Outlaw Chili Verde - Conquer the Crave

Plan Z Phase: This is a Z2 (ZReduction) recipe.

This award-winning chili recipe won best Verde Chili by the International Chili Society in 2018. “Texas Chuck,” the creator of this awesome recipe, made this chili using Mild Bills Spices (in case you’re trying to get his authentic flavor). You can view more award-winning chili recipes here.

We’ve tweaked his original recipe to be ZReduction friendly.

Servings: Serves 6

Ingredients:

2 lbs of pork tenderloin or pork loin roast, cubed
2 cans (14 oz each) of Swanson chicken broth, divided
1 can (28 oz) Hatch whole green chilies, seeded & chopped
2 cloves of garlic, minced
5 jalapenos, seeds removed & chopped small – this will make your chili spicy. If you want less heat, use less jalapenos. If you want more heat, don’t remove the seeds!
1 medium onion, chopped
8 oz green enchilada sauce (get one with no sugar)

Spice Mix:

3 Tbl Mild Bill’s cumin
3 Tbl Mild Bill’s hatch green chili powder
1 Tbl salt
1/4 TSP Mild Bill’s oregano

Instructions:

Cook the cubed pork in one can of the chicken broth until it turns grey in color; set it aside.

Mix together cumin, green chili powder, salt, and oregano – this is the Spice Mix; set it aside.

Chop or blend jalapenos and mix them into the green enchilada sauce with the can of green chilis. Divide the jalapeno-enchilada sauce mixture into 3 equal parts; set that aside, too.

Combine the other can of chicken broth, onion, and garlic in your cooking pot and heat until onion is translucent.

Add 1/3 blended jalapeno-enchilada mixture, pork, and 1-1/2 Tbl Spice Mix. Cook on medium heat for an hour.

Add another 1/3 blended jalapeno-enchilada mixture, 1-1/2 Tbl Spice Mix. Continue cooking for an hour. Then add the last 1/3 of blended jalapeno-enchilada mixture and the remaining Spice Mix. Cook for 30 min.

Enjoy!

Cheers,