Mike's Chunky Chili Verde

Name: Mike's Chunky Chili Verde
Total time: 10800 s
Yield: 8 servings
Cuisine: American
Ingredients: ● For The Pork; 4 Pound Pork Loin [cut into 1"+ cubes]; 1 Cup AP Flour; 1 tbsp Fresh Ground Black Pepper; 1 tsp Kosher Salt; 1 tbsp Granulated Garlic Powder; 1 tbsp Granulated Onion Powder; 1 tbsp Green Chili Powder; 2 tbsp Ground Cumin [reserve one tbsp]; 1/8 Cup Cooking Oil; ● For The Vegetables [rough chop all]; 2 (1 Pound) Buckets Hatch Green Chilies [reserve 1]; 2 LG White Onions [chopped]; 1 LG Bunch Fresh Cilantro [reserve half]; 1 Green Bell Pepper [deseeded]; 2 LG Jalapeños [deseeded]; 1 LG Celery Stalk; 4 Medium Potatoes [to be added last]; 7 Cloves Fresh Garlic [smashed & chopped]; 1 (10 oz) Can ROTELL; 1 (20 oz) Can Tomiitillas j[hand crushed]; ● For The Fluids [you may not need all]; 2 (32 oz) Boxes Chicken Broth; 2 Bottles Mexican Beers; ● For The Side Options; Flour Tortillas; Tortilla Chips; Sour Cream; Cilantro; Avacados

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This delicious Verde can be eaten on its own or, as a taco or burrito. It even works with Chimichangas. Excellent work, photos and documentation students!!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This delicious Verde can be eaten on its own or, as a taco or burrito. It even works with Chimichangas. Excellent work, photos and documentation students!!

Saved

Ingredients

3 Hours

8 servings

● For The Pork
4 PoundPork Loin [cut into 1"+ cubes]
1 CupAP Flour
1 tbspFresh Ground Black Pepper
1 tspKosher Salt
1 tbspGranulated Garlic Powder
1 tbspGranulated Onion Powder
1 tbspGreen Chili Powder
2 tbspGround Cumin [reserve one tbsp]
1/8 CupCooking Oil
● For The Vegetables [rough chop all]
2 (1 Pound)Buckets Hatch Green Chilies [reserve 1]
2LG White Onions [chopped]
1LG Bunch Fresh Cilantro [reserve half]
1Green Bell Pepper [deseeded]
2LG Jalapeños [deseeded]
1LG Celery Stalk
4Medium Potatoes [to be added last]
7 ClovesFresh Garlic [smashed & chopped]
1 (10 oz)Can ROTELL
1 (20 oz)Can Tomiitillas j[hand crushed]
● For The Fluids [you may not need all]
2 (32 oz)Boxes Chicken Broth
2 BottlesMexican Beers
● For The Side Options
Flour Tortillas
Tortilla Chips
Sour Cream
Cilantro
Avacados
Shreadded Lettuce
Lime Wedges
While Onions
Refried Beans

Saved

Steps

3 Hours

1

Chop all vegetables and add everything in the Vegetable section except for one bucket of Hatch Green Chilies and potatoes. Also, add your reserved tbsp Cumin.
2

Chop your potatoes and place in cold water for use later.
3

Mix your flour mixture in a bowl with a tight fitting lid.
4

Cut your pork into 1"+ cubes. Add to your flour mixture and shake well. Add your oil to a hot skillet. Add pork and get a good brown sear on them. While you shouldn't overcrowd your meats in a pan - since you'll be simmering your pork for an extended period - you'll be okay.
5

Add your chopped vegetables to skillet. Also, add 1 beer and 1 box chicken broth. Simmer until pork cubes are pull apart tender. Usually 1 hour covered.
6

Drain potatoes and add to skillet. Add additional beer and broth and let simmer for 20 minutes. Or, until potatoes are soft. Add only enough fluids to simmer your potatoes. You don't want your Verde too runny. Just add as needed.
7

Add your reserved bucket of Hatch Green Chilies and reserved Cilantro to the skillet. Simmer just until fully warmed. Taste test at this point and decide if you want more Cumin, granulated garlic and onion powder since flavors can dissipate with long simmer times. I'll always add more of each.
8

Tecate Mexican beer pictured. Always an excelent choice!
9

Hatch Green Chili pictured.
10

Serve with fresh cilantro, avacados flour tortillas and sour cream. Or, the other items listed above. Your choice!
11

Enjoy!

Saved

Cooksnaps

Saved

MMOBRIEN @cook_2891564

on March 29, 2017 20:08

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!