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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 Energy Raising Snack foods.

Ingesting healthy foods can make all the difference in the way you feel. Increasing our intake of well balanced meals while lowering the intake of unhealthy ones plays a part in a more wholesome feeling. A salad tends to make us feel better than a piece of pizza (physically anyway). Deciding on healthier food choices can be difficult if it is snack time. Finding snacks that will help us feel better and enhance our stamina often involves lots of shopping and painstaking reading of labels. Why not try some of the following nutritious snacks the next time you need some extra energy?

Just about the most popular treats is low fat yogurt. The truth is, many individuals will substitute a container of yogurt for a healthy lunch-something we really do not recommend. You can’t beat yogurt when it comes to a wholesome snack though. It is made up of a great deal of calcium, protein, and B vitamins. Yogurt is often eaten to help maintain the digestive system since it is so easily digestible by the majority of people. Try adding some nutritious nuts to unsweetened yogurt for a healthy snack idea. It’s an excellent way to take pleasure in a flavorful snack without having too much sugar.

You will not have to look far to find a wide variety of healthy snacks that can be easily prepared. Deciding to live a healthy way of life can be as simple as you want it to be.

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 cook that.

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

Here is how you cook that. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. This chili verde recipe is made with tender pork shoulder that has been seasoned and seared, then cooked low and slow in a rich verde sauce made from roasted tomatillos, poblanos and jalapeno peppers. It's "Chili Madness" in the Chili Pepper Madness household lately. Chili Verde is a worthy ambassador for all of Mexican cuisine.

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