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Chef Miguel’s Chili Verde
Chef Miguel’s Chili Verde

Before you jump to Chef Miguel’s Chili Verde recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

For the most part, people have been taught to believe that “comfort” foods are not good for the body and have to be avoided. At times, if your comfort food is made of candy or other junk foods, this is true. Otherwise, comfort foods can be super nourishing and good for you. There are some foods that, when you consume them, can better your mood. If you seem to feel a little bit down and need a happiness pick me up, try a few of these.

Put together a trail mixout of various seeds and nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all great for elevating your mood. This is because seeds and nuts have plenty of magnesium which boosts your brain’s serotonin levels. Serotonin is referred to as the “feel good” substance that our body produces and it tells your brain how you should be feeling at all times. The more of this chemical in your brain, the better you’ll feel. Not just that but nuts, specifically, are a fantastic source of protein.

Now you realize that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Test out these hints instead!

We hope you got benefit from reading it, now let’s go back to chef miguel’s chili verde recipe. You can have chef miguel’s chili verde using 15 ingredients and 7 steps. Here is how you do that.

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

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