2005 -Green Chili

byJeff Netser


On year six of the Chile Verde Division at the WCCC, Jeff Netser - from Seymour, Indiana – takes home big W!


1 1/2 tsp Granulated Garlic
2 1/2 TBL Chicken Base
1 tsp Celery Salt
1 TBL Cornstarch
1 tsp Oregano
1 TBL Cumin
1/2 TBL Jalapeno
1 TBL Dried Cilantro
1/2 TBL Green Chili Powder

2 lb pork cut small cubes
1 cup cooked onion
14 oz chicken broth


Brown pork and drain

Add onion & broth (will not cover meat and that is ok)

Simmer approximately 1 hour - stir often avoid sticking (1:00)

Add Spice Mix + a little water

Simmer 1 hour stir often avoid sticking (2:00)

Add 10 oz can green enchilada sauce
Simmer 1/2 hour (2:30)

Add 27 oz can chopped green chili
(if green chilies are cold increase to boil)

Cook 1/4 hour (2:45)

Add 8 oz hot green chili puree*

10 min later (2:55)

Add 1/2 tsp jalapeno, 1 tsp cumin, 1 tsp salt, liberal dose habanera hot sauce, fresh chopped cilantro

*Puree green chilies - add 1 TBL hot green chili powder per 8 oz of puree