Best 8 Firehouse Pork Chili Verde Recipes

CHILI VERDE PORK

Steps:

• In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
• Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
• Add pork butt to Dutch oven and cook over high heat until browned on all sides
• Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.
• Let simmer for 1 hour.

PORK CHILI VERDE (GREEN PORK CHILI)

Steps:

• Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
• Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
• Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.

PULLED PORK CHILI VERDE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Cut off about 1/4 inch the top of the head of garlic to expose the cloves. Brush the cut cloves with a small amount of olive oil and nestle the head into a piece of aluminum foil; place on a baking sheet.
• Bake in preheated oven until cloves are tender and browned, about 45 minutes. Remove garlic from the oven and cool until easily handled, about 15 minutes. Squeeze out cloves and chop.
• Preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place tomatillos, green bell peppers, Anaheim chile peppers, jalapeno peppers, and sweet banana peppers, cut-sides down, onto the lined baking sheet.
• Cook under the preheated broiler until the skin of the tomatillos and peppers has blackened and blistered, 5 to 8 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow tomatillos and peppers to steam as they cool, about 10 minutes. Remove and discard skins.
• Transfer peeled tomatillos and peppers to a blender or food processor; blend into a smooth green sauce.
• Heat olive oil in a large pot over medium heat. Add onions and celery; cook and stir until onions are glistening, about 5 minutes. Add chopped roasted garlic, shredded pork, cilantro, oregano, coriander, cumin, cinnamon, nutmeg, salt, and black pepper. Pour in 1 cup chicken stock; bring to a simmer.
• Stir green sauce mixture into the pot. Add coconut milk. Bring to a boil; reduce heat and simmer. Cook until chili thickens, about 30 minutes. Stir in chicken stock and continue cooking until chili reaches desired consistency, 30 to 90 minutes.

PORK CHILI VERDE

Steps:

• Roast, peel, seed and chop poblano pepper (divide in half).
• Over high heat, Grill pork roast to brown on all sides, transfer to plate and cover,.
• In a large pot, add oil, onion, garlic, peppers, coriander, cumin and half of the chopped poblanos - sautee until soft.
• Add reciato salsa chicken broth, half of the lime juice and stir to combine.
• Once the liquid begins to simmer, return the pork roast to the pot.
• Cover and simmer on low, at least 3 hours (the longer the better) You can make this in a crock pot too, works quite well.
• Once pork is falling off bone, remove from pot. remove the bone and any visible fat and shred the meat.
• Return the meat to the pot and stir into the liquids. Add remaining lime juice and fresh cilantro. (turn the heat off).
• spoon into bowls and garnish with more fresh cilantro and lime wedges.
• (you can add drained, rinsed canned white beans to this near the end of the cooking time to really stretch this to feed a HUGE crowd).

PORK CHILE VERDE

Steps:

• Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
• Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
• Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

FIREHOUSE PORK CHILI VERDE

Steps:

• Cube pork and dredge it lightly with salt and peppered flour. Brown pork in large pot with olive oil. Add diced yellow onions and garlic to pot. Simmer uncovered until onions are translucent.
• Add roasted, peeled, deseeded and deveined Anaheim chilies, jalapeños, Poblanos, tomatillos and Serrano peppers to food processor and pulse. Take pepper mixture and add to pot with pork.
• Add cumin and chicken broth then stir. Add salt and pepper to taste.
• Let chili Verde cook uncovered for 4 hours; stirring lightly and occasionally.

PORK CHILI VERDE

Steps:

• Cut the pork into small chunks. You can use pork roast, pork loin, or Boston butt.
• Husk the tomatillos, de-stem them, and cut them into large chunks.
• Cut the jalapenos, Anaheim peppers, and Serrano peppers into large chunks.
• Put tomatillos and peppers and cilantro in a food processor, puree them all.
• Add the can of green chilis, diced tomatos, and tomato sauce to the food processor.
• Continue blending until the mixture is a consistent color.
• Add the chicken broth, oregano, cumin, and chili powder.
• Turn the crock-pot on high and cover.
• Dust the pork with flour, salt and pepper.
• Heat 2 tablespoons olive oil, shortening, or lard in a frying pan.
• Add the garlic and onions, sauté until the onions are tender.
• Add the pork, brown it thoroughly.
• Pour the entire pan's contents (including drippings) into the crock-pot.
• Cook in the crock-pot on high for 2 hours.
• After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours.
• 30 minutes before serving, mix the cornstarch with 2 ounces of cold water, and add it to the crock-pot. Add more if you want to thicken it further.
• Serve over bean burritos. I used flour tortillas, with refried beans, chopped onions, and cheese wrapped inside. Bake the burritos in the oven at 400 for 15-20 minutes (until the tortilla just barely starts to dry out). Cover them with the chili verde and pork, then garnish (or further smother) with onions and cheese.

PORK CHILI VERDE

Steps:

• Char Anaheim chilies over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and chop chilies.
• Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes. Transfer to spice grinder; process until finely ground. Set aside.
• Heat oil in heavy large pot over medium-high heat. Add onion; sauté 3 minutes. Add pork; cook until juices evaporate and meat browns, stirring often, about 20 minutes. Add chilies, cumin and garlic. Sauté 5 minutes. Add 4 cups water. Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1 hour. If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, adding 1/2 cup water to loosen mixture if necessary.)