Mike's Fat Assed Spicy Pork Beer Tacos

Name: Mike's Fat Assed Spicy Pork Beer Tacos
Total time: 7200 s
Yield: 6 servings
Cuisine: American
Ingredients: 4 Pounds Pork Loin [cut into large 2" pieces]; 2 Pounds Hatch Green Chilies [peeled - de-seeded & chopped]; 2 (16 oz) Cans Mexican Lager Beers [like Tecate - American lager; 1 (32 oz) Box Low Sodium Beef Broth; 1/2 Cup Celery [chopped]; 2 Cups Onions [chopped]; 1 Cup Cilantro Leaves [left whole + reserves for garnish]; as needed Raw Cabbage [thin sliced - garnish]; 2 LG Jalapeños [minced + reserves for garnish]; 8 Cloves Garlic [minced]; as needed Fresh Avocados [garnish]; 1 Can Rotell Tomatoes [or 1 large tomato]; as needed Lime Wedges [garnish]; 1 tbsp Better Than Beef Bouillon; 1 tsp Mexican Oregeno [crushed]; 2 tbsp Ground Cumin [divided]; 1 1/2 tsp Fresh Ground Black pepper [divided]; 1/2 tsp Cayenne Pepper; 1/2 tsp Chili pepper; 1/4 Cup Of Your Favorite Red Salsa; as needed Sour Cream [garnish]; as needed Queso Fresco Campicino Cheese; as needed Mexican 3 Cheese [garnish]; as needed Green Or Red Salsas; as needed Fresh Flour Tortillas

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Pictured is a 12" stuffed tortilla. Enough to fill any sized man. This is a delicious, juicy, spicy, tummy filling Mexican dish that you won't soon forget or regret! Neither will he!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Pictured is a 12" stuffed tortilla. Enough to fill any sized man. This is a delicious, juicy, spicy, tummy filling Mexican dish that you won't soon forget or regret! Neither will he!

Saved

Ingredients

120 mins

6 servings

4 PoundsPork Loin [cut into large 2" pieces]
2 PoundsHatch Green Chilies [peeled - de-seeded & chopped]
2 (16 oz)Cans Mexican Lager Beers [like Tecate - American lager
1 (32 oz)Box Low Sodium Beef Broth
1/2 CupCelery [chopped]
2 CupsOnions [chopped]
1 CupCilantro Leaves [left whole + reserves for garnish]
as neededRaw Cabbage [thin sliced - garnish]
2LG Jalapeños [minced + reserves for garnish]
8 ClovesGarlic [minced]
as neededFresh Avocados [garnish]
1 CanRotell Tomatoes [or 1 large tomato]
as neededLime Wedges [garnish]
1 tbspBetter Than Beef Bouillon
1 tspMexican Oregeno [crushed]
2 tbspGround Cumin [divided]
1 1/2 tspFresh Ground Black pepper [divided]
1/2 tspCayenne Pepper
1/2 tspChili pepper
1/4 CupOf Your Favorite Red Salsa
as neededSour Cream [garnish]
as neededQueso Fresco Campicino Cheese
as neededMexican 3 Cheese [garnish]
as neededGreen Or Red Salsas
as neededFresh Flour Tortillas

Saved

Steps

120 mins

1

Here's most of what you'll need.
2

Chop loin into 2" pieces. Dust pork with 1/2 of your Cumin and black pepper. Add 1 box broth and 1/2 of one of your Mexican beers. Allow to simmer covered for 1 hour. Longer if possible. Stir occasionally. Add beer, additional broth or water if needed - to steam your thick chunks of meat.
3

Mexican beer used.
4

Chop all vegetables.
5

2 pounds Hatch Green Chilies roasted, peeled and de-seeded.
6

Better Than Beef Bouillon
7

Throw everything in your skillet with your second can of Mexican beer. Allow to simmer for another hour. Add remaining beer or water if needed. Stir regularly. Don't add any salt yet as this dish will season up with the broth and long simmer time.
8

Here's your desired outcome.
9

This dish is also great for work lunches.
10

Top and garnish with fresh cheeses, avocados, sour cream, salsas, cilantro, onions, lime wedges and sliced cabbage. After all, this dish is really all about the chilly options! Enjoy!

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MMOBRIEN @cook_2891564

on August 08, 2016 14:04

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!