Chef Miguel’s Chili Verde. Chef Miguel's Chili Verde Boca de Fogo Dahlonega, GA 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. Add in the bouillon, water, green chilies, canned tomatoes, salt, and cumin powder. Stir well to combine, making sure all the bouillon is dissolved.

Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. You can cook Chef Miguel’s Chili Verde using 15 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chef Miguel’s Chili Verde

You need 2 lbs of Pork Tenderloin, cut into 1” chunks (you can use Pork Butt also but I would increase cooking time another 30 mins).
Prepare 2 of med-lg Poblano Peppers, stemmed.
It's 1-2 of med-lg Jalapeño Peppers, stemmed (adjust qty and omit seeds depending on your desired heat level.).
Prepare 1.25 lbs of Tomatillos, husked and washed.
You need 1 cup of Chicken Stock.
Prepare 1/2 of lg white onion, small chop (approx. 1 1/2 cup).
You need 4-5 cloves of garlic, minced.
Prepare 1 tbs of Mexican Oregano.
It's 1 tbs of Ancho Pepper, ground (or other smokey flavored pepper such as chipotle or Guajillo).
Prepare 1 tsp of cumin, ground.
It's 1 tsp of Salt.
You need 1/2 tsp of Black Pepper.
You need 1 of lime, juiced.
You need of Cilantro, chopped (optional).
Prepare of Cotija Cheese (optional).

Chile Verde is a very popular dish in a Mexican Home. One of my favorite dishes actually. Tender Pork Meat bursting in flavor. How to Make Authentic Restaurant Chili Verde.

Chef Miguel’s Chili Verde step by step

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..
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..
Place the tomatillos and peppers into a food processor and process until smooth. Set aside to let flavors meld a bit..
For the meat: Cut the pork into 1” cubes and place in mixing bowl. Add salt, pepper, cumin and ancho and coat the meat..
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..
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..
To serve, squeeze lime juice in and stir. Then top with chopped cilantro and/or cotija cheese if desired. Enjoy over rice!!.

Put into large pot; cover with water. Chef Tom cooks up a delicious pot of chili verde. The perfect chili recipe for the first cold front of the season. Place a medium pot over medium-high heat. Transfer ground pork to a plate.