Emerald City Chile Verde

Yes, we are not in Kansas anymore! This recipe for Chile Verde utilizes ideas from some of the award winning recipes from the International Chili Society’s annual competitions. It is my current version for competition.

Ingredients:

· 2 - 24 ounce cans poblano chiles, drained and chopped
· 1 - 24 ounce cans green chiles, drained and chopped · 1 - 15 ounce can tomatillo enchilada sauce
· 1-1/2 pounds green tomatillos, husked & chopped
· 1 pint chicken stock
· 2 - 12 oz bottles of amber beer
· 2-1/2 pounds pork sirloin, cut in ˝ inch cubes
· 1/2 pound andouille sausage, cut in ˝ inch cubes
· olive oil
· 1 large sweet onion, diced
· 4 cloves garlic, minced
· 3 teaspoons cumin
· 1 teaspoon jalapeno powder
· 1 teaspoon oregano
· Salt and pepper
· 1/2 bunch fresh cilantro, chopped
· 1/4 cup lime juice

In a large pot, 8 to 12 quart, combine the chopped poblanos, green chiles, tomatillo enchilada sauce, chopped tomatillos, chicken stock and beer. Heat until almost at a boil, then reduce to a simmer.

In a skillet, brown the pork and sausage in some olive oil. Do this in small batches and do not crowd the pan with the meats. When browned, add the meat to the pot containing the chili mixture. In the same skillet, saute the onions and garlic in some olive oil until soft and translucent. Add these to the chili mixture, along with the cumin, jalapeno powder, and oregano. Add salt and pepper to taste. Simmer for about 2 hours or until the pork is very tender.

About 15 minutes before serving add the cilantro and lime juice and simmer. Serve with generous amounts of corn bread.