Chili Verde 2 Competition Recipes

Steps:

• In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
• Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.
• Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.
• Meanwhile, place the Anaheim peppers on a sheet pan.
• Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.
• Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.
• Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.
• Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.
• In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.
• Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.

Steps:

• In a small bowl, combine oregano, cumin, and chile powder. In a chili pot, combine enchilada sauce, tomatillos, and salsa verde. Press tomatillos against the side of the pot to crush. Add the oregano mixture to the liquids. Heat to boiling. Reduce heat and simmer, stirring frequently.
• Brown the 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 serving, add lime juice and cilantro.

Steps:

• In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven. , Sprinkle flour over meat; mix well. Add the chiles, cumin, salt, pepper, garlic, cilantro, salsa verde and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with tortillas. Freeze option: Place individual portions of cooled chili in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

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.

Steps:

• Combine the canned chili, tomatoes, and beef stock in a medium pot over low heat.
• Combine all the spices together, and add 3/4 of the mixture to the pot. Stir to incorporate.
• Saute the pork with the remaining spice mixture and 2 tablespoons of minced garlic on high heat until just browned, not cooked through. Drain any excess fat and add the pork to the pot. Leave enough grease in the pan to saute the remaining vegetables.
• In the same pan sautee the onion and the red pepper over medium high heat. Once the onions start to turn translucent, add the remaining 2 tablespoons of minced garlic. Saute until the garlic becomes fragrant, then add the vegetables to the pot
• Simmer the chili over low heat for 2 to 3 hours, stirring periodically so the bottom does not burn
• ***TIP*** In order to dice the pork so small, first freeze the larger pieces for a few hours until they are solid, but not so hard that they cannot be cut with your knife.

Steps:

• Brown pork in lard and drain. Set aside.
• Saute onions until caramalized, then add bell peppers, poblanos, whole jalapenos with slits, serranos, and garlic until peppers are slightly wilted.
• Add pork, beef, stock, water and whole jalapenos (with 3 slits in sides) to the stock pot.
• Simmer, 5 to 6 bubble simmer, for 1 hour. Add all spices.
• Simmer, for 1/2 hour and add sauces and drained/diced optional jalapenos.
• Taste test, 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 stock pot.
• Simmer 15 minutes to blend all and serve.