Step-by-Step Guide to Prepare Favorite Mike's Chili Verde

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The ingredients needed to make Mike's Chili Verde:

1. Take Chili Verde & Accompaniments
2. Prepare 5 lb Pork Shoulder [cut into 1/2" cubes-no bone-little fat but some]
3. Take 1 large Ziplock Bag
4. Get 12 large Roasted Hatch Green Chili's [chopped and seeded]
5. Take 8 large Jalapeño Peppers [chopped and seeded]
6. Make ready 8 large Poblano Peppers [chopped and seeded]
7. Prepare 2 large White Onions [small chop]
8. Get 1 large Bulb Garlic [minced]
9. Take 4 can Tomatillos [or 12 fresh, peeled tomatillos]
10. Prepare 1/4 cup Lard [or vegetable oil]
11. Take 1 can Crushed Tomatoes [optional]
12. Take 5 box Chicken Broth [you may not need all]
13. Take 1 large Yellow Bell Pepper [optional]
14. Prepare 1 large Bunch Fresh Cilantro [chopped-stems and all]
15. Get 1 large Bunch Fresh Cilantro [leaves only for garnish]
16. Prepare 1 tbsp Sea Salt
17. Take 1/2 tbsp Black Pepper
18. Take 1 tbsp Cumin
19. Get 6 tbsp AP Flour
20. Take 1/2 tbsp Garlic Powder
21. Prepare 1 tbsp Onion Powder
22. Take 1 tbsp Cayenne Or Chili Pepper
23. Make ready 1/2 tbsp Additional Cumin [at the end]
24. Get 1/3 tsp Mexican Oregano
25. Make ready 24 Warm Flour Tortillas
26. Take 1 large Bag Sturdy Tortilla Chips [optional]
27. Get 1 Cooked Rice [optional]
28. Take 2 tbsp Corn Starch [for thickening]
29. Get 1/4 tsp Baking Soda [add a 1/4 tsp at a time & taste. do this to remove acidity]

Instructions to make Mike's Chili Verde:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Regardless of what method you prefer, add 2 tbs Cornstarch and 2 oz water to thicken if desired at the end. Repeat if necessary.
8. 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.
9. 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.
10. 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.

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