1999 -High Country Chili Verde

byJoseph Barrett


Joe Barrett is our first ever Chili Verde World Champion, as 1999 was the introduction year to this Championship Division! His first pot of Chili Verde was adapted from the recipe on the back of a can of tomatillos! This year marked the fifth time that Joe qualified and cooked in an ICS WCCC.


2 lbs diced green chilies (mild)
1 bunch chopped cilantro
1 lb diced green chilies (hot)
1 pasilla pepper, seeded & diced
1 1/4 lbs diced green tomatillos, husked & quartered
4 minced jalapeno peppers (2 seeded & deveined)
1 bell pepper, seeded & chopped
4 serrano peppers, seeded & minced
2 bunches chopped green onions
8 cloves garlic, pressed
19 oz Las Palmas Green Enchilada Sauce
3 lb Pork Sirloin Tip, 1/2" cubed
2 Tbs green chili powder
1/2 lb sausage, fried and chopped fine
7 Tbs cumin
5 oz can white meat chicken, drain & chop
2 Tbs MSG
6 Tbs Lard Salt
Tabasco Habanero Hot Sauce as needed


Place all vegetables and powders in large pot and stir well.

Fry pork with garlic in lard until light crust forms on cubes.

Drain & pat dry with paper towels to remove excess lard then add to pot with vegetables.

Bring to boil and reduce to simmer.

After one hour add sausage.

With 1 hour cooking time remaining add chicken.

Stir occasionally through the 3 hour cooking time.

Check for salt and add as needed.

Last 10 minutes check for heat and add Tabasco Habanero Hot Sauce as needed.