2015 -Hillbilly Bob's Homestyle Verde

byBob White


Bob is a retired Captain from the Carson City Sheriff's Office who started cooking chili in 2011. He competes in 7 to 10 cook-offs a year, and when he’s not doing that he enjoys camping with family and friends! To Bob, the best thing about cooking in the ICS is how welcoming, friendly, helpful and FUN chili cooks are.


2.5 lbs. cubed pork
1 cup Swanson chicken broth
2 15oz cans Hatch green enchilada sauce
1/2 medium white onion, finely chopped
4 jalapenos, finely chopped
2 serrano peppers, finely chopped
2 4oz. cans diced Ortega chiles
1 bundle cilantro, finely chopped
3 Tbsp. garlic powder
3 Tbsp. cumin
3 Tbsp. onion powder


Brown pork and add to pot along with the chicken broth, Hatch enchilada sauce and 3 Tbsp. garlic powder.

Simmer for 1 1/2 hours.

Add onion, jalapeno, serrano peppers and 3 Tbsp. cumin and continue to simmer for another 1/2 hour.

Add diced Ortega chiles, finely chopped cilantro and 3 Tbsp. onion powder and simmer for 1 hour.

Adjust the thickness with chicken broth as needed.

Salt to taste.