Firehouse Pork Chili Verde

The Firehouse Cook's Note:

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!

• Total Time: 4 hrs 45 mins
• Prep Time: 45 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 4

• 3 lbs pork roast
• 10 anaheim chilies (roasted, peeled, deseeded and deveined)
• 2 jalapenos (roasted, peeled, deseeded and deveined)
• 1 serrano pepper (roasted, peeled, deseeded and deveined)
• 3 tomatoes (roasted and peeled)
• 1 yellow onion (Diced)
• 3 garlic cloves (minced)
• 2 cups chicken broth
• salt and pepper
• flour , for pork
• 2 teaspoons cumin
• ¼ cup olive oil

Directions:

1. 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.
2. Add roasted, peeled, deseeded and deveined Anaheim chilies, jalapeños and Serrano peppers to food processor and pulse. Take pepper mixture and add to pot with pork.
3. Add roasted, peeled and chopped tomatoes to pot. Add cumin and chicken broth then stir. Add salt and pepper to taste.
4. Let chili Verde cook uncovered for 4 hours; stirring lightly and occasionally.

Reviews

[Chef #821026]

Verde means green. Where is the green in this??????

[Chef #1037849]

Awsome and easy. A great way to use chilies from the garden. My son ate this up and he's picky. As for the "chef" review above, well FYI jalapenos are green, anaheims can be picked green as well as serranos...........

[Sharkkool]

Outstanding - just the Pork Chili Recipe I was looking for. The only thing I did different was that I used canned sun roasted tomatoes with garlic - still came out great! We served with out traditional Mexican food, but loved it mixed with Mexican rice in a flour torilla and a white queso on top with more Chili! - It is the best I have ever tried or made