Easiest Way to Prepare Delicious Mike's Pork Chili Verde Burritos

Easiest Way to Prepare Delicious Mike's Pork Chili Verde Burritos Delicious, fresh and tasty.

Mike's Pork Chili Verde Burritos. 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.

One chunk of juicy pork - two separate delicious recipes!

How to Make Pork Chili Verde Burritos.

In a large skillet, saute onion in butter till it starts to soften.

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

Ingredients of Mike's Pork Chili Verde Burritos

1. Prepare of ● For The Meat.

2. You need 5 Pounds of Pork Shoulder [1"x1" cubes].

3. You need of ● For The Pork Marinade.

4. Prepare 4 tbsp of Ground Cumin.

5. It’s 1 tbsp of Mexican Oregano.

6. It’s 2 tbsp of Dried Hatch Green Chili.

7. It’s 1 tbsp of Fresh Ground Black Pepper.

8. It’s 1 tbsp of Granulated Garlic Powder.

9. Prepare 1 tbsp of Granulated Onion Powder.

10. It’s 1 of Tecate Mexican Lager [+ reserves].

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

12. Prepare 1 Gallon of Sized Ziplock Bag.

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

14. Prepare 1 (28 oz) of Can Tomatillos [hand crushed].

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

16. It’s 2 of LG Onions [chopped].

17. It’s 1 Bunch of Cilantro [chopped + reserves].

18. It’s 2 of LG Stalks Celery [chopped with leaves].

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

20. Prepare 2 (10 oz) of Cans ROTELL.

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

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

23. You need of ● For The Fluids.

24. It’s 1 (32 oz) of Box Beef Broth.

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

26. Prepare of ● For The Sides.

27. It’s as needed of Warm Flour Tortillas.

28. It’s of Mexican 3 Cheese.

29. You need as needed of Sour Cream.

30. It’s as needed of Shredded Cabbage.

31. Prepare as needed of Shredded Lettuce.

32. It’s as needed of Chopped Tomatoes.

33. Prepare as needed of Chopped Onions.

34. You need as needed of Lime Wedges.

35. It’s as needed of Green Salsa.

Add jalepeno and garlic and cook another few minutes.

Stir in cumin and chili powder.

Add chipotle pepper and stir well.

Add diced onions and sauté until onions are translucent.

Mike's Pork Chili Verde Burritos step by step

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!.

Add cubed meat salt and pepper to taste and cook until done.

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

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

It's sort of a combination of Chili Verde and Salsa Verde recipes.

If you wanted to have a green chili stew, just cut up a couple of potatoes, and double the tomatoes.