Mike's Green Chile Pork Stew

Name: Mike's Green Chile Pork Stew
Total time: 2700 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 (1 pound) Buckets Bueno Green Chilies [reserve 1]; 1 Can (1 Pound) Tomatillos [drained - hand crushed]; 1 Pound 80/20 Hamburger Meat [optional]; 1 Pound Pork Meat [1" chunks]; 3 tbsp Ground Cumin [reserve 1 tbsp]; 1 tsp Mexican Oregano; 5 Cans (14 oz) Beef Stock; 1 Cup Celery [diced - with leaves]; 2 LG White Onions [rough chopped]; 6 Garlic Cloves [smashed - fine minced]; 4 Medium Potatoes [small chop]; 1 Bunch Fresh Cilantro [stems and leaves - added last - + reserves for garnish]; 1 tbsp Granulated Garlic Powder; 1 tbsp Granulated Onion Powder [added last]; 1 tbsp Green Chile Powder [added last]; to taste Sea Salt And Freshly Ground Black Pepper; 1 Package Fresh Flour Tortillas

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

An authentic bowlful of soulful!

This spicy, absolutely delicious Mexican stew is meant to be eaten by tearing off small pieces of warmed flour tortillas and placing the stew within them. This stew also makes great fried taquitos!

An authentic bowlful of soulful!

This spicy, absolutely delicious Mexican stew is meant to be eaten by tearing off small pieces of warmed flour tortillas and placing the stew within them. This stew also makes great fried taquitos!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

An authentic bowlful of soulful!

This spicy, absolutely delicious Mexican stew is meant to be eaten by tearing off small pieces of warmed flour tortillas and placing the stew within them. This stew also makes great fried taquitos!

An authentic bowlful of soulful!

This spicy, absolutely delicious Mexican stew is meant to be eaten by tearing off small pieces of warmed flour tortillas and placing the stew within them. This stew also makes great fried taquitos!

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Ingredients

45 mins

8 servings

2 (1 pound) BucketsBueno Green Chilies [reserve 1]
1 Can (1 Pound)Tomatillos [drained - hand crushed]
1 Pound80/20 Hamburger Meat [optional]
1 PoundPork Meat [1" chunks]
3 tbspGround Cumin [reserve 1 tbsp]
1 tspMexican Oregano
5 Cans (14 oz)Beef Stock
1 CupCelery [diced - with leaves]
2LG White Onions [rough chopped]
6Garlic Cloves [smashed - fine minced]
4Medium Potatoes [small chop]
1 BunchFresh Cilantro [stems and leaves - added last - + reserves for garnish]
1 tbspGranulated Garlic Powder
1 tbspGranulated Onion Powder [added last]
1 tbspGreen Chile Powder [added last]
to tasteSea Salt And Freshly Ground Black Pepper
1 PackageFresh Flour Tortillas

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Steps

45 mins

1

Here's the bulk of what you'll need.
2

Fresh pork loin roast.
3

Fresh flour tortillas.
4

Brown your ground beef and pork with a splash of olive oil. Drain meat in a colander. Return meat to pot.
5

Add 1 bucket green chilies, onions, celery, 6 garlic cloves, 1 tsp Mexican Oregano, 1 tbsp Cumin and 1 can beef stock to your pot. Cover and allow her to simmer until onions and celery are translucent. About 5 minutes. Stir occasionally.
6

Add 4 cans beef stock to mixture. Cover and simmer for 15 minutes. Stir occasionally.
7

Add potatoes and simmer for 10 minutes or, until potatoes are soft.
8

This is an important step: You're now steeping.
Pour your other bucket of green chilies in along with your fresh chopped Cilantro, 1 tablespoon Cumin, 1 tablespoon Granulated Garlic, 1 tablespoon Granulated Onion and 1 tablespoon Green Chilie Powder. Mix well, cover and simmer 5 minutes longer.
9

Serve stew hot with warmed flour tortillas and chilled Cilantro. No other condiments required. Enjoy!
10

Know that any leftover stew makes for great taquitos!
With your stew fully heated:
Use a slotted spoon to drain any fluids and place your meat and potato solids in warmed flour tortillas. Roll tortillas up tightly and pin with toothpicks. Fry in vegetable oil until tortillas are browned and crispy. Serve with salsa, sour cream and guacamole sides.
11

Serve on beds of cabbage and garnish with fresh Cilantro and Parsley. That's it! Easy peasey!
Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on March 09, 2016 19:27

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!