2001 -"?" Chili Verde

byKaren Ray


Karen Ray – from Riverside, California- cooked up the best Chili Verde this year. Her name might sound familiar… Karen and Bill Ray won the ICS Red Championship in 1994!


1 teaspoon dried oregano, crumbled
1 tablespoon ground cumin
3 tablespoons green chile powder
19-oz can green enchilada sauce
32 ounces canned tomatillos with their liquid
7-oz can hot salsa verde
3-1/2 pounds pork sirloin, cubed
lard or oil as needed to brown
2 cups onions, finely minced
1-1/2 tablespoons fresh garlic, pressed
2 pounds diced green chiles, fresh or frozen
2 cups mixed fresh green peppers, very finely minced
1 teaspoon lime juice
1/2 cup finely chopped cilantro leaves
Salt to taste


Combine powders.

Combine enchilada sauce, tomatillos and salsa verde in a chili pot.

Press tomatillos against the side of the pot to crush.

Add powders to the liquids.

Heat to boiling.

Reduce heat and simmer, stirring frequently.

Brown meat in lard or oil in batches with onions and pressed garlic.

Drain meat and add to chili pot.

Add diced green chiles.

Return pot to simmer.

After 2 hours, add half of finely minced green peppers.

Add salt as desired.

Taste and adjust, adding additional minced peppers as desired.

After 2-1/2 hours thicken or thin as needed.

After 2-3/4 hours adjust salt and other seasonings as needed.

Just before turn-in add lime juice and cilantro.