2013 -Chili Verde From Heaven

byChristian Parker


Christian Parker, from Palm Springs, CA, has cooked competitive chili since 1993. He met his wife Carrie through none other than chili cooking competitions! Carrie (formerly Carrie Lentz) comes from a family of Chiliheads. We love to see the ICS family tradition grow!


2 lbs of pork tenderloin cut into small cubes
1 sweet onion finely chopped
1 28oz can green chilies seeded and chopped
2 14.5oz cans chicken broth
1/2 cup herdez tomatillo sauce

spice mix
2 tsp garlic powder
2 tbsp cumin
1 1/2 tbsp green chili powder
1 tsp jalapeno powder
1 tsp salt - adjust to taste

one hour before serving
4 oz can whole green chilies seeded and peeled
2 tsp cumin
1 tsp jalapeno powder
2 tbsp tabasco green pepper sauce


In 5 quart pot, brown the pork then add onion and chicken broth.

Add 1/2 cup tomatillo sauce and simmer for 1 hour, occasionally testing meat for tenderness.

Additional water or chicken broth may be needed to keep ingredients covered.

Add spice mix and simmer for an hour.

Add the remaining 4 ingredients and cook for an hour adjusting the thickness with chicken broth or water.

During the last 10 minutes add additional heat, if desired, using tabasco green pepper sauce.

Salt to taste.