2010 -B & M'S Double Flush Chili Verde

byMike Ford


Mike joined the ICS in 1991 and says the best advice he ever received was not to start partying until after his chili was turned in for judging! Mike is honored to have made Grand Master cook in 2010 and to have completed the Hat Trick many times. He absolutely loves the Chilihead family.


2 1/2 lbs. pork shoulder cut into 1/2 inch cubes
1 sweet onion, chopped finely
3 green jalapeno chili peppers cut in half
5 serrano chili peppers cut in half
6 whole cloves of Gilroy garlic
12 fresh tomatillos (pureed in a blender)
1 14 1/2 oz can of chicken broth
1 28 oz can of green enchilada sauce
I green bell pepper, chopped coarsely
1 bunch of cilantro, chopped finely
1 pasilla chili pepper, seeded & chopped finely
4 serrano chili peppers, minced
2 jalapeno chili peppers, seeded & chopped finely
4 cloves of garlic, minced
5 Tbsp. of ground cumin powder
2 tsp. of MSG
2 Tbsp. of ground green chili powder
2 tsp. of salt


Brown meat in Wesson Oil and the next 4 ingredients (to flavor the meat as it cooks).

Drain the meat, discard the peppers and garlic cloves and then place meat and onions in a large pot.

Add the remaining ingredients to the large pot and simmer for 2 1/2 - 3 hours.

During the last 10 minutes, adjust the salt and heat to taste.