Slow-Cooked Firehouse Pork Chili Verde

A delicious and hearty pork chili verde that is slow-cooked to perfection, combining the flavors of roasted chilies, tomatillos, and savory pork.

Ingredients

3	pork roast, cubed
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, to taste
	flour, for dredging
2	teaspoons cumin
1	cup olive oil

Instructions

• 1. Begin by cubing the pork and lightly dredging it with a mixture of salt and peppered flour.
  2. In a large pot, brown the pork in olive oil until it is golden. Add the diced yellow onions and minced garlic to the pot and cook until the onions turn translucent.
  3. In a food processor, combine the roasted, peeled, deseeded, and deveined Anaheim chilies, jalapeños, Poblanos, tomatillos, and Serrano peppers. Pulse the mixture until finely chopped and add it to the pot with the pork.
  4. Stir in the cumin and chicken broth. Season with salt and pepper to taste.
  5. Allow the chili verde to cook uncovered for 4 hours, stirring lightly and occasionally to develop the flavors.

Jul 20, 2024