat in olive oil, drain and place in pot.

Add the can of chicken broth, onion, chicken base, 3 of the serrano peppers, 2 of the jalapeno peppers, celery salt, oregano, garlic and cumin.

Bring to a boil and let it roll gently for 1 hour.

Add the remaining serrano peppers, jalapeno peppers, 1/2 (14 oz) of Hatch chili peppers and enchilada sauce.

Continue cooking for another 1- 1 1/2 hours.

The last 30 minutes add the remaining 14 oz of Hatch chili peppers, cilantro, hot green chili powder and cumin.

Use the Green Tabasco and salt to taste.