2012 -Chef Boy-R-Bob Chili Verde

byBob Hall


Bob has done it again three years after winning his first Champion Verde title! He thanks Jerry Simmons for coaxing him into cooking “the good green stuff.”


2 1/2 lbs of pork tenderloin cut into 3/8 to 1/2 inch cubes
1 cup of diced onion
4 cloves of garlic - pressed
4 jalapeno peppers seeded and chopped
2 green chilies seeded and chopped
4 serrano peppers thinly sliced

combine the next 2 ingredients:
1/2 lb of canned green chilies
1/2 lb of frozen green chilies

1 14 oz. can of chicken broth
1 cube of knorr chicken bouillon
1 14 oz. can green enchilada sauce
1 7 0z. can green salsa verde
2 tbs. cumin

1 tbs. powdered green jalapeno
2 tsp. powdered green chili
2 tsp. corn starch for thickening
salt to taste
tabasco green pepper sauce (as needed for heat)
allow for 3 hours of cooking time


In a 5 quart pot, brown the pork.

Add the remaining ingredients (except the powders) adding half of the combined green-chilies* to the pot.

Simmer for 2 hours.

You may need to add some water during the cooking time to keep the mixture covered.

With 30-40 minutes of cooking time left add the remaining green chilies*, the green jalapeno powder and the green chili powder.

10 minutes before the end of the cooking period adjust the thicknes and salt*.

Add tabasco green pepper sauce as needed for heat.

* The salt level drops each time you add the green chilies. Be sure to add salt each time to taste.