Gearjammers Chile Verde
Robert Dyer of California won the International Chili Society World Championship for green chile in 2003 with this medium-hot recipe, which makes 2 quarts.
2 pounds pork (loin preferred)
3/4 pound chopped mild green chiles, roasted and cleaned
1/2 pound cubed hot green New Mexico chiles, roasted and cleaned
1/4 green bell pepper, finely chopped
6 medium green onions (white part only), finely chopped
5 medium tomatillos, chopped
7 large serrano peppers, finely chopped with no seeds
2 ounces finely chopped garlic
12 ounces any green chile sauce
14 ounces chicken broth
3 teaspoons salt
Brown meat and drain any fat, 1 pound at a time. Add all other ingredients except 1/4 pound hot chiles and 1 teaspoon salt. Simmer on medium for 1 1/2 hours.
Add the rest of the green chiles, chopped hot peppers and the rest of the salt (if needed). Cook on low simmer 1/2 hour. Serve with white beans and flour tortillas.