Recipe: Appetizing Mike's Pork Chili Verde Burritos

Recipe: Appetizing Mike's Pork Chili Verde Burritos Delicious, fresh and tasty.

Mike's Pork Chili Verde Burritos. To make pork: Lightly oil grill grate. Brush pork with oil and season with chili powder and salt. Top with rice and cheese, evenly distributed between the burritos.

Chili Verde Pork tastes great with just about everything.

Of course, my natural reaction is to keep with the Mexican theme and enjoy this delicious slow-cooked meat in things like quesadillas.

Authentic Mexican pork chile verde! with chunks of pork shoulder slow cooked in a roasted tomatillo and Walk into almost any taqueria in this country and you will find chile verde on the menu.

You can cook Mike's Pork Chili Verde Burritos using 35 ingredients and 20 steps. Here is how you cook it.

Ingredients of Mike's Pork Chili Verde Burritos

1. You need of ● For The Meat.

2. It’s 5 Pounds of Pork Shoulder [1"x1" cubes].

3. It’s of ● For The Pork Marinade.

4. It’s 4 tbsp of Ground Cumin.

5. It’s 1 tbsp of Mexican Oregano.

6. You need 2 tbsp of Dried Hatch Green Chili.

7. You need 1 tbsp of Fresh Ground Black Pepper.

8. You need 1 tbsp of Granulated Garlic Powder.

9. You need 1 tbsp of Granulated Onion Powder.

10. You need 1 of Tecate Mexican Lager [+ reserves].

11. Prepare 2 tbsp of Sea Salt [or to taste].

12. You need 1 Gallon of Sized Ziplock Bag.

13. It’s of ● For The Fresh & Canned Vegetables.

14. It’s 1 (28 oz) of Can Tomatillos [hand crushed].

15. It’s 6 of LG Potatoes [1"x1" cubes].

16. Prepare 2 of LG Onions [chopped].

17. Prepare 1 Bunch of Cilantro [chopped + reserves].

18. You need 2 of LG Stalks Celery [chopped with leaves].

19. Prepare 1 of Green Bell Pepper [de-seeded - chopped].

20. It’s 2 (10 oz) of Cans ROTELL.

21. Prepare 2 of LG Jalapenos [de-seeded - chopped].

22. You need 1 Pound of Bucket Hatch Green Chilies [or fresh].

23. Prepare of ● For The Fluids.

24. You need 1 (32 oz) of Box Beef Broth.

25. You need as needed of Mexican Lager Beer [tecante].

26. You need of ● For The Sides.

27. Prepare as needed of Warm Flour Tortillas.

28. You need of Mexican 3 Cheese.

29. Prepare as needed of Sour Cream.

30. Prepare as needed of Shredded Cabbage.

31. It’s as needed of Shredded Lettuce.

32. It’s as needed of Chopped Tomatoes.

33. You need as needed of Chopped Onions.

34. It’s as needed of Lime Wedges.

35. You need as needed of Green Salsa.

It's a favorite filling for burritos and tacos, and wonderful just on its own with a bit of rice and tortillas. · Chili Verde Pork Burrito Bowls with juicy slow-cooked chili Verde pork, rice, crunchy greens, sweet corn, black beans, pico de gallo, and tortilla chips.

Colorado Crock Pot Pork Green Chili is a satisfying dish of delicious tender pork in a sauce loaded with lots of green chilies, tomatillos, and.

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My DH taught me how to make Chili Verde (one of his favorites), but over time, we both thought the recipe was kinda blah.

Mike's Pork Chili Verde Burritos instructions

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 theres 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. Ill 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. Ill 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!.

So I looked up recipes here on Zaar, and in various cookbooks, and the result is what I'm posting.

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Chili Verde is a worthy ambassador for all of Mexican cuisine.

It has a comforting, otherworldly Make a bigger batch and you'll be eating Chili Verde burritos and quesadillas for the rest of the week.