Exotic Food Recipes

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, mike's pork chili verde burritos. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

This is a How to, Step by Step Meal Preparation Video. How to Make Pork Chili Verde Burritos. Mix remaining salsa and cilantro with sour cream. Authentic Mexican pork chile verde! with chunks of pork shoulder slow cooked in a roasted tomatillo and Walk into almost any taqueria in this country and you will find chile verde on the menu.

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

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

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.

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!

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. Brush pork with oil and season with chili powder and salt. Grill pork over medium-high heat, with To assemble burrito: Chop pork into bite-sized pieces. 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.

So that’s going to wrap it up with this exceptional food mike's pork chili verde burritos recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!