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Mike's Chili Verde
Mike's Chili Verde

Before you jump to Mike's 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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Obviously, it’s not difficult to start incorporating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to mike's chili verde recipe. You can cook mike's chili verde using 29 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to cook Mike's Chili Verde:
  1. Take Chili Verde & Accompaniments
  2. Take 5 lb Pork Shoulder [cut into 1/2" cubes-no bone-little fat but some]
  3. You need 1 large Ziplock Bag
  4. You need 12 large Roasted Hatch Green Chili's [chopped and seeded]
  5. You need 8 large Jalapeño Peppers [chopped and seeded]
  6. Get 8 large Poblano Peppers [chopped and seeded]
  7. Prepare 2 large White Onions [small chop]
  8. Use 1 large Bulb Garlic [minced]
  9. Take 4 can Tomatillos [or 12 fresh, peeled tomatillos]
  10. Use 1/4 cup Lard [or vegetable oil]
  11. You need 1 can Crushed Tomatoes [optional]
  12. Provide 5 box Chicken Broth [you may not need all]
  13. Provide 1 large Yellow Bell Pepper [optional]
  14. Take 1 large Bunch Fresh Cilantro [chopped-stems and all]
  15. Take 1 large Bunch Fresh Cilantro [leaves only for garnish]
  16. Get 1 tbsp Sea Salt
  17. Prepare 1/2 tbsp Black Pepper
  18. Prepare 1 tbsp Cumin
  19. Prepare 6 tbsp AP Flour
  20. You need 1/2 tbsp Garlic Powder
  21. Take 1 tbsp Onion Powder
  22. Use 1 tbsp Cayenne Or Chili Pepper
  23. Prepare 1/2 tbsp Additional Cumin [at the end]
  24. Provide 1/3 tsp Mexican Oregano
  25. Take 24 Warm Flour Tortillas
  26. Take 1 large Bag Sturdy Tortilla Chips [optional]
  27. You need 1 Cooked Rice [optional]
  28. You need 2 tbsp Corn Starch [for thickening]
  29. Prepare 1/4 tsp Baking Soda [add a 1/4 tsp at a time & taste. do this to remove acidity]
Steps to make Mike's Chili Verde:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Regardless of what method you prefer, add 2 tbs Cornstarch and 2 oz water to thicken if desired at the end. Repeat if necessary.
  8. 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.
  9. 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.
  10. 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.

Mike's Pork Chili Verde Burritos is something that I've loved my whole life. They are nice and they look wonderful. To begin with this particular recipe, we must first prepare a few components. Here is how you cook that. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft.

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