Chef Miguel’s Chili Verde

Name: How to cook Chef Miguel’s Chili Verde - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-5 servings
Cuisine: Us

Introduce

Chef :

Boca de Fogo

Chef Miguel’s Chili Verde

Just in time for fall (or really anytime!) this hearty recipe has been in the making for a while and it’s now an easy and perfected recipe. It does take about 2 1/2 total hours start to finish but the prep is the hardest part which isn’t difficult except skinning the peppers. Enjoy!!

Ingredient

Food ration :

4-5 servings

Cooking time :

1 hr Prep, 2 hr Cook

2 lbs

Pork Tenderloin, cut into 1” chunks (you can use Pork Butt also but I would increase cooking time another 30 mins)

med-lg Poblano Peppers, stemmed

1-2

med-lg Jalapeño Peppers, stemmed (adjust qty and omit seeds depending on your desired heat level.)

1.25 lbs

Tomatillos, husked and washed

1 cup

Chicken Stock

1/2

lg white onion, small chop (approx. 1 1/2 cup)

4-5 cloves

garlic, minced

1 tbs

Mexican Oregano

1 tbs

Ancho Pepper, ground (or other smokey flavored pepper such as chipotle or Guajillo)

1 tsp

cumin, ground

1 tsp

Salt

1/2 tsp

Black Pepper

lime, juiced

Cooking instructions

* Step 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.

* Step 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.

* Step 3

Place the tomatillos and peppers into a food processor and process until smooth. Set aside to let flavors meld a bit.

* Step 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.

* Step 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.