Mike's Pork Chili Verde Burritos

Name: Mike's Pork Chili Verde Burritos
Yield: 10 servings
Cuisine: American
Ingredients: ● For The Meat; 5 Pounds Pork Shoulder [1"x1" cubes]; ● For The Pork Marinade; 4 tbsp Ground Cumin; 1 tbsp Mexican Oregano; 2 tbsp Dried Hatch Green Chili; 1 tbsp Fresh Ground Black Pepper; 1 tbsp Granulated Garlic Powder; 1 tbsp Granulated Onion Powder; 1 Tecate Mexican Lager [+ reserves]; 2 tbsp Sea Salt [or to taste]; 1 Gallon Sized Ziplock Bag; ● For The Fresh & Canned Vegetables; 1 (28 oz) Can Tomatillos [hand crushed]; 6 LG Potatoes [1"x1" cubes]; 2 LG Onions [chopped]; 1 Bunch Cilantro [chopped + reserves]; 2 LG Stalks Celery [chopped with leaves]; 1 Green Bell Pepper [de-seeded - chopped]; 2 (10 oz) Cans ROTELL; 2 LG Jalapenos [de-seeded - chopped]; 1 Pound Bucket Hatch Green Chilies [or fresh]; ● For The Fluids; 1 (32 oz) Box Beef Broth; as needed Mexican Lager Beer [tecante]; ● For The Sides; as needed Warm Flour Tortillas; Mexican 3 Cheese; as needed Sour Cream; as needed Shredded Cabbage

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

FYI: Most Hispanics in Mexico don't wrap their foods up in a tortilla, "burrito style," like the US does unless they're on the run. What they will do at sit down meals is take warm flour tortillas - rip off a large piece and place their ingredients in a two bite sized portion and feed upon their dish that way. [see final photo] But, either way you choose to serve them is entirely up to you!

This recipe may take some time but it's definitely worth your efforts! My seven year old students were up at 4:30 a.m. yesterday morning marinating pork and their efforts did not disappoint! Excellent work kiddos! In fact, they fed the homeless with them!

Know that this dish is much better the following day and it freezes well for up to two months. This dish also makes for excellent oversized Taquitos and crispy assed Chimichangas!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Know that this dish is much better the following day and it freezes well for up to two months. This dish also makes for excellent oversized Taquitos and crispy assed Chimichangas!

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Ingredients

10 servings

● For The Meat
5 PoundsPork Shoulder [1"x1" cubes]
● For The Pork Marinade
4 tbspGround Cumin
1 tbspMexican Oregano
2 tbspDried Hatch Green Chili
1 tbspFresh Ground Black Pepper
1 tbspGranulated Garlic Powder
1 tbspGranulated Onion Powder
1Tecate Mexican Lager [+ reserves]
2 tbspSea Salt [or to taste]
1 GallonSized Ziplock Bag
● For The Fresh & Canned Vegetables
1 (28 oz)Can Tomatillos [hand crushed]
6LG Potatoes [1"x1" cubes]
2LG Onions [chopped]
1 BunchCilantro [chopped + reserves]
2LG Stalks Celery [chopped with leaves]
1Green Bell Pepper [de-seeded - chopped]
2 (10 oz)Cans ROTELL
2LG Jalapenos [de-seeded - chopped]
1 PoundBucket Hatch Green Chilies [or fresh]
● For The Fluids
1 (32 oz)Box Beef Broth
as neededMexican Lager Beer [tecante]
● For The Sides
as neededWarm Flour Tortillas
Mexican 3 Cheese
as neededSour Cream
as neededShredded Cabbage
as neededShredded Lettuce
as neededChopped Tomatoes
as neededChopped Onions
as neededLime Wedges
as neededGreen Salsa

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Steps

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!

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Cooksnaps

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MMOBRIEN @cook_2891564

on October 09, 2016 15:29

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!