Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, mike's pork chili verde burritos. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Mike's Pork Chili Verde Burritos. FYI: Most Hispanics in Mexico don't wrap their foods up in a tortilla, "burrito style," like the US does unless they're on the run. What they will do at sit down meals is take warm flour tortillas - rip off a large piece and place their.

Mike's Pork Chili Verde Burritos is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Mike's Pork Chili Verde Burritos is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have mike's pork chili verde burritos using 35 ingredients and 20 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Pork Chili Verde Burritos:

1. Prepare ● For The Meat
2. Make ready 5 Pounds Pork Shoulder [1"x1" cubes]
3. Make ready ● For The Pork Marinade
4. Prepare 4 tbsp Ground Cumin
5. Take 1 tbsp Mexican Oregano
6. Make ready 2 tbsp Dried Hatch Green Chili
7. Make ready 1 tbsp Fresh Ground Black Pepper
8. Get 1 tbsp Granulated Garlic Powder
9. Make ready 1 tbsp Granulated Onion Powder
10. Take 1 Tecate Mexican Lager [+ reserves]
11. Take 2 tbsp Sea Salt [or to taste]
12. Prepare 1 Gallon Sized Ziplock Bag
13. Make ready ● For The Fresh & Canned Vegetables
14. Get 1 (28 oz) Can Tomatillos [hand crushed]
15. Take 6 LG Potatoes [1"x1" cubes]
16. Make ready 2 LG Onions [chopped]
17. Prepare 1 Bunch Cilantro [chopped + reserves]
18. Take 2 LG Stalks Celery [chopped with leaves]
19. Make ready 1 Green Bell Pepper [de-seeded - chopped]
20. Make ready 2 (10 oz) Cans ROTELL
21. Prepare 2 LG Jalapenos [de-seeded - chopped]
22. Make ready 1 Pound Bucket Hatch Green Chilies [or fresh]
23. Prepare ● For The Fluids
24. Prepare 1 (32 oz) Box Beef Broth
25. Get as needed Mexican Lager Beer [tecante]
26. Get ● For The Sides
27. Take as needed Warm Flour Tortillas
28. Prepare Mexican 3 Cheese
29. Prepare as needed Sour Cream
30. Get as needed Shredded Cabbage
31. Get as needed Shredded Lettuce
32. Take as needed Chopped Tomatoes
33. Take as needed Chopped Onions
34. Make ready as needed Lime Wedges
35. Make ready as needed Green Salsa

How to Make Pork Chili Verde Burritos. In a large skillet, saute onion in butter till it starts to soften. Add jalepeno and garlic and cook another few minutes. Stir in cumin and chili powder.

Steps to make Mike's Pork Chili Verde Burritos:

1. 5 pound pork shoulder roast pictured.
2. Pork shoulder cubed into 1"x1" pieces pictured.
3. One of the best Mexican beers to pair with pork pictured above.
4. Add pork cubes and all marinade seasonings to a large Ziploc bag and massage well. Refrigerate for 5 to 6 hours.
5. Chop potatoes into 1"x1" pieces. Cover with cold water until ready to fry with pork.
6. Chop onions and cover with cold water until ready to fry with pork.
7. Canned tomatoes pictured.
8. Chop and mix everything in your vegetable section together.
9. Add marinated pork, a slight amount of oil and 1/4 cup flour to a skillet. Fry until there's a good sear on your pork. About 5 minutes on high.
10. Add 2 bottles beer and allow pork to simmer covered for 1 hour. Add additional beer if needed. Stir regularly.
11. Add drained onions and your vegetable mixture to your skillet. Add 2 cups beef broth and allow to simmer for 25 minutes longer. Stir regularly.
12. Add potatoes [and additional broth or beer if needed] and simmer until potatoes are soft but still fully in tact. About 15 minutes.
13. Add your bucket of Hatch Green Chilies to skillet half way thru your potato boil.
14. Or, peel, de-seed and chop your fresh Hatch Chilies and add to your skillet.
15. Instead of using broth and frozen chilies - I like to purchase my chilies fresh. I peel and de-seed them in warm bath then, fine strain and reserve all fluid. I'll use this fluid as opposed to beef broth.
16. Drained green chili fluid pictured. It does make for a rich delicious broth!
17. Fresh Cilantro pictured.
18. Add your fresh cilantro 5 minutes prior to serving. Mix well. I'll also add additional cumin and green chili powder in the last 5 minutes to steep. Make sure you've simmered off any fluids in this dish. You'll want it thick! ;0)
19. Serve with fresh, warm flour tortillas, fresh chilled chopped onions, tomatoes, cilantro, shredded lettuce, cabbage, limes, cheese and sour cream to the side.
20. Or, go old school and serve this dish only with warm tortillas. Either way, enjoy your authentic, extra spicy taste of New Mexico!

Add chipotle pepper and stir well. Pork Chili Verde is a wonderful mixture made up of green chile, tomatoes and spices, best served over giant burritos, eggs, refried beans or in tacos! Fun fact about refried beans , also known as frijoles refritos, they are traditionally served for breakfast with eggs and sometimes as a side dish for lunch or dinner. Great recipe for Mike's Authentic New Mexican Green Chile Burritos. These burritos are eaten by wrapping contents in a tortilla for lunch on the run.

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