Firehouse Chili Verde


This recipe has been highly coveted (by me) for a while now.  My family’s long time friend, Bill, is a Seattle firefighter and a fantastic cook.  His family chose to go Paleo just over a year ago and he has been prolific at converting recipes and creating new ones within Paleo guidelines.  This is one of his best.

Please do not be discouraged by the amount of steps in this recipe.  The time taken is well worth the end result.  You will also have delicious leftovers to enjoys for days to come!

I have been eating the leftovers for breakfast, lunch and a few dinners. It is fantastic pan fried with a couple of eggs on top for breakfast.

Serve this with avocado cream and lime wedges.


4-6 lbs. pork shoulder or butt (cubed into 3-4 inch chunks)
4 pieces bacon, chopped
1 onion
3 jalapeno  (fire roasted – directions to follow)
4 cloves garlic, finely chopped
4 fresh tomatoes, chopped
4 cans fire roasted chiles (I used 4 oz, but Bill uses 7oz cans)
2 large cans tomatillos, drained
4 cups low sodium chicken stock
1 Tbsp. dried oregano
2 tsp. cumin
2 bunches kale, washed and roughly chopped
salt and pepper


  1. In a large dutch oven over medium-high heat, brown the chopped bacon until cooked and fat is rendered.  Remove bacon to a paper towel lined bowl, set aside.

2.  Meanwhile on a gas burner or under the broiler, char the skin of the jalapenos until blackened.  Wrap in a couple of paper towels to cool.  When cooled down a bit, use the paper towels to slide the charred skin off of the peppers.  Pull out the seeds and remove the stem.  Chop the flesh and reserve.


4.  Season the cubed pork shoulder generously with salt and pepper.  Heat all of the bacon fat on high and brown the pork in the bacon fat, turning until most sides are golden brown.  Remove browned pork to a separate plate and set aside.

5.  Turn the heat down to medium and add the onion, chopped jalapenos and garlic to the pan.  Season with salt and pepper and saute, scraping up any browned bits accumulated on the bottom of the pan.

6.  Add the chopped tomatoes, cans of fire roasted chilis, the oregano and cumin.  Stir

7.  Next add the tomatillos by grabbing a couple and crushing them in your hand over the pot, then just drop them in.  Continue with this until all of the tomatillos are crushed and added to the chili.  Saute with a wooden spoon.

8.  Add about 1 cup of the chicken stock to deglaze the pan and continue to cook.

9.  Add half of the kale to the pot.  Add another cup of chicken stock and cover the pot.  Let the kale steam for 2-3 minutes.  Remove the cover and add the other half of the kale.  Add a third cup of chicken stock and cover until the kale is wilted, about 2-3 minutes more.


10.  Place the pork back into the pot with the vegetables.  Cover and cook over low heat for 2-3 hours.  Alternately, you can preheat the oven to 350 degrees and cook for the same amount of time.

11.  To finish the recipe, uncover the pot and taste the broth.  Adjust the seasonings to taste.  Add the reserved bacon back into the pot and serve with avocado cream, lime wedges and hot sauce.  Enjoy!

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