Northeast Connection Chili Recipe

 Northeast Connection Chili

From what I gathered from my first World Championship Chili Cook-Off, it’s very rare to get there on your first try, but that is what we did!

Northeast Connection Chili Recipe

This recipe is very simple, but it is well-rounded and extremely delicious. I took my years of culinary training and developed a recipe that everyone would enjoy.

Living in New England, very few people have heard of chili Verde, and I was happy to introduce something special.

This chili is easy to prepare the night before and leave in the slow cooker all day if desired.


  • 1 pork butt, fat trimmed off and cut into ¼-inch chunks
  • 2 Spanish onions, finely diced
  • 1 bulb of garlic, peeled and minced
  • 2 Anaheim chiles, seeded, charred, and peeled
  • 2 poblanos, seeded, charred, and peeled
  • 1 ½ pounds tomatillos, peeled and rinsed
  • 1 bunch of cilantro, rinsed and big stems chopped off
  • 1-quart chicken stock
  • 2 tablespoons cumin
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • Hatch chile powder, to taste
  • Salt and pepper, to taste


In a pot, sear the pork butt chunks (a few at a time). Set aside when cooked.

Add the onions and garlic and sauté until soft.

Purée the roasted chiles, tomatillos, cilantro, and a little bit of the chicken stock. Add everything back into the pot along with the rest of the chicken stock. Add all the seasonings.

 Bring to a boil, then drop down to a simmer. Simmer until the meat is nice and tender and the chili has thickened up slightly.

Adjust the salt to your liking. This chili is great over rice!


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