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Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, mike's pork chili verde burritos. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Mike's Pork Chili Verde Burritos is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Mike's Pork Chili Verde Burritos is something that I’ve loved my whole life. They’re nice and they look fantastic.

How to Make Pork Chili Verde Burritos. Mix remaining salsa and cilantro with sour cream. Pork Chili Verde (Green Pork Chili) - Green and Sometimes BrownedFood Wishes. yukon gold potatoes, kosher salt, jalapenos, chicken stock Electric Pressure Cooker Pork Chili Verde Soup (Low Carb)Recipes That Crock. paprika, chopped green chilies, oregano, butter fat, cumin, salsa. Chili Verde Pork Burrito Bowl Toppings.

To get started 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 cook it.

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

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

Walk into almost any taqueria in this country and you will find chile verde on the menu. The chile will likely be made with chunks of. To make pork: Lightly oil grill grate. Brush pork with oil and season with chili powder and salt.

Instructions 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!

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. Pork chili-verde burritos topped with enchilada-style sauce and cheese, fajita-style chimichangas with sour cream, and chicken tortas. Mexicali Cantina Grill serves up juicy Mexican-style steaks, chimichangas, and tacos piled with al pastor pork or Baja-style fish. · 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.

So that is going to wrap it up with this special food mike's pork chili verde burritos recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!