Chili Verde-Competition

Name: Chili Verde-Competition
Ingredients: 1 12 lbs pork tenderloin; 13 lb pork loin; 3 tablespoons lard; 2 diced onions; 2 green bell peppers; 2 poblano peppers; 4 green jalapenos; 4 red serranos; 6 minced garlic cloves; 2 cups water; 2 cups chicken stock; 4 tablespoons green chili powder; 2 tablespoons fresh cilantro; 10 ounces green enchilada sauce; 8 ounces Mexican green sauce; 1 lemon juice

16 ingredients

10 steps

Ingredients

1 12 lbs pork tenderloin
13 lb pork loin
3 tablespoons lard
2 diced onions
2 green bell peppers
2 poblano peppers
4 green jalapenos
4 red serranos
6 minced garlic cloves
2 cups water
2 cups chicken stock
4 tablespoons green chili powder
2 tablespoons fresh cilantro
10 ounces green enchilada sauce
8 ounces Mexican green sauce
1 lemon juice

Directions

1

Brown pork in lard and drain.
2

Set aside.
3

Saute onions until caramalized, then add bell peppers, poblanos, whole jalapenos with slits, serranos, and garlic until peppers are slightly wilted.
4

Add pork, beef, stock, water and whole jalapenos (with 3 slits in sides) to the stock pot.
5

Simmer, 5 to 6 bubble simmer, for 1 hour.
6

Add all spices.
7

Simmer, for 1/2 hour and add sauces and drained/diced optional jalapenos.
8

Taste test, remove whole jalapenos-if need more heat, squeeze seeds and juices from jalapenos into stock pot.
9

If heat not neeeded-remove jalapenos squeeze all seeds and juices from jalapenos, fine dice and add back into stock pot.
10

Simmer 15 minutes to blend all and serve.