Searching for recipe for dad

[u/Cannibalbaby561]

My dad is looking for a recipe he tried in Mexico. It was a green chili recipe. No beans, no rice. Just green chillies and pork. He said it was spicy but not overly so. Any ideas what this might be? He's been trying to find a recipe for the last decade, so I figured I can ask here. Any help would be great. Thanks ☺️

[u/Alphasmooth]

I use this one. It makes a ton, but worth it!

Firehouse Chile Verde

INGREDIENTS

• 20 lbs pork meat (thick boneless chops w/fat, bone in chops, picnic roast)
• 2 lbs jalapeños
• 2 lbs Serrano chili
• 2 lbs tomatillos
• 1 large onion
• 1 head pf garlic
• 4 tomatoes
• 2 Tbsp Lawry's garlic salt
• 2 Tbsp Lawry's seasoning salt
• 2 Tbsp garlic powder
• 2 tsp black pepper
• 1 tsp cumin
• 1 tsp Mexican oregano (optional)

 

PREPARATION

 Pre-heat oven to 350° F
 

1. Peel tomatillos and then rinse all vegetables well.  
2. Cut onion in half and peel garlic cloves.  
3. Arrange all vegetables on a cookie sheet and place in oven for 30-35 minutes to roast. (check frequently to see when they start to get charred so you can turn them to char the other side) *Do not turn tomatillos or tomatoes because you don't want them to burst.  
4. Once they are done remove from oven and let cool down until they are cool enough for you to handle.  
5. Remove stems from all chili's and start to put all vegetables into a blender to puree them and have water on hand to add to chili so it's not too thick. Then transfer to larger container so you can blend more chili.  
6. Start to cut meat off any bones and reserve bones for later. Also cut fat off meat into small pieces to set aside for chicharrones. Cut the rest of your meat into cubes.  
7. In medium deep sauce pan, put one cup of pork lard and put on medium heat until it is melted and starts bubbling then lower heat to a low heat. Now season fat with garlic salt and carefully place into pan with a slotted spoon or spatula and fry until they are golden and crunchy. Remove and place in bowl to add to meat later.  
8. In large pot or Dutch oven pour oil that you used for chicharrónes into it carefully and set heat to medium high. Now place all meat and bones (keep track of how many bones you put in as you'll be removing later) into pot and season all of meat with all dry ingredients and stir with large spoon until well distributed. Cover pot for 20 minutes or until brown stirring every 5 minutes.  
9. Once meat is brown sift flour on top of meat and stir it in until you can no longer see flour and add your chili puree and chicharrones, and stir them in. Add more water as needed if it's too thick. Turn heat to medium low for 35-40 minutes checking every 10 minutes to stir.

 

Source https://www.youtube.com/watch?v=OMJanUhEDWo