2004 -Black Coyote Green Chili

byWes Carlson


Wes Carlson started cooking in 1983 with Jim Weller, the Red Champ in 2000. At the time, he didn’t have a recipe and even had to borrow a stove! 21 years later, Wes and his wife Ginny have cooked competitive chili in 47 of 50 states and two Canadian provinces.


2 lbs Pork Loin - Cubed
1 can 28 oz. Green Chili - Whole - Seed and cut into small cubes
1 tbsp. Salt
2 cloves Garlic
2 cups Water
5 Jalapenos - Seeded
1 Medium Sweet Onion - Chopped
5 tbsp. Ground Cumin
1/4 tsp. Oregano
2 cans Campbells Chicken Broth
2 tbsp. Green Tabasco Sauce
8 oz. Green Sauce


Mix together Salt, Cumin, and Oregano.

Set aside.

Blend together Jalapenos and Green Sauce.

Set aside.

Gray pork in frying pan.

Set aside.

Combine Chicken Broth, Half the Water, Onion and Garlic in Cooking Pot.

Heat until Onion is translucent.

Add Blended Jalapenos, Pork and 1-1/2 Tbsp of Cumin mixture to pot.

Continue cooking over medium heat.

After one hour, add 1/3 can green chilis (blended), 1 Tbsp Green Tabasco Sauce and another 1-1/2 Tbsp of Cumin mixture.

After 2-1/2 hours, add remaining green chilis, Green Tabasco Sauce and Cumin mixture.

Salt, thicken or thin sauce to suit.