Chuck McCrory 2018 ICS Verde Championship Recipe

Chuck's Outlaw Verde

2 LB. pork, cubed
2 cans (14 OZ. each) Swanson chicken broth
1 can (28 OZ.) Hatch whole green chilies, seeded & chopped
2 cloves garlic, minced
5 jalapenos, seeded & chopped
1 medium onion, chopped
8 OZ. Hatch green enchilada sauce
3 TBL Mild Bill’s cumin
3 TBL Mild Bill’s Hatch green chili powder
1 TBL Morton salt
1/4 TSP Mild Bill’s oregano

Gray cubed pork in 1 can of chicken broth; set aside
Mix together cumin, green chili powder, salt and oregano – this is the Spice Mix; set aside. Chop or blend jalapenos and green enchilada sauce and divide in 3 equal parts; set aside. Combine 1 can of chicken broth, onion, and garlic in cooking pot and heat until onion is translucent. Add 1/3 blended jalapenos, pork, and 1 1/2 T Spice Mix. Cook on medium heat for an hour. Add another 1/3 blended jalapenos, 1 1/2 T Spice Mix. Continue cooking for an hour
and then add the last 1/3 of blended Jalapenos and remaining Spice Mix. Cook for 30 min.