Chef Ronge shares his winning 2015 Simsbury Spooktacular Chili Challenge recipe as inspiration:

Davey's Spice Rack Chili Verde

2 Lbs. Pork Shoulder, cut in 3/8”cubes
¼ Cup Oil
1 Can Chicken Broth (Use for Thinning)
1 cup minced Onion
¾ Lbs. Green Anaheim Chilies, Seeded and Finely Chopped
½ Lb. Serrano and/or Jalapenos, Finely Chopped
3 Cloves Garlic, Minced
½ Small Green Bell Pepper, Finely Chopped
6 Medium Tomatillos, chopped
10 oz Can Green Enchilada Sauce
2 TBSP Cumin
½ tsp. Oregano
2 Bay Leaves
1 TBSP. Salt
2TBS Cilantro, Finely Chopped
2 tsp. Brown Sugar
Juice of ½ Lime
2 tsp. Cornstarch for thickening, if needed

1. Brown meat in oil and drain.
2. Add browned meat back to pot.
3. Add ½ Can of Chicken Broth, Onions, Anaheims, Serranos or Jalapenos, Garlic, green pepper, Tomatillos, Green Enchilada Sauce, Cumin, Oregano, and Bay leaves
4. Simmer for 2 hours
5. Add Salt, Cilantro, Brown Sugar, and Lime Juice
6. Cook on low simmer for ½ hour.

Serve as-is or over white beans or spaghetti.