Mike's Pork Chili Verde Burritos
Mike's Pork Chili Verde Burritos

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

Mike's Pork Chili Verde Burritos is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Mike's Pork Chili Verde Burritos is something which I have loved my entire life. They’re nice and they look wonderful.

· 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. Chili Verde Pork Burrito Bowl Toppings.

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

And this recipe is exactly what you. To make pork: Lightly oil grill grate. Brush pork with oil and season with chili powder and salt. Authentic Mexican pork chile verde! with chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce.

Step by Step 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!

It's a favorite filling for burritos and tacos, and wonderful just on its own with a bit of rice and tortillas. 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. So I looked up recipes here on Zaar, and in various cookbooks, and the result is what I'm posting. Chili Verde Burritos Recipe. by Global Cookbook.

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