2011 -Old No.7 Chili Verde

byGary Ray


Gary Ray - from Livonia, Michigan - became interested in the ICS in the late 1980s and won his first cook-off in 1990. He enjoys cooking chili for the travel, for the friends made, for all the stories told and for the drinks shared! As you may recognize, his wife Lauren Ray was the 2008 Verde champion!


1 Tbsp minced garlic
2 1/2 Tbsp chicken base or bouillon
1 tsp celery salt
1 Tbsp flour
2 tsp dried oregano
1 Tbsp cumin
1 Tbsp dried cilantro or cup finely chopped fresh cilantro
3 Tbsp green chile powder

2 tsp canola oil
2 lbs pork tenderloin, cut into small cubes

1 cup chopped onion
1 3/4 cups chicken broth
1 1/4 cups (10 ounces) canned green chili salsa
20 ounces canned chopped green chiles
Dash of Tabasco Green Pepper Sauce


In a small bowl, combine spice mix ingredients.

In a large pot over medium heat, gently brown pork in oil.


Add onion and chicken broth to pot and simmer over medium heat for 1 hour, stirring often.

Add spice mix and salsa and simmer for 1 hour.

Add green chiles, Tabasco and salt to taste.

Continue simmering for 1 more hour.

Garnish with Kraft Natural Pepper Jack Cheese!