TOP SECRET AWARD-WINNING CHILI VERDE
This recipe was developed by Chef Rachel Bradley. I originally found it on the Castro Valley Patch website. I was looking for anuthentic chili verde recipe for my mom and stumbled across this one. Man am I glad that I did! It is AMAZING. Im not going to lie, its a lot of work but it was SO worth it! Be prepared to be cooking most of the day but please dont let that scare you off! The recipe is VERY simple, just a huge labor of LOVE! Note on PREP TIME and COOKING TIME: I have made this once and it took me 7 hours from the very beginning to putting it on the table. I also have 2 children that I was concentrating on so I set the prep time at 3 hours. Depending on how you roast the peppers and tomatillos and what size pot you use to brown the pork that time will very.
Provided by Lacy S.
Categories Pork
Time 5h
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Fire-roast the peppers and tomatillos. You can do this on the grill, over a gas burner, or under your broiler turned on high. The goal is to char the skin of the vegetable. ROASTING THE PEPPERS AND TOMATILLOS ADDS TONS OF FLAVOR TO THEM! IT IS WORK BUT DO NOT SKIP THIS STEP!
- Place the charred vegetables in a large heat proof bowl or pan and cover with foil. The steam from the vegetables will help the charred skin come off easily. Let sit covered 15-20 minutes and then the charred skin will easily peel off the peppers and tomatillos.
- In a large (6 to 8 quart) stock pot, over high heat, brown the bacon reserving the bacon drippings.
- Next, trim off any excess fat from the pork and cut into 1 inch squares. Liberally season the pork with salt and pepper and toss with flour to coat evenly.
- DO NOT SKIP THIS STEP! THIS IS WHAT ADDS THE MOST FLAVOR TO THE CHILI VERDE! Brown the seasoned pork in small batches, in the bacon drippings, being careful not to overcrowd the pot. Remove the pork from the pot and pour off the fat drippings, leaving two tablespoons of fat. Caramelizing the meat to a rich golden-brown is a key flavor step!
- In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and sauté until transparent, scraping up any browned bits. Add the cumin, pork, and chicken stock, and cook simmering over medium-low heat for 1 hour.
- Place half of the peppers, one bunch of cilantro, and half of the tomatillos in to a blender or the bowl of a food processor and pulse for a chunky puree. Add the puree to the pot with the pork and stir to combine, cooking on medium-low for an additional 30 minutes.
- Roughly chop the remaining tomatillos, peppers, and cilantro. Add them to the pot, stir, and simmer for an additional 30 minutes, for a total cooking time of two hours.
- Add the lime juice and adjust seasoning to taste with salt and pepper.
CHILI VERDE #2-COMPETITION
OK, this is ridiciulous that I can't win an International Chili Society [ICS] Chili Cookoff. So, I've spent the last 13 hours looking at recipes, past winners, checking ingredients and relearning to type and grammer. Losing that effort, also. Here is the latest version to improve my first recipe. I'm headed to cookoff's in Forsyth and Springfield. Oh boy-two days of cooking and a good road trip out of town. I've added a couple of minor variables into ingredients and technique. Hope, it works. I know the new ingredient SIBM will definately help the road trip part once I'm there. I LOST BOTH FORSYTH (12th OF 13) AND DON'T KNOW ABOUT SPRINGFIELD AND NO ONE SENT ME ANY WINNINGS.
Provided by MadCity Dale
Categories Lunch/Snacks
Time 3h15m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 21
Steps:
- Rub meat with meat rub spices, roast chilis for 10 minutes, place in sealed paper bag while browning the pork in bacon drippings and drain, add onions and saute until wilted.
- Add poblanos, cubanelles, diced serranos, pepperoncinis, garlic, 1/2 of liquids and 1/2 of spices. Bring to a boil, reduce heat to a "6 bubbles" medium simmer for 45 minutes.
- Add whole jalapeno (with 2 slits in sides), balance of liquids and spices, simmer, 5 to 6 bubble simmer for 1 hour.
- Add green chiles, sauce and salsa, continue simmer for 1/2 hour.
- "Taste test", add juice of lemon and any additional desired spice, remove whole jalapenos-if need more heat, squeeze seeds and juices from jalapenos into stock pot. If heat not neeeded-remove jalapenos squeeze all seeds and juices from jalapenos, fine dice and add back into chili pot.
- Simmer 15 to 30 minutes to blend.
- Consider all the following taste characteristics, as suggested by ICS, as you serve. Serve with garnishments of: mild cheese, sour cream, oyster crackers, tortilla chips, chopped onions, and hot sauces.
- TASTE, above all else is the most important factor. The taste should consist of the combination of the meat, peppers, spices, etc, with no particular ingredient being dominant, but rather a blend of the flavors.
- CONSISTENCY of chili must have a good ratio between sauce and meat. It should not be dry, watery, grainy, lumpy, or greasy.
- AROMA of chili should smell good. This also indicates what is in store when you taste it.
- COLOR of chili should look appetizing. Reddish brown is generally accepted as good. Chili is not yellow or green.
- BITE or after taste is the heat created by the various type of chili peppers and chili spices.
Nutrition Facts : Calories 391.6, Fat 17.9, SaturatedFat 5.9, Cholesterol 123.9, Sodium 1268.4, Carbohydrate 13.7, Fiber 2.1, Sugar 7.3, Protein 41.8
More about "chili verde 2 competition recipes"
1999 1ST ANNUAL CHILI VERDE - CHILICOOKIN.COM
From chilicookin.com
SPEEDY CHILI VERDE RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
CHAMPION GREEN CHILI ARCHIVES - DENVER GREEN CHILI
From denvergreenchili.com
CHILI VERDE FROM HEAVEN - DENVER GREEN CHILI
From denvergreenchili.com
CHILI VERDE #2-COMPETITION RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
JERRY SIMMONS’ CHILI VERDE RECIPE - CHEF'S RESOURCE
From chefsresource.com
NEW MEXICO-STYLE CHILI VERDE RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
12 CHILI COOK-OFF CHAMPION RECIPES
From allrecipes.com
BEST TRADITIONAL CHILI RECIPE - HOW TO MAKE CHILI VERDE - FOOD52
From food52.com
PORK CHILE VERDE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
PRIZE-WINNING CHILE VERDE - SUBEE'S KITCHEN
From subeeskitchen.com
ICS CHILI, INC. - CHILI COOK-OFF
From chilicookoff.com
NEW MEXICAN CHILE VERDE RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
ICS CHAMPIONSHIP RECIPES – MILD BILL'S GUNPOWDER FOODS
From mildbillsspices.com
SLIM’S LAST CHILI VERDE RECIPE - CHEF'S RESOURCE
From chefsresource.com
BEST CHILI VERDE RECIPE - EASY CHILI VERDE RECIPE - THE …
From thepioneerwoman.com
19 BEST CHILI RECIPES TO BEAT THE WINTER CHILL – FLAVORFUL & HEARTY!
From sixstoreys.com
CHUCK MCCRORY 2018 ICS VERDE CHAMPIONSHIP RECIPE
From mildbillsspices.com
PORK CHILI VERDE RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search