Chef Miguel’s Chili Verde
Chef Miguel’s Chili Verde

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, chef miguel’s chili verde. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chef Miguel’s Chili Verde is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Chef Miguel’s Chili Verde is something which I’ve loved my whole life. They’re nice and they look wonderful.

Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. This is a recipe that both my daughter AND my husband loved (this is unheard of - if one likes something, the other doesn't). My husband said it was better than the chile verde he gets in the Mexican restaurant downtown! He did suggest, however, that next time I should add some cilantro and some jalepenos - he likes his food extrs spicy.

To begin with this particular recipe, we must first prepare a few components. You can have chef miguel’s chili verde using 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chef Miguel’s Chili Verde:
  1. Make ready 2 lbs Pork Tenderloin, cut into 1” chunks (you can use Pork Butt also but I would increase cooking time another 30 mins)
  2. Get 2 med-lg Poblano Peppers, stemmed
  3. Make ready 1-2 med-lg Jalapeño Peppers, stemmed (adjust qty and omit seeds depending on your desired heat level.)
  4. Prepare 1.25 lbs Tomatillos, husked and washed
  5. Take 1 cup Chicken Stock
  6. Get 1/2 lg white onion, small chop (approx. 1 1/2 cup)
  7. Make ready 4-5 cloves garlic, minced
  8. Get 1 tbs Mexican Oregano
  9. Prepare 1 tbs Ancho Pepper, ground (or other smokey flavored pepper such as chipotle or Guajillo)
  10. Prepare 1 tsp cumin, ground
  11. Get 1 tsp Salt
  12. Make ready 1/2 tsp Black Pepper
  13. Get 1 lime, juiced
  14. Prepare Cilantro, chopped (optional)
  15. Prepare Cotija Cheese (optional)

Thank you so much for watching! Chili 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. While it's traditionally served as a stew, the great thing about Chili Verde is that you can use it for all sorts of on-the-fly meals.

Steps to make Chef Miguel’s Chili Verde:
  1. Start with the sauce: Husk and wash your tomatillos then cut in half through the center not through them stem. Using a large baking sheet, Place in broiler on top rack and roast until the skins are mostly black. Remove and let cool.
  2. Stem your peppers and cut in half length-wise. On a separate baking sheet, place the peppers with skin side up and roast in the broiler until the skins are completely charred (approx 8 mins). *Be careful not to roast too long or you’ll char the flesh under the skin and you’ll lose your flavor. Remove and let cool long enough for you to handle. Remove the charred skins as much as possible.
  3. Place the tomatillos and peppers into a food processor and process until smooth. Set aside to let flavors meld a bit.
  4. For the meat: Cut the pork into 1” cubes and place in mixing bowl. Add salt, pepper, cumin and ancho and coat the meat.
  5. In a large pan with high sides, add 2 tbs vegetable oil and heat on med-high until shimmering. Add meat and sear on all sides (approx 5-6 mins). Add chopped onion and continue to heat until onions start to get soft and translucent. Then add the garlic and oregano and cook about another 1-2 minutes.
  6. Finally, add in your sauce and the chicken stock, bringing to a quick boil. Reduce heat to low and simmer for 2 hours, stirring occasionally.
  7. To serve, squeeze lime juice in and stir. Then top with chopped cilantro and/or cotija cheese if desired. Enjoy over rice!!

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. While it's traditionally served as a stew, the great thing about Chili Verde is that you can use it for all sorts of on-the-fly meals. This was my first attempt at chili verde and we loved it. My husband orders this a lot when we eat out. I used pork chops rather than pork shoulder and Hatch green chilies instead of a poblano since they are in season.

So that’s going to wrap this up for this exceptional food chef miguel’s chili verde recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!