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–+ servings

Chili Verde

Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Servings 1 gallon

Equipment

  • 1 Propane Stove

Ingredients
  

Chili

  • 3 lbs Dark pork meat trimmed butt or picnic roast
  • 1 lb Ground pork
  • 1 lb Smoked bacon
  • 1 large Sweet onion
  • 1 large White onion
  • 4 yellow Sweet bell peppers
  • 2 green Bell peppers
  • 2 large Jalapeno peppers
  • 16 oz Flame roasted hatch green chilis
  • 4 cloves Garlic pressed
  • 1 bushel Cilantro minced
  • 15 oz Jar of 505 Verde sauce 3 jars
  • 10 large Tomatillos
  • 1 large Carrot
  • 3 yellow Tomatoes
  • 1 tbsp Green jalapeno tabasco
  • 1 tbsp Chicken bouillon
  • 1 tsp Liquid smoke
  • 2 large Limes juiced and zested

1st Spice Mix

  • 1 tsp Oregano ground
  • 1 tsp Bay leaf powder
  • 1 tbsp Onion powder
  • 1 tbsp Garlic powder
  • 1 tbsp Cumin
  • 1 tsp Coriander
  • 1 tbsp Cilantro
  • 1 1/2 tsp Salt
  • 3 tbsp Green New Mexico chili powder
  • 2 tsp Chicken granules

2nd Spice Mix

  • 1 tbsp Cumin
  • 1 tsp Coriander
  • 1 tbsp Sazon
  • 1/2 tsp Sugar
  • 1 tbsp Garlic powder
  • 1 tsp Pepper
  • 1 tbsp Cilantro
  • 2 tbsp Green New Mexico chili powder

Instructions
 

Chili

  • Trim and dice pork butt.  Cook in tbsp oil, tsp liquid smoke, and tbsp green chile powder.
  • Cook ground pork with the same but leave it as chunky as possible. 
  • Cut and cook bacon (just before crisp remove from heat). 
  • Set all meat aside and add onions, peppers, garlic, green chili, 1 diced yellow tomato, and 1 diced jalapeño then sauté until slightly tender and browned.
  • Add 1st spice mix and cook for 2 minutes.
  • Blend with an immersion blender (or mash with a fork).
  • Add Verde sauce, 5 diced tomatillos, better than bouillon, 1 juiced lime & zest , and 1 diced yellow tomato.
  • Pierce other jalapeño and float in the sauce.  Simmer for 1 1/2 hours.
  • Add chicken and bacon and remove jalapeño squeezing it into the sauce to give it a little heat.  Simmer for 1 hour.  
  • Add the 2nd spice mix, liquid smoke, 5 tomatillos, cilantro, 1 lime (juice & zest), 1 diced yellow tomato, and green tabasco.  Simmer for another 1/2 hour.  Serve.