Steps to Make Quick Mike's Pork Chili Verde Burritos

Mike's Pork Chili Verde Burritos. Authentic Mexican pork chile verde! with chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce. It's a favorite filling for burritos and tacos, and wonderful just on its own with a bit of rice and tortillas. I absolutley love Pork Chili Verde.

How to Make Pork Chili Verde Burritos. Mix remaining salsa and cilantro with sour cream. Pork in chile verde is a delicious recipe with a tomatillo base.

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, mike's pork chili verde burritos. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Authentic Mexican pork chile verde! with chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce. It's a favorite filling for burritos and tacos, and wonderful just on its own with a bit of rice and tortillas. I absolutley love Pork Chili Verde.

Mike's Pork Chili Verde Burritos is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Mike's Pork Chili Verde Burritos is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have mike's pork chili verde burritos using 35 ingredients and 20 steps. Here is how you cook that.

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

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

I'm sure a loved one loves pork in salsa verde in tacos or a burrito. Stay tuned through the end for some tips. Chile Verde is a very popular dish in a Mexican Home. One of my favorite dishes actually.

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!.

Tender Pork Meat bursting in flavor. Chili Verde Pork Burrito Bowl Toppings. Homemade Pico de Gallo or other favorite store-bought salsa. 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. · 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.

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