Real Recipes From Real Home Cooks ®

fireman bob's green chili and doing it my way...

Recipe by
Bob Cooney
Cottonwood Heights, UT

Thought I would put together and Green Chili this time and enter it in the WFC contest and see where it lands... You might like it just for a meal... Who knows, You may even love it... Sincerely, The " Skinny " Fireman !!!

yield 10 to 12
prep time 30 Min
cook time 6 Hr
method Stove Top

Ingredients For fireman bob's green chili and doing it my way...

  • FOR THE SAUCE...
  • 6
    jalapenos - stems removed - cut in half
  • 9
    tomatillos - husks removed -cut in half
  • 4 c
    chicken broth
  • 4 clove
    garlic -diced fine
  • 3 tsp
    ground cumin
  • 2 tsp
    garlic salt
  • 2 tsp
    oregano, fresh
  • FOR THE PORK...
  • 8 lb
    pork shoulder _ trimmed _ and cut in 1" pieces
  • 1 1/2 c
    flour- for dredging - or enough to dredge
  • 4 Tbsp
    smoked paprika
  • 4 Tbsp
    extra virgin olive - or enough for browning
  • 3 lg
    serano chilis - diced fine
  • 2
    habaneros - diced fine
  • 1 1/2 c
    cilantro leaves - chopped
  • 6 clove
    galic - diced fine
  • 2 qt
    plus - chicken broth - the " plus " is there if more liquid is needed during cooking.
  • 2 lg
    onion - diced fine
  • 3 tsp
    fresh cracked black pepper - or to taste
  • 3 tsp
    course sea salt - or to taste

How To Make fireman bob's green chili and doing it my way...

  • 1
    For the Sauce...
  • 2
    Place jalapenos, tomatillos, 1 habanero, broth, in a Large Pan and bring to a boil, turn heat to low and simmer for 30 minutes.
  • 3
    When done simmering, Place the jalapeno, tomatillo, with the broth and add the garlic, cumin, garlic salt, and oregano in a blender and blend till smooth.
  • 4
    The Sauce can be made and set aside till the pork has cooked for 1 hour.
  • 5
    For the Pork...
  • 6
    In a Large bowl, add the flour and paprika and combine. Dredge the pork pieces in the flour.
  • 7
    In a Large Dutch Oven, heat the oil, and then add the dredged pork and brown.
  • 8
    Add Serrano, 1 habanero, cilantro, garlic, broth onions, black pepper, and salt.
  • 9
    Cover the Dutch Oven and cook for 1 hour.
  • 10
    Add the sauce mixture to the pork and cook all together for 5 more hours low and slow.
  • 11
    *** Remember to stir every half hour, making sure to add more broth if needed. ***
  • 12
    Serving suggestions... You can serve over rice or pasta noodles or just serve plain.
  • 13
    Fireman Bob says..... Enjoy !!!
ADVERTISEMENT
ADVERTISEMENT