Fireman Bob's Green Chili and doing it my way...

14
Bob Cooney

By
@firemanbob65

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 !!!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
10 to 12
Prep:
30 Min
Cook:
6 Hr
Method:
Stove Top

Ingredients

  • 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 large
    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 large
    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...

Step-by-Step

  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 !!!

Printable Recipe Card

About Fireman Bob's Green Chili and doing it my way...

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Hashtag: #Green Chili YUM



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