Recipe of Super Quick Mike's Pork Chili Verde Burritos

Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to prepare a distinctive dish, Mike's Pork Chili Verde Burritos. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Mike's Pork Chili Verde Burritos Recipe. I absolutley love Pork Chili Verde. I love it on my Burritos, over rice or even in a bowl with fresh hot tortilla's.

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

Ingredients of Mike's Pork Chili Verde Burritos

1. Take of ● For The Meat.
2. Prepare 5 Pounds of Pork Shoulder [1"x1" cubes].
3. Make ready of ● For The Pork Marinade.
4. You need 4 tbsp of Ground Cumin.
5. Make ready 1 tbsp of Mexican Oregano.
6. You need 2 tbsp of Dried Hatch Green Chili.
7. Prepare 1 tbsp of Fresh Ground Black Pepper.
8. Take 1 tbsp of Granulated Garlic Powder.
9. Make ready 1 tbsp of Granulated Onion Powder.
10. Make ready 1 of Tecate Mexican Lager [+ reserves].
11. Make ready 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. You need 1 (28 oz) of Can Tomatillos [hand crushed].
15. Make ready 6 of LG Potatoes [1"x1" cubes].
16. Prepare 2 of LG Onions [chopped].
17. Make ready 1 Bunch of Cilantro [chopped + reserves].
18. Take 2 of LG Stalks Celery [chopped with leaves].
19. Prepare 1 of Green Bell Pepper [de-seeded - chopped].
20. Take 2 (10 oz) of Cans ROTELL.
21. Take 2 of LG Jalapenos [de-seeded - chopped].
22. It’s 1 Pound of Bucket Hatch Green Chilies [or fresh].
23. Prepare of ● For The Fluids.
24. Make ready 1 (32 oz) of Box Beef Broth.
25. You need as needed of Mexican Lager Beer [tecante].
26. Make ready of ● For The Sides.
27. Prepare as needed of Warm Flour Tortillas.
28. Prepare of Mexican 3 Cheese.
29. Make ready as needed of Sour Cream.
30. Make ready as needed of Shredded Cabbage.
31. Prepare 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. It’s as needed of Green Salsa.

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.The issue with most recipes for pork chili is that you either wished you had cooked beef chili, or you go running for the tortillas to turn the shreds of pork into chili verde burritos.This recipe stands on its own as a delicious alternative to beef.

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 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!.

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.

The secret is the use of boneless Country Style Ribs.To make pork: Lightly oil grill grate.Brush pork with oil and season with chili powder and salt.Be the first to review this recipe.My DH taught me how to make Chili Verde (one of his favorites), but over time, we both thought the recipe was kinda blah.