2003 -Gearjammers Chili Verde

byRobert Dyer


Bob Dyer – from Canyon Lake, CA - is no stranger to earning top marks at the WCCC. He’s won the second-place award for red chili three times, and in 2003 alone he advanced to the Final Table in all three WCCC categories: Traditional Red, Chili Verde and Salsa. Bob and his wife Ellen competed up and down the CA coast to qualify and cook in all three of those categories in 2003, cooking in 35 ICS competitions that year!


2 pounds pork (loin preferred)
3/4 pound of chopped mild green chiles, roasted and cleaned
1/2 pound of cubed hot green New Mexico chiles, roasted and cleaned
1/4 of a green bell pepper, finely chopped
6 medium green onions (white part only), finely chopped
5 medium tomatillos, chopped
7 large serrano peppers, finely chopped with no seeds
2 ounces of finely chopped garlic
12 ounces of your favorite green chili sauce
14 ounces of chicken broth
3 teaspoons of salt


Brown meat and drain any fat, 1 pound at a time.

Add all other ingredients except 1/4 pound of hot chiles and 1 teaspoon of salt.

Simmer on medium for 1 1/2 hours.

Add the rest of the green chiles, chopped hot peppers and the rest of the salt (if needed).

Cook on low simmer for 1/2 hour.

Serve with white beans and flour tortillas.