Best 8 Firehouse Pork Chili Verde Recipes

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Firehouse Pork Chili Verde is a hearty and flavorful dish that is perfect for a cold winter day. In this recipe, pork shoulder is braised in a savory blend of tomatillos, green chiles, and spices until fall-apart tender. The pork is then shredded and added to a rich chili verde sauce that is simmered until slightly thickened. The chili is served with a variety of toppings, such as sour cream, chopped cilantro, and avocado.

In addition to the main recipe, this article also includes recipes for homemade tomatillo salsa, roasted tomatillo salsa, and fire-roasted salsa. These salsas are all great for topping the chili verde, or can be used as a condiment for other dishes.

Whether you are looking for a hearty and flavorful meal to warm you up on a cold day, or you are looking for a delicious salsa to add to your next taco night, this article has something for you.

Check out the recipes below so you can choose the best recipe for yourself!

CHILE VERDE PORK



Chile Verde Pork image

This authentic pork chile verde recipe will rival any you find in a Mexican restaurant! Tender pieces of pork slow cooked with a fantastic homemade green chile sauce (salsa verde). Serve this delicious stew alongside warm tortillas, rice and beans.

Provided by Lauren Allen

Categories     Main Course

Time 2h50m

Number Of Ingredients 12

3 pounds pork loin or pork shoulder (, trimmed of fat and cut into 1'' pieces)
salt and freshly ground black pepper
2 Tablespoons oil ((vegetable or canola oil))
1 large yellow onion (, chopped)
3 cloves garlic (, minced)
1/2 Tablespoon ground cumin
1/2 Tablespoon dried oregano leaves
2 cups low-sodium chicken broth
4 fresh poblano chiles (, seeded and sliced in half)
2 fresh jalapeño peppers (, seeded and sliced in half (*see note))
1.5 pounds fresh tomatillos (, husks removed)
1/2 cup fresh cilantro (, coarsely chopped)

Steps:

  • Season pork pieces on all sides with salt and pepper.
  • Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
  • Remove the pork from the pot. Add a little additional oil to pan, if needed.
  • Add onion and saute until tender. Add garlic and cook for 30 seconds.
  • Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
  • Reduce heat to medium-low, cover, and simmer for 2-4 hours.
  • Meanwhile, make the sauce.
  • Place rack on second to top level of oven and turn the oven to high broil.
  • Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños and tomatillos.
  • Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if if you do not want the chile verde to be very spicy. (See my note below about spice level). Do not seed the tomatillos.
  • Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.
  • Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)
  • Add the peppers, tomatillos and cilantro to a blender and puree.
  • Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.
  • Serve with tortillas, and a side of Mexican rice and beans.

Nutrition Facts : Calories 240 kcal, Carbohydrate 11 g, Protein 22 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 69 mg, Sodium 301 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

FIREHOUSE CHILI



Firehouse Chili image

As one of the cooks at the firehouse, I used to prepare meals for 10 men. This firehouse chili recipe was among their favorites. -Richard Clements, San Dimas, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h50m

Yield 16 servings (4 quarts).

Number Of Ingredients 12

2 tablespoons canola oil
4 pounds lean ground beef (90% lean)
2 medium onions, chopped
1 medium green pepper, chopped
4 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (28 ounces each) stewed tomatoes, cut up
1 can (14-1/2 ounces) beef broth
3 tablespoons chili powder
2 tablespoons ground coriander
2 tablespoons ground cumin
4 garlic cloves, minced
1 teaspoon dried oregano

Steps:

  • In a Dutch oven, heat canola oil over medium heat. Brown beef in batches, crumbling meat, until no longer pink; drain and set aside. Add onions and green pepper; cook until tender. Return meat to Dutch oven. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1-1/2 hours.

Nutrition Facts : Calories 354 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 657mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 8g fiber), Protein 31g protein. Diabetic Exchanges

PORK CHILI VERDE



Pork Chili Verde image

Provided by Food Network

Categories     main-dish

Yield 16 to 20 servings

Number Of Ingredients 13

6 pounds lean pork
1/4 cup vegetable oil or lard
2 large yellow onions, chopped
6 large cloves garlic, minced
1 tablespoon sea salt
Freshly ground black pepper, to taste
1 tablespoon cumin
8 medium poblano chiles, seeded and chopped
4 large jalapenos, seeded and minced
2 large yellow bell peppers, seeded and chopped
4 1/2 quarts chicken stock
3 pounds fresh tomatillos, husks removed
1 bunch cilantro leaves, chopped

Steps:

  • Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour.
  • Add the poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.

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.

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

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

THE BEST FIREHOUSE CHILI



The Best Firehouse Chili image

A friend gave this recipe to me and she got it off the internet as it was very similar to her husband's chile who happens to be a fire man. Refrigerate over night in pot before eating. Not essential, but I think it tastes better, as all of the ingredients blend and meld together nicely.

Provided by SueVM

Categories     Meat

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 17

2 lbs ground beef or 2 lbs ground turkey
2 (28 ounce) cans crushed tomatoes, juice included
2 (28 ounce) cans dark red kidney beans (or 1 can red beans and 1 can of pinto beans)
1 (12 ounce) bottle pilsner beer (or of your choice)
4 -6 stalks green onions, chopped
4 fresh garlic cloves, minced
1 large red bell pepper, diced
2 jalapenos (stemmed, seeded, and minced) or 2 serrano peppers (stemmed, seeded, and minced)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne powder
1 1/2 tablespoons dried oregano
1 tablespoon adobo seasoning
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt (or to taste)
1/4 cup water (or stock to thin out adding more if necessary)

Steps:

  • In a skillet, brown the ground meat, remove and drain well. In the same pan fry the onions, garlic, and peppers, until the onions are translucent and peppers begin to wilt.
  • In a large stew pot or Dutch oven, add meat and vegetables and stir over low heat.
  • Add spices and seasonings, stir.
  • Add crushed tomatoes.
  • Add kidney beans that have been drained and rinsed.
  • Add beer, stir.
  • Add water or stock (if needed) until desired consistency is reached.
  • Bring to a boil, reduce heat to low.
  • Simmer for approximately 1 ½ - 2 hours, stirring every so often.
  • Serve over rice with a dollop of sour cream and shredded cheese.

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.

Tips:

  • Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for chili verde because it is fatty and flavorful. It will also hold up well to the long cooking time.
  • Brown the pork before stewing: Browning the pork in a hot skillet or Dutch oven before adding the other ingredients will help to develop its flavor and create a richer chili.
  • Use a variety of chiles: Poblano and Anaheim chiles are the most common chiles used in chili verde, but you can also use other types of chiles, such as serranos, jalapeños, or habaneros, to add heat and flavor.
  • Roast the chiles before using: Roasting the chiles will help to bring out their flavor and make them easier to peel and blend.
  • Add tomatillos for tartness: Tomatillos add a bright, tart flavor to chili verde. You can use fresh or canned tomatillos.
  • Use a good quality broth: The broth you use will make a big difference in the flavor of your chili verde. Use a flavorful broth, such as chicken broth or vegetable broth.
  • Season to taste: Be sure to taste your chili verde before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or cumin.

Conclusion:

Firehouse pork chili verde is a delicious and flavorful dish that is perfect for a cold winter day. It is made with tender pork, roasted chiles, tomatillos, and a variety of spices. This chili is sure to be a hit with your family and friends. So next time you are looking for a hearty and satisfying meal, give firehouse pork chili verde a try.

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