2002 -Kathouse Chili Verde

byKathy Stewart


Kathy Steward and her husband Mike started cooking Traditional Red as a team in 1985. To make life easier at home, Kathy says they changed paths and decided not to cook as a team. With her nephew, Kaden as a three-time Mr. Hot Sauce winner, and her husband as the back-to-back Best Booth winner, Kathy knew she had to take home the win in 2002!


4 lbs pork, cubed
1 lb hot green chilies, chopped
1 1/2 lbs tomatillos
1 lb mild green chilies, chopped
2 onions, minced
2 jalapenos, minced
3 cloves garlic, minced
1 t oregano
1/4 cup cilantro
2 T cumin
4 cups chicken broth
2 bay leaves
Salt & pepper


Chop chilies, onions, garlic, jalapenos, tomatillos, cilantro.

Saute onions and garlic in pot.

Brown pork with salt & pepper in oil.

Add to pot with onions & garlic.

Add chicken broth, bay leaves, hot & mild chilies, tomatillos, oregano, jalapenos, and cumin.

Cover and simmer.

1/2 hour before turn in, remove bay leaves, add chopped cilantro.

Add salt to taste.