Fast Guide to Homemade 5-Star Chef Miguel’s Chili Verde

Hoping to dine Chef Miguel’s Chili Verde a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with clear procedures on cooking a Chef Miguel’s Chili Verde like a famous chef made.

We hope you got insight from reading it, now let's go back to chef miguel’s chili verde recipe. To cook chef miguel’s chili verde you need 15 ingredients and 7 steps. Here is how you cook it.

To cook an unforgettable Chef Miguel’s Chili Verde, here are the components required:

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

After preparing the ingridients, next you are good to cook your 5-star Chef Miguel’s Chili Verde by following the guidances below:

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!!.

This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it. This was my first attempt at chili verde and we loved it. My husband orders this a lot when we eat out. Chicken Chili Verde. with lime crema and fresh cilantro.

Recipe : Chef Miguel’s Chili Verde

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