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Variety to Cooking Appetizing Chef Miguel’s Chili Verde

Hoping to dine Chef Miguel’s Chili Verde a top restaurant's, but for some causes are not able to go to restaurants. This recipe is going to guide you with useful ways on preparing a Chef Miguel’s Chili Verde like a famous chef made.

Chef Miguel’s Chili Verde

We hope you got insight from reading it, now let's go back to chef miguel’s chili verde recipe. To cook chef miguel’s chili verde you need 15 ingredients and 7 steps. Here is how you do that.

To cook an unforgettable Chef Miguel’s Chili Verde, below are the ingridients required:

  1. Prepare 2 lbs of Pork Tenderloin, cut into 1” chunks (you can use Pork Butt also but I would increase cooking time another 30 mins).
  2. You need 2 of med-lg Poblano Peppers, stemmed.
  3. Use 1-2 of med-lg Jalapeño Peppers, stemmed (adjust qty and omit seeds depending on your desired heat level.).
  4. Provide 1.25 lbs of Tomatillos, husked and washed.
  5. Take 1 cup of Chicken Stock.
  6. Provide 1/2 of lg white onion, small chop (approx. 1 1/2 cup).
  7. Take 4-5 cloves of garlic, minced.
  8. Use 1 tbs of Mexican Oregano.
  9. Prepare 1 tbs of Ancho Pepper, ground (or other smokey flavored pepper such as chipotle or Guajillo).
  10. Take 1 tsp of cumin, ground.
  11. Get 1 tsp of Salt.
  12. Use 1/2 tsp of Black Pepper.
  13. Prepare 1 of lime, juiced.
  14. Take of Cilantro, chopped (optional).
  15. Prepare of Cotija Cheese (optional).

After preparing the materials, now you are ready to prepare your 5-star Chef Miguel’s Chili Verde by following the instructions below:

  1. Start with the sauce: Husk and wash your tomatillos then cut in half through the center not through them stem. Using a large baking sheet, Place in broiler on top rack and roast until the skins are mostly black. Remove and let cool..
  2. Stem your peppers and cut in half length-wise. On a separate baking sheet, place the peppers with skin side up and roast in the broiler until the skins are completely charred (approx 8 mins). *Be careful not to roast too long or you’ll char the flesh under the skin and you’ll lose your flavor. Remove and let cool long enough for you to handle. Remove the charred skins as much as possible..
  3. Place the tomatillos and peppers into a food processor and process until smooth. Set aside to let flavors meld a bit..
  4. For the meat: Cut the pork into 1” cubes and place in mixing bowl. Add salt, pepper, cumin and ancho and coat the meat..
  5. In a large pan with high sides, add 2 tbs vegetable oil and heat on med-high until shimmering. Add meat and sear on all sides (approx 5-6 mins). Add chopped onion and continue to heat until onions start to get soft and translucent. Then add the garlic and oregano and cook about another 1-2 minutes..
  6. Finally, add in your sauce and the chicken stock, bringing to a quick boil. Reduce heat to low and simmer for 2 hours, stirring occasionally..
  7. To serve, squeeze lime juice in and stir. Then top with chopped cilantro and/or cotija cheese if desired. Enjoy over rice!!.

This was my first attempt at chili verde and we loved it. My husband orders this a lot when we eat out. I used pork chops rather than pork shoulder and Hatch green chilies instead of a poblano since they are in season. I roasted all of the veggies including an onion as others suggested. Order online from Miguel's Grill on MenuPages.

Recipe : Chef Miguel’s Chili Verde

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step by step to make Chef Miguel’s Chili Verde

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