Firehouse Pork Chili Verde Recipes

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CHILI VERDE PORK



Chili Verde Pork image

Provided by Guy Fieri

Time 1h40m

Yield 12 servings

Number Of Ingredients 13

4 pounds pork butt, cut into 1-inch cubes, trimmed of fat
4 yellow onions, chopped
4 Anaheim chiles
2 jalapeno, minced
4 tablespoons garlic, chopped
1 pound tomatillos, husk removed
1/2 cup white wine
1/4 cup white vinegar
1 cup chicken stock
2 tablespoons ground oregano
2 tablespoons ground cumin
1 tablespoon salt
1 tablespoon ground black pepper

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)



Pork Chili Verde (Green Pork Chili) image

This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 2h25m

Yield 4

Number Of Ingredients 20

2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 2-inch pieces
1 yellow onion, diced
2 teaspoons kosher salt, or to taste, divided
2 teaspoons dried oregano
2 teaspoons ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
10 fresh tomatillos
3 jalapeno chile peppers, seeded
1 poblano chile pepper, seeded
6 cloves peeled garlic
½ cup packed cilantro leaves
1 bay leaf
2 ½ cups chicken stock, or as needed
1 ½ pounds Yukon Gold potatoes, quartered
freshly ground black pepper
¼ cup sour cream
pickled red onions (optional)
1 tablespoon chopped fresh cilantro

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.

Nutrition Facts : Calories 569.4 calories, Carbohydrate 42 g, Cholesterol 95.9 mg, Fat 32.2 g, Fiber 5.7 g, Protein 29.3 g, SaturatedFat 11 g, Sodium 1484.6 mg, Sugar 3.7 g

PULLED PORK CHILI VERDE



Pulled Pork Chili Verde image

All I can say is yummm! This is a different take on chili (with no beans) that I found absolutely delicious! Hope you enjoy it as much as I do! Enjoy with a dollop of sour cream and tortilla chips or use as a taco filling.

Provided by michellew

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 3h25m

Yield 12

Number Of Ingredients 19

1 head garlic
¼ cup olive oil, divided, or as needed
2 ½ pounds fresh tomatillos, husks removed
4 large green bell peppers, halved and seeded, or more to taste
4 Anaheim chile peppers, halved and seeded, or more to taste
3 jalapeno peppers, halved and seeded
3 sweet banana peppers, halved and seeded
2 onions, chopped
3 ribs celery, chopped, or more to taste
3 pounds shredded, fully cooked pork shoulder
1 bunch cilantro, chopped
1 tablespoon dried oregano
2 teaspoons ground coriander
2 teaspoons ground cumin
1 dash ground cinnamon
1 dash ground nutmeg
1 pinch salt and ground black pepper to taste
2 cups chicken stock, divided, or more to taste
1 (14 ounce) can coconut milk

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.

Nutrition Facts : Calories 357.4 calories, Carbohydrate 24.4 g, Cholesterol 67.7 mg, Fat 18.5 g, Fiber 5.3 g, Protein 25.3 g, SaturatedFat 9.1 g, Sodium 871.3 mg, Sugar 7.6 g

PORK CHILI VERDE



Pork Chili Verde image

I've made several others chili verde recipes, all of which were good, but I changed so many things to suit our own taste (and time constraints) that I figured I'd post my version. Since I roast the poblanos on the grill, I started browning the pork there too, saves time and makes less of a mess than doing it in the pot. Hope you enjoy!

Provided by CHRISSYG

Categories     Stew

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 lbs pork sirloin roast (bone in)
4 poblano peppers (medium to large sized)
1 tablespoon olive oil
2 large onions (chopped)
1 medium bell pepper (chopped)
3 -4 garlic cloves
2 teaspoons coriander
2 teaspoons cumin
6 ounces culantro (I use Goya reciato but there is recipe Recaito posted here very good!)
16 ounces salsa verde (jarred)
49 1/2 ounces chicken broth
3 tablespoons lime juice
3 -4 tablespoons fresh cilantro (chopped)
lime wedge (to garnish)

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).

Nutrition Facts : Calories 734.7, Fat 41.4, SaturatedFat 13.8, Cholesterol 197.5, Sodium 1369.5, Carbohydrate 17.5, Fiber 3.9, Sugar 4.7, Protein 70.1

PORK CHILE VERDE



Pork Chile Verde image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 17

4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes
2 teaspoons salt
1 teaspoon freshly ground black pepper
Flour for dredging
1/4 cup vegetable oil
3 yellow onions
2 green bell peppers, cut into 1-inch cubes
2 Anaheim or Poblano chiles, cut into 1-inch cubes
2-3 jalapenos, seeds removed, and finely chopped
3 garlic cloves, peeled and finely chopped
1 1/2 pounds tomatillos, roasted, peeled and chopped
1 tablespoon dried oregano
2 teaspoons ground cumin
2 tablespoons coriander seeds, crushed and soaked in a scant amount of water
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
4 cups chicken stock

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



Firehouse Pork Chili Verde image

We make this verde at the Firehouse. Everybody loves it no matter what fire station you're at and with what crew. It's a tradition to make GREAT CHILI VERDE in the FIREHOUSE and this is the one. ENJOY!

Provided by The Firehouse Cook

Categories     Pork

Time 4h45m

Yield 4 serving(s)

Number Of Ingredients 13

3 lbs pork roast
10 anaheim chilies (roasted, peeled, deseeded and deveined)
2 jalapenos (roasted, peeled, deseeded and deveined)
2 poblano peppers (roasted, peeled, deseeded and deveined)
1 serrano pepper (roasted, peeled, deseeded and deveined)
3 tomatillos
1 yellow onion (Diced)
3 garlic cloves (minced)
2 cups chicken broth
salt and pepper
flour, for pork
2 teaspoons cumin
1/4 cup olive oil

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.

Nutrition Facts : Calories 668.8, Fat 28.3, SaturatedFat 6, Cholesterol 234.7, Sodium 586.3, Carbohydrate 21.3, Fiber 4.9, Sugar 8.7, Protein 81.5

PORK CHILI VERDE



Pork Chili Verde image

This place has the best chili verde ever! If you ever get a chance to go there compare this recipe with theirs and see if you think it is at least very close. So yummy. It is from La Frontera in Salt Lake City, Utah. I wish I had this place where I live. They also make their own tortillas. Very large and thick ones, I believe that by doing this it makes the dish! So go the extra mile and make your flour tortilla's .

Provided by Renee N.

Categories     One Dish Meal

Time 7h

Yield 12 Burritoes, 12 serving(s)

Number Of Ingredients 19

2 lbs pork
6 small jalapeno peppers
6 serrano peppers
3 anaheim chilies (optional)
8 tomatillos
1 large sweet onion
1/2 cup fresh cilantro
1 tablespoon garlic, minced
1 (4 ounce) can green chilies
1 (10 ounce) can diced tomatoes
1 (14 ounce) can tomato sauce
2 cups chicken broth
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon chili powder
2 tablespoons cornstarch
1/4 cup flour, for browning the pork
1 teaspoon salt, for browning the pork
1 teaspoon pepper, for browning the pork

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



Pork Chili Verde image

Categories     Garlic     Pepper     Pork     Sauté     Low Carb     Dinner     Spring     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 7

8 fresh Anaheim chilies
1 teaspoon cumin seeds
2 tablespoons vegetable oil
1 cup chopped onion
2 pounds trimmed boneless pork shoulder, cut into 1/2-inch pieces
3 garlic cloves, finely chopped
4 cups (or more) water

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.)

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From thesuperhealthyfood.com


CHILE VERDE (MEXICAN PORK CHILI) + VIDEO | KEVIN IS COOKING
2021-09-09 Step by step instructions. Prep the ingredients. First, cube and season the pork. Slice all the peppers in half and remove the seeds. Also, remove the outer skin from the tomatillos, onion, and garlic, and cut the onion in half for …
From keviniscooking.com


AUTHENTIC CHILE VERDE RECIPE - MAMá MAGGIE'S KITCHEN
2019-04-25 For the Salsa Verde. Meanwhile preheat the broiler on high. Place the tomatillos, ½ onion (chopped), 2 garlic cloves, and 2-3 serrano chiles on a sheet pan. Note: if you like it spicy, use 4 to 5 serrano chiles. Drizzle 1 tablespoon of oil over all the ingredients and mix well. Add salt over everything.
From inmamamaggieskitchen.com


PORK CHILI VERDE | DJ FOODIE
Season the pork with a healthy amount of salt. Add the coriander seed and a bit of pepper. Toss the pork to evenly coat with the seasoning. Set aside. While the onions and chilies sweat, heat a large sauté pan over high heat on a separate burner. Once the pan is …
From djfoodie.com


LEFTOVER PORK CHILI VERDE - MEATLOAF AND MELODRAMA
2020-03-24 Instructions. Place the pork into the Instant Pot, and season with ancho chili powder. Add the salsa verde, green chiles, beans and water over the meat, and do not stir. Place the lid on the pot, make sure valve is on sealing position, …
From meatloafandmelodrama.com


CHILI VERDE RECIPE - THE SPRUCE EATS
2022-06-06 In a heavy Dutch oven, heat the oil on high heat, and brown the pork (in batches if necessary) until well browned. Drain the excess grease, and add the salsa. Add the pork and oregano. Cover and simmer on low for 1 1/2 hours, stirring occasionally, until the pork is very tender. Adjust seasoning, and add cayenne if a spicier chili is desired.
From thespruceeats.com


HOW TO MAKE THE BEST AWARD WINNING FIREHOUSE CHILI RECIPE
2018-09-24 Step 3: Crumble the meat throughout cooking and cook until no longer pink and then drain. Step 4: Add the ground beef back into the Dutch oven and add in the onions and green pepper and cook until they are tender. Step 5: Stir in the remaining ingredients and bring to a boil.
From momskoop.com


PORK CHILI VERDE - AN EASY GREEN CHILE RECIPE FOR BURRITOS
2013-05-03 Heat 2 tablespoons vegetable oil over medium-high heat in a large Dutch oven or pot. When oil it hot, sift pork cubes out from the flour, and brown in the Dutch oven. Season with salt and pepper to taste. Discard remaining flour. Stir and cook until browned on the outside, approximately 5-8 minutes.
From savoryexperiments.com


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