Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, mike's chili verde. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Mike's Chili Verde is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Mike's Chili Verde is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have mike's chili verde using 29 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Mike's Chili Verde:
- Get Chili Verde & Accompaniments
- Take 5 lb Pork Shoulder [cut into 1/2" cubes-no bone-little fat but some]
- Prepare 1 large Ziplock Bag
- Prepare 12 large Roasted Hatch Green Chili's [chopped and seeded]
- Get 8 large Jalapeño Peppers [chopped and seeded]
- Take 8 large Poblano Peppers [chopped and seeded]
- Prepare 2 large White Onions [small chop]
- Prepare 1 large Bulb Garlic [minced]
- Make ready 4 can Tomatillos [or 12 fresh, peeled tomatillos]
- Take 1/4 cup Lard [or vegetable oil]
- Prepare 1 can Crushed Tomatoes [optional]
- Make ready 5 box Chicken Broth [you may not need all]
- Make ready 1 large Yellow Bell Pepper [optional]
- Take 1 large Bunch Fresh Cilantro [chopped-stems and all]
- Get 1 large Bunch Fresh Cilantro [leaves only for garnish]
- Take 1 tbsp Sea Salt
- Prepare 1/2 tbsp Black Pepper
- Get 1 tbsp Cumin
- Make ready 6 tbsp AP Flour
- Prepare 1/2 tbsp Garlic Powder
- Take 1 tbsp Onion Powder
- Take 1 tbsp Cayenne Or Chili Pepper
- Take 1/2 tbsp Additional Cumin [at the end]
- Take 1/3 tsp Mexican Oregano
- Get 24 Warm Flour Tortillas
- Prepare 1 large Bag Sturdy Tortilla Chips [optional]
- Take 1 Cooked Rice [optional]
- Get 2 tbsp Corn Starch [for thickening]
- Make ready 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:
- 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.
So that is going to wrap it up with this special food mike's chili verde recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
