A few years ago my husband and I went to a chili cook-off at our church. We tried all of the different chili recipes but there was one that both of us couldn’t get enough of. It was simply amazing. The pork was perfectly tender and the taste was outstanding. I finally got up the nerve to ask for the recipe and permission to share it here on FavFamilyRecipes. I am so excited to share it with all of you. It is definitely an award-winning recipe! Thanks Diana for sharing your chili verde recipe with us!
*Keep in mind this is a little spicy. Feel free to cool it down with cheese and sour cream.
- 2 lbs. pork, diced (I used boneless pork ribs)
- 1 c. onion, chopped
- 14 oz. chicken broth
- 1½ tsp. garlic powder
- 2 ½ Tbsp. chicken stock
- 1 tsp. celery salt
- 1 Tbsp. cornstarch
- ½ tsp. oregano
- 1 Tbsp. cumin
- ½ Tbsp. jalapeno
- 4 Tbsp. chopped cilantro
- ½ Tbsp. chili powder
- 1 Tbsp. green Tabasco sauce
- 10 oz. green enchilada sauce
- 27 oz. canned green chiles, chopped or diced
- 8 oz. canned green chiles, pureed
- 1-2 cans white beans, drained and rinsed (optional)
- 1/2 tsp. salt
- Brown pork and drain. Add onion & chicken broth (will not cover meat). Simmer 1 hour, stirring often. Combine garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce. Simmer 1 hour stirring often to avoid sticking.
- Add green enchilada sauce and stir. Simmer ½ hour. Add chopped green chiles and cook for 15 minutes. Add pureed green chiles, white beans and salt to taste (about 1/2 tsp).
- Serve with cheese, sour cream, chips and/or flour tortillas.
- SLOW COOKER INSTRUCTIONS: Brown pork and drain. Saute onion and add to slow cooker with meat. Add chicken broth and cook on low heat for 3 hours. Add remaining ingredients and cook additional 2 hours on low heat.