Tonight’s dish is a request/challenge from a friend of mine. He told me this recipe for Chili Verde from Chef John is the best he ever tried and he thought I could ‘massage’ the recipe so it could be made for one. Well, I did some additional research and came up with the tweaked recipe below. Normally, chili verde is made with pork, but tonight I was feeling like chicken so that is what I used. Of course, you could substitute pork into this recipe and it would be great. Next time I will make this recipe with pork, maybe adjusted for sous vide to up the challenge. And since it is National Margarita Day, I paired this meal with a Mexican Mule…