Variety to Serving Extraordinary Mike's Chili Verde

Wishing to eat Mike's Chili Verde a 5-star restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to help you with useful procedures on preparing a Mike's Chili Verde like a famous chef made.

Mike's Chili Verde

We hope you got insight from reading it, now let's go back to mike's chili verde recipe. To make mike's chili verde you need 29 ingredients and 10 steps. Here is how you achieve it.

To prepare an unforgettable Mike's Chili Verde, here are the components needed:

Use of Chili Verde & Accompaniments.
You need 5 lb of Pork Shoulder [cut into 1/2" cubes-no bone-little fat but some].
Prepare 1 large of Ziplock Bag.
You need 12 large of Roasted Hatch Green Chili's [chopped and seeded].
Prepare 8 large of Jalapeño Peppers [chopped and seeded].
Get 8 large of Poblano Peppers [chopped and seeded].
Get 2 large of White Onions [small chop].
Get 1 large of Bulb Garlic [minced].
You need 4 can of Tomatillos [or 12 fresh, peeled tomatillos].
Prepare 1/4 cup of Lard [or vegetable oil].
Prepare 1 can of Crushed Tomatoes [optional].
Take 5 box of Chicken Broth [you may not need all].
Provide 1 large of Yellow Bell Pepper [optional].
Provide 1 large of Bunch Fresh Cilantro [chopped-stems and all].
Take 1 large of Bunch Fresh Cilantro [leaves only for garnish].
Use 1 tbsp of Sea Salt.
Provide 1/2 tbsp of Black Pepper.
Prepare 1 tbsp of Cumin.
Get 6 tbsp of AP Flour.
Prepare 1/2 tbsp of Garlic Powder.
You need 1 tbsp of Onion Powder.
Prepare 1 tbsp of Cayenne Or Chili Pepper.
Prepare 1/2 tbsp of Additional Cumin [at the end].
Prepare 1/3 tsp of Mexican Oregano.
Get 24 of Warm Flour Tortillas.
Prepare 1 large of Bag Sturdy Tortilla Chips [optional].
Get 1 of Cooked Rice [optional].
Take 2 tbsp of Corn Starch [for thickening].
You need 1/4 tsp of Baking Soda [add a 1/4 tsp at a time & taste. do this to remove acidity].

After preparing the ingridients, now you are good to cook your 5-star Mike's Chili Verde by following the procedures on this section:

Cut pork into 1/2" cubes and place in your oversized Ziplock bag. Add a good splash of chicken broth in the bag and add your Cumin, Mexican Oregano, Onion Powder, Garlic Powder, all powdered peppers [red & black] and flour. Mix well and marinate in fridge for 2+ hours..
Pan sear pork in lard until browned after marinating but make certain you've pulled all spices and flour out of your Ziplock bag. Add another splash of chicken broth in your bag and shake if necessary to retrieve everything..
Place seared pork in a large pot or slow cooker and add 3 boxes of chicken broth to it. Allow this to simmer on high until your veggie purree is ready..
You have 2 options at this point. You can use a bit more oil and pan sear all veggies [except cilantro] and fresh peppers separately in the same pan you seared your pork or you can place them in the oven at 350° for an hour with some spray Pam and chicken broth. Purists will pan sear their veggies until translucent in oil in the same pork pan but it's mostly for the slightly greasy effect that method ultimately has to offer. Not to forget that if you pan sear your veggies after you've seared your pork, it will impart much more of the residual pork and spice flavors to them. Anyway, if pan searing your veggies in the same pan you've fried your pork in, cut your veggies [except for your cilantro] finely for a quick sear. Be careful not to burn the garlic though. If oven roasting, quarter chop everything [including raw tomatillios but leave all tomatoes out of oven if using canned] since all veggies will ultimately be pureed in the blender in the end..
In a blender, add all veggies [including your 1 bunch of cilantro-stems and all] and puree with enough broth [from your simmering pork pot] to fully blend..
Pour vegetable puree in bubbling pork pot and allow to simmer for 2+ more hours. You'll want your pork falling apart and melting in your mouth..
Regardless of what method you prefer, add 2 tbs Cornstarch and 2 oz water to thicken if desired at the end. Repeat if necessary..
Since you're using green tomatoes, your Verde may taste too acidic. If so, add 1/4 tsp Baking Soda to your boiling pot and mix in. Be careful since the soda will cause your Verde to foam up and possibly over momentarily if your pot is filled too high. Repeat 1/4 tsp at a time until you're pleased with the acidity level..
Since you're using green tomatoes, your Verde may taste too acidic. Instead of adding sugar, add 1/4 tsp Baking Soda to your boiling pot and mix in. Be careful since the soda reaction will cause your Verde to foam up and possibly over momentarily if pot is filled too high. Repeat 1/4 tsp at a time until you're pleased with the acidity level. A general rule of thumb is 1/4 tsp Baking Soda per every 6 Tomatillos or Red Tomatoes..
Lastly, and this is important, taste test and add any additional cumin, sea salt and garlic/onion powder as your dish will probably require it. Prolonged simmering will tend to deplete some of those predominant flavors..

Chile Verde is a very popular dish in a Mexican Home. One of my favorite dishes actually. Tender Pork Meat bursting in flavor. Chili verde is a green chili made with tender pork shoulder that has been seasoned and seared, then cooked low and slow in a rich "verde sauce", or "green sauce". The verde sauce is KEY here, made from roasted tomatillos, poblanos and jalapeno peppers, very much like salsa verde, which can definitely be used to make this recipe.

Recipe : Mike's Chili Verde

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