Recipe of Perfect Chef Miguel’s Chili Verde

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The ingredients needed to make Chef Miguel’s Chili Verde:

1. Prepare 2 lbs Pork Tenderloin, cut into 1” chunks (you can use Pork Butt also but I would increase cooking time another 30 mins)
2. Take 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. Take 1.25 lbs Tomatillos, husked and washed
5. Take 1 cup Chicken Stock
6. Make ready 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. Get 1 tbs Ancho Pepper, ground (or other smokey flavored pepper such as chipotle or Guajillo)
10. Make ready 1 tsp cumin, ground
11. Prepare 1 tsp Salt
12. Take 1/2 tsp Black Pepper
13. Make ready 1 lime, juiced
14. Take Cilantro, chopped (optional)
15. Take Cotija Cheese (optional)

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. Heat remaining oil in large Dutch oven over high heat until smoking. Pour half of the Worcestershire sauce into the pan of a slow cooker, and half of the garlic pepper. Place the roast in the pan, and sprinkle remaining Worcestershire sauce and garlic pepper over the top.

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!!

Pour half of the Worcestershire sauce into the pan of a slow cooker, and half of the garlic pepper. Place the roast in the pan, and sprinkle remaining Worcestershire sauce and garlic pepper over the top. Add the onions, and chilies, and pour in the chicken broth. Order online from Miguel's Grill on MenuPages. Serve with sour cream and guacamole.

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