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Great recipe for Mike's Chili Verde. If you've never tried this unique Mexican dish, it's a must have! Most everyone who's eaten it considers it one of the greatest culinary contributions on the part of the Hispanic community!
To begin with this recipe, we must prepare a few ingredients. You can cook mike's chili verde using 29 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Mike's Chili Verde:
- Prepare Chili Verde & Accompaniments
- Take 5 lb Pork Shoulder [cut into 1/2" cubes-no bone-little fat but some]
- Get 1 large Ziplock Bag
- Get 12 large Roasted Hatch Green Chili's [chopped and seeded]
- Take 8 large Jalapeño Peppers [chopped and seeded]
- Get 8 large Poblano Peppers [chopped and seeded]
- Make ready 2 large White Onions [small chop]
- Prepare 1 large Bulb Garlic [minced]
- Prepare 4 can Tomatillos [or 12 fresh, peeled tomatillos]
- Make ready 1/4 cup Lard [or vegetable oil]
- Take 1 can Crushed Tomatoes [optional]
- Take 5 box Chicken Broth [you may not need all]
- Prepare 1 large Yellow Bell Pepper [optional]
- Get 1 large Bunch Fresh Cilantro [chopped-stems and all]
- Prepare 1 large Bunch Fresh Cilantro [leaves only for garnish]
- Make ready 1 tbsp Sea Salt
- Get 1/2 tbsp Black Pepper
- Get 1 tbsp Cumin
- Take 6 tbsp AP Flour
- Get 1/2 tbsp Garlic Powder
- Take 1 tbsp Onion Powder
- Make ready 1 tbsp Cayenne Or Chili Pepper
- Make ready 1/2 tbsp Additional Cumin [at the end]
- Take 1/3 tsp Mexican Oregano
- Get 24 Warm Flour Tortillas
- Make ready 1 large Bag Sturdy Tortilla Chips [optional]
- Prepare 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]
It's not too hot but not exactly mild and is served with sturdy, seasoned, homemade tortilla chips! Great recipe for Mike's Easy Chile Verde Sauce. New Mexicans put this sauce on just about anything, even omelets. But unlike a traditional Chile Verde Sauce recipe, this recipe is pretty easy.
Instructions 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.
Just throw everything in the pot and simmer for a few hours. Mike's Pork Chili Verde Burritos FYI: Most Hispanics in Mexico don't wrap their foods up in a tortilla, "burrito style," like the US does unless they're on the run. What they will do at sit down meals is take warm flour tortillas - rip off a large piece and place their ingredients in a two bite sized portion and feed upon their dish that way. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. 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".
Above is prepare dinner mike's chili verde, very simple to make. Do the cooking stages correctly, relax and use your coronary heart then your cooking can be delicious. There are lots of recipes that you could attempt from this website, please find what you need. In case you like this recipe please share it with your friends. Completely satisfied cooking.
