Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew

Name: Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew
Cuisine: American
Ingredients: ● For The Roast & Broth; 1 (3 Pound) Pork Roast [pan seared]; 1 1/2 Pounds Beef Bones With Marrow [rinsed]; 4 (14 oz) Cans Beef Broth [reserve one can]; 1 Can (28 oz) Tomatillos [drained - crushed by hand]; 1 Can (10 oz) ROTELL Tomatoes; 1 tbsp Ground Cumin [+ 1 additional reserved tbsp]; 1 tsp Mexican Oregeno [crushed]; 1 tbsp Granulated Onion; 2 tbsp Minced Garlic; 1 tbsp Green Chile Powder; 1 Can Mexican Beer [like Tecate]; 1 tsp Fresh Ground Black Pepper; 1 tbsp Dried Cilantro; ● For The Vegetables; 2 LG White Onions [chopped]; 3 LG Celery Stalks [chopped with leaves]; 2 LG Bundles Fresh Cilantro [1 cup - to be added last - reserve 1 bundle for garnish]; 4 LG Potatoes [small chop]; 2 (1 Pound) Buckets Bueno Hatch Green Chilies [hot or mild - reserve 1 bucket]; ● Sides & Garnishments; Flour Tortillas; Sharp Cheese; Queso Fresco; Cilantro; Green Salsa

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Here in New Mexico, we put spicy Hatch Green Chilies in literally almost everything we eat and, usually wrap them up in warm, fresh flour tortillas. Hell, I'm surprised we haven't invented green chile pancakes or ice cream with them at this point. Yup. We're all that addicted. Even the kiddos.

Anyway, my 7 to 8 year old students absolutely adore Spicy Southern BBQ Pulled Pork as well as Green Chile Stew. With that, I charged them today with creating a Mexican Green Chile Pulled Pork dish all by themselves. Well, they couldn't decide if they wanted sandwiches or stew so together, they compromised. Both dishes were made from the same green chile batch.

This is such an easy recipe, know my students all ate hot dogs and hamburgers and, played endless Marco Polo in the pool while their pork roast slowly simmered away. Taking breaks only to layer their scrumptious dishes. So darned cute! ♡

You do have the option of serving this dish wet or dry. Depending upon the amount of broth you add to it. If serving on the wet side - like a stew - use flour tortillas to dip in it. Dry, on the other hand, works with just about anything.

Put this [dry] deliciously spicy, flavorful meat in flour or corn tortillas, on tacos, tortas, tostadas, in rolled deep fried taquitos, burritos, sopes, with tortilla chips, enchiladas, chimichangas or even on buns. This really is one heck of a versatile recipe!

Created, documented and photographed solely by my imaginative, brilliant, adventurous, adorable, tiny little students! I swear - KIDS ROCK!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Created, documented and photographed solely by my imaginative, brilliant, adventurous, adorable, tiny little students! I swear - KIDS ROCK!

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Ingredients

● For The Roast & Broth
1 (3 Pound)Pork Roast [pan seared]
1 1/2 PoundsBeef Bones With Marrow [rinsed]
4 (14 oz) CansBeef Broth [reserve one can]
1 Can (28 oz)Tomatillos [drained - crushed by hand]
1 Can (10 oz)ROTELL Tomatoes
1 tbspGround Cumin [+ 1 additional reserved tbsp]
1 tspMexican Oregeno [crushed]
1 tbspGranulated Onion
2 tbspMinced Garlic
1 tbspGreen Chile Powder
1 CanMexican Beer [like Tecate]
1 tspFresh Ground Black Pepper
1 tbspDried Cilantro
● For The Vegetables
2LG White Onions [chopped]
3LG Celery Stalks [chopped with leaves]
2LG Bundles Fresh Cilantro [1 cup - to be added last - reserve 1 bundle for garnish]
4LG Potatoes [small chop]
2 (1 Pound) BucketsBueno Hatch Green Chilies [hot or mild - reserve 1 bucket]
● Sides & Garnishments
Flour Tortillas
Sharp Cheese
Queso Fresco
Cilantro
Green Salsa

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Steps

1

Pan sear your pork roast on all sides in a slight amount of oil.
2

Add everything in the ● Roast & Broth section [except for 1 can of beef broth] together. Bring to a simmer and boil for up to 4 hours covered with a tight fitting lid. Check roast intermittently to make sure your broth hasn't dissipated. If it has, add your reserved can of beef broth if needed. But, you shouldn't need it unless you want your leftover broth for sometime later in the week.
3

Complete picture of everything in the ● Roast & Broth section.
4

At 1.5 hours in, add 1 bucket of your Bueno Green Chilies.
5

Chilies added. Flip roast at this point as well.
6

Chop all of your vegetables [except for your cilantro] and add to your pot at 3 hours in. Add additional water if need be but again, you shouldn't need it. Flip roast again.
7

Pull beef bones. Shake out any existing marrow from your bones back into your broth and disgard them.
8

Check your roast for tenderness with a knife. If it peirces easily, you should be good to go. You'll want to be able to fork shread your meat with complete ease. If you can't, simmer her a little longer. Tenderness will all depend upon the quality of pork roast you've purchased. If good to go, fork shread meat.
9

Strain your solids from your broth if you're wanting a dry pulled pork but reserve broth. You may need it. Leave stew be if you're wanting it wet but add your other bucket of green chiles and 1 tbsp Cumin either way. Since the kids wanted both, the wet version was simply spoon strained to convert into dry for sandwiches.
10

If choosing totally dry, add your drained solids and pulled pork and return to pot. Add your other bucket of Bueno Green Chilies, mix and add your reserved 1 tbsp Cumin and 1 cup broth. Reheat for 10 minutes. At 9 minutes in, add your 1 cup fresh Cilantro and mix. Do the same with your Cilantro on wet.
11

Picture of wet green chile and tortillas below. At your finale, taste test and see if you would like additional minced garlic, salt, granulated onion powder or Cumin. I swear that's the secret to this dish. At least that's what the 104 year old Mexican woman Letica taught me many years ago. "Taste. Add more and let her steep for an hour." Anyway, enjoy your little taste of Mexico and New Mexico! Feel free to go heavy on the Cumin! It really does make the dish!

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MMOBRIEN @cook_2891564

on June 05, 2016 20:46

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!