Tom Calvert 2019 ICS Green Chili Championship Recipe


3 lbs Pork Loin - Cubed 5/8 in
½ lb Tennessee Pride Hot Sausage 3 Jalapeño Peppers - Diced
3 Sorreno Peppers - Diced
1 Medium Sweet Onion – Diced
1 Bay Leaf
4 Tablespoons Lard
1- 14 oz Can Swanson Chicken Broth
1- 16 oz Jar La Victoria Salsa Verde
1- 15 oz Can Hatch Green Enchilada Sauce
3- 7 oz Cans Ortega Whole Green Chiles - Diced
1- 16 oz Can Bush's Southern Style Beans W/ Bacon
1 Tablespoon Mild Bills Cumin
½ Teaspoon Mexican Leaf Oregano
1 ¼ Tablespoon Mild Bills Granulated Garlic
1 ¼ Teaspoon Celery Salt
2½ Tablespoons Hatch Mild Green Chili Powder
1 Tablespoon Mild Bills Green Jalapeño Powder
2½ Tablespoons Knorr Chicken Bouillon Powder
Juice from½ Fresh Lime
1 Tablespoon Green Taco Sauce
¼ Cup Fresh Diced Cilantro


1. Grey cubed pork in 1 Tablespoon of lard, 1 pound at a time and drain.
2. ln a 5 quart chili pot, saute onion in lard, add pork, chicken broth, salsa verde, enchilada sauce and bring to a boil.
3. Add hot sausage, bay leaf and leaf oregano.
4. After ½ hour add Jalapeño and Sorreno peppers. Turn over hot sausage.
5. After 1½ hour, remove sausage. Add chili powders, garlic, cumin, celery salt and chicken bouillon. Turn down pot to a slow simmer stirring occasionally.
6. With½ hour to go, add beans, diced green chiles and lime juice.
7. Five minutes before turn-in, add taco sauce and cilantro. Sugar and salt to taste.