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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.

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Cold water fish are great if you want to feel happier. Salmon, herring, tuna, mackerel, trout, etc, they’re all high in omega-3s and DHA. Omega-3 fatty acids and DHA are two things that improve the quality and the function of your brain’s gray matter. It’s true: consuming a tuna fish sandwich can really help you fight back depression.

You can see, you don’t need to eat junk food or foods that are bad for you to feel better! Try a few of 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 cook chef miguel’s chili verde using 15 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Chef Miguel’s Chili Verde:
  1. Take 2 lbs Pork Tenderloin, cut into 1” chunks (you can use Pork Butt also but I would increase cooking time another 30 mins)
  2. Prepare 2 med-lg Poblano Peppers, stemmed
  3. Use 1-2 med-lg Jalapeño Peppers, stemmed (adjust qty and omit seeds depending on your desired heat level.)
  4. Provide 1.25 lbs Tomatillos, husked and washed
  5. Use 1 cup Chicken Stock
  6. Provide 1⁄2 lg white onion, small chop (approx. 1 1⁄2 cup)
  7. Prepare 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. Prepare 1 tsp cumin, ground
  11. Get 1 tsp Salt
  12. You need 1⁄2 tsp Black Pepper
  13. Use 1 lime, juiced
  14. Prepare Cilantro, chopped (optional)
  15. You need 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!!

Chicken Chili Verde. with lime crema and fresh cilantro. Return pot used to cook chicken to medium heat. Artista, Cocinero profesional y amante de la buena gastronomía. Leva pistachos, pasas, manzana verde montados en unas papitas criollas. Recipe courtesy of Celeste Lucas and Mike Lucas.

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