Mike's Chili Verde. This is a very good Chili Verde Sauce that goes with Venison, Pork, or chicken really well. Full nutritional breakdown of the calories in Mike's Chili Verde Sauce based on the calories and nutrition in each ingredient, including Olive Oil, Tomatillos, Poblano Peppers, Garlic, Onions. This chili verde recipe is made with tender pork shoulder that has been seasoned and seared, then cooked low and slow in a rich verde sauce made from roasted tomatillos.
Authentic Mexican pork chile verde! with chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce.
Chile Verde is a very popular dish in a Mexican Home.
One of my favorite dishes actually.
You can have Mike's Chili Verde using 29 ingredients and 10 steps. Here is how you cook it.
Ingredients of Mike's Chili Verde
- It's of Chili Verde & Accompaniments.
- It's 5 lb of Pork Shoulder [cut into 1/2" cubes-no bone-little fat but some].
- You need 1 large of Ziplock Bag.
- Prepare 12 large of Roasted Hatch Green Chili's [chopped and seeded].
- It's 8 large of Jalapeño Peppers [chopped and seeded].
- It's 8 large of Poblano Peppers [chopped and seeded].
- You need 2 large of White Onions [small chop].
- You need 1 large of Bulb Garlic [minced].
- It's 4 can of Tomatillos [or 12 fresh, peeled tomatillos].
- You need 1/4 cup of Lard [or vegetable oil].
- It's 1 can of Crushed Tomatoes [optional].
- Prepare 5 box of Chicken Broth [you may not need all].
- It's 1 large of Yellow Bell Pepper [optional].
- Prepare 1 large of Bunch Fresh Cilantro [chopped-stems and all].
- You need 1 large of Bunch Fresh Cilantro [leaves only for garnish].
- Prepare 1 tbsp of Sea Salt.
- It's 1/2 tbsp of Black Pepper.
- You need 1 tbsp of Cumin.
- Prepare 6 tbsp of AP Flour.
- It's 1/2 tbsp of Garlic Powder.
- It's 1 tbsp of Onion Powder.
- It's 1 tbsp of Cayenne Or Chili Pepper.
- It's 1/2 tbsp of Additional Cumin [at the end].
- You need 1/3 tsp of Mexican Oregano.
- Prepare 24 of Warm Flour Tortillas.
- It's 1 large of Bag Sturdy Tortilla Chips [optional].
- It's 1 of Cooked Rice [optional].
- Prepare 2 tbsp of Corn Starch [for thickening].
- You need 1/4 tsp of Baking Soda [add a 1/4 tsp at a time & taste. do this to remove acidity].
Tender Pork Meat bursting in flavor. Whether you call it New Mexico Pork Stew or Colorado Green Chili or Hatch Chile Verde, you won't be able to stop eating this amazing chili. Mike's Chili Parlor is open for Food, Beer and Cocktails. Salsa verde, a.k.a. green enchilada sauce, makes a great soup base.
Mike's Chili Verde instructions
- 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..
Add some smoked and cubed This recipe combines popular salsa verde with smoked pork butt to take this tasty chili recipe to the. This delicious, tender chili verde Mexican stewed pork has layer upon layer of fantastic flavor and is extremely versatile. What Is Slow Cooker Chili Verde? Chile verde is a pork-based stew simmered with green chiles and tomatillos. Sometimes called Colorado or Denver Green Chili, this stew gets its emerald hue from two.