Two chili recipes

My office recently had a chili competition, and these were the two best rated chilis — the pork green chili was #1, and the white chicken chili was #2. Just posting both recipes here for future reference!

Whole Hog Green Chili
2/3 cup canola or vegetable oil
1 cup all purpose flour
3 quarts chicken broth
48 oz. (3 each – 16 oz.) bottles of Salsa Verde (Med.)
4-5 pounds cooked pork shoulder brisket or whole hog coarsely chopped
3 tablespoons ground cumin
6 large cloves of garlic minced
2 teaspoons freshly ground black pepper
6 jalapeno peppers (remove seeds & membranes) finely diced
5 fresh tomatillos cut to fine dice
1-2 large red onions (softball size about 2 c.) cut to fine dice
1/8 cup chipotle flavored hot sauce (about 25 shakes)
Kosher salt

Note: you will need to prepare or purchase cooked pork shoulder or whole hog

Roux: in a large stock pot or roasting pan, whisk together the oil and flour to make a roux and bring to a vigorous bubble over med-high heat. Cook, stirring constantly for 3-6 minutes. DON’T LET THIS BURN. Carefully and slowly add the chicken broth (watch out for splattering) while whisking, creating a slightly thickened sauce when done.

Chili: Return to a boil and stir in the first of the ingredients. Bring mixture to a simmer (350 degrees) and stir occasionally for 30-40 minutes. If you have a temperature controlled crock-pot or roasting pan you can then let the mixture slow-simmer at 200 degrees for 4-5 hours to meld the flavors. Kosher salt to taste.

 

White Chicken Chili Recipe
Burrito Seasoning Packet
½ lb. Great Northern White Beans (6 -15oz cans)
3 lb. Chicken breasts
4oz butter
2 Spanish Onions diced
2 Tbsp. Garlic minced
3 jalapenos diced
3 Tbsp. Chili Powder
2 Tbsp. Ground Cumin
¼ cup flour
6 cups chicken stock
5 cups ½ & ½
2 Tbsp. Kosher Salt
2 Tbsp. Franks Hot Sauce
3 Tbsp. Worcestershire
1 ½ lb. Shredded Monterey Jack Cheese

  1. Bake chicken seasoned with burrito seasoning. Shred.
  2. Melt butter in pot and cook onions, garlic, and jalapenos until onions are translucent.
  3. Add chili powder, cumin and flour and cook while stirring for about 5 minutes.
  4. Add everything else except cheese.
  5. When beans are cooked add cheese cooking and stirring only until cheese is melted. Best if served right away. If you are cooking ahead of time (like I did for the cook off) add cheese right before serving. It makes a huge amount, what was brought to the cook off was only about half of what it made!
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