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Mike's Chunky Chili Verde
Mike's Chunky Chili Verde

Before you jump to Mike's Chunky Chili Verde recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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Thus, it should be quite obvious that it’s not difficult to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to mike's chunky chili verde recipe. To cook mike's chunky chili verde you only need 34 ingredients and 11 steps. Here is how you do that.

The ingredients needed to make Mike's Chunky Chili Verde:
  1. Take ● For The Pork
  2. Prepare 4 Pound Pork Loin [cut into 1"+ cubes]
  3. Prepare 1 Cup AP Flour
  4. Provide 1 tbsp Fresh Ground Black Pepper
  5. Use 1 tsp Kosher Salt
  6. Get 1 tbsp Granulated Garlic Powder
  7. Provide 1 tbsp Granulated Onion Powder
  8. Take 1 tbsp Green Chili Powder
  9. Prepare 2 tbsp Ground Cumin [reserve one tbsp]
  10. You need 1/8 Cup Cooking Oil
  11. Take ● For The Vegetables [rough chop all]
  12. Use 2 (1 Pound) Buckets Hatch Green Chilies [reserve 1]
  13. Get 2 LG White Onions [chopped]
  14. Prepare 1 LG Bunch Fresh Cilantro [reserve half]
  15. Get 1 Green Bell Pepper [deseeded]
  16. Use 2 LG Jalapeños [deseeded]
  17. Get 1 LG Celery Stalk
  18. You need 4 Medium Potatoes [to be added last]
  19. Provide 7 Cloves Fresh Garlic [smashed & chopped]
  20. You need 1 (10 oz) Can ROTELL
  21. Use 1 (20 oz) Can Tomiitillas j[hand crushed]
  22. Prepare ● For The Fluids [you may not need all]
  23. Provide 2 (32 oz) Boxes Chicken Broth
  24. Provide 2 Bottles Mexican Beers
  25. Provide ● For The Side Options
  26. Use Flour Tortillas
  27. Get Tortilla Chips
  28. Get Sour Cream
  29. Get Cilantro
  30. Get Avacados
  31. Use Shreadded Lettuce
  32. Provide Lime Wedges
  33. Use While Onions
  34. Provide Refried Beans
Steps to make Mike's Chunky Chili Verde:
  1. Chop all vegetables and add everything in the Vegetable section except for one bucket of Hatch Green Chilies and potatoes. Also, add your reserved tbsp Cumin.
  2. Chop your potatoes and place in cold water for use later.
  3. Mix your flour mixture in a bowl with a tight fitting lid.
  4. Cut your pork into 1"+ cubes. Add to your flour mixture and shake well. Add your oil to a hot skillet. Add pork and get a good brown sear on them. While you shouldn't overcrowd your meats in a pan - since you'll be simmering your pork for an extended period - you'll be okay.
  5. Add your chopped vegetables to skillet. Also, add 1 beer and 1 box chicken broth. Simmer until pork cubes are pull apart tender. Usually 1 hour covered.
  6. Drain potatoes and add to skillet. Add additional beer and broth and let simmer for 20 minutes. Or, until potatoes are soft. Add only enough fluids to simmer your potatoes. You don't want your Verde too runny. Just add as needed.
  7. Add your reserved bucket of Hatch Green Chilies and reserved Cilantro to the skillet. Simmer just until fully warmed. Taste test at this point and decide if you want more Cumin, granulated garlic and onion powder since flavors can dissipate with long simmer times. I'll always add more of each.
  8. Tecate Mexican beer pictured. Always an excelent choice!
  9. Hatch Green Chili pictured.
  10. Serve with fresh cilantro, avacados flour tortillas and sour cream. Or, the other items listed above. Your choice!
  11. Enjoy!

After posting my salsa verde recipe, I've been adding green salsa to EVERYTHING-scrambled eggs,. I order it whenever I can at restaurants, and figured out how to make an easy, tasty version at home. People have the option to eat the chili verde with a fork or in tortillas with a variety of toppings such as cheese, cilantro, minced onions or lime wedges. There are never leftovers at my house. —Julie Rowland, Salt Lake City, Utah Chile Verde is a worthy ambassador for all of Mexican cuisine. It has a comforting, otherworldly flavor that people respond to with a Yup, there it is — as if they are rediscovering a long lost flavor that's been missing for a few generations.

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