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Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, mike's pork chili verde burritos. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Mike's Pork Chili Verde Burritos. 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. To begin with this particular recipe, we must first prepare a few components.

Mike's Pork Chili Verde Burritos is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Mike's Pork Chili Verde Burritos is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook mike's pork chili verde burritos using 35 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to make Mike's Pork Chili Verde Burritos:

1. Prepare ● For The Meat
2. Get 5 Pounds Pork Shoulder [1"x1" cubes]
3. Get ● For The Pork Marinade
4. Make ready 4 tbsp Ground Cumin
5. Make ready 1 tbsp Mexican Oregano
6. Get 2 tbsp Dried Hatch Green Chili
7. Make ready 1 tbsp Fresh Ground Black Pepper
8. Make ready 1 tbsp Granulated Garlic Powder
9. Get 1 tbsp Granulated Onion Powder
10. Get 1 Tecate Mexican Lager [+ reserves]
11. Prepare 2 tbsp Sea Salt [or to taste]
12. Prepare 1 Gallon Sized Ziplock Bag
13. Prepare ● For The Fresh & Canned Vegetables
14. Get 1 (28 oz) Can Tomatillos [hand crushed]
15. Prepare 6 LG Potatoes [1"x1" cubes]
16. Take 2 LG Onions [chopped]
17. Prepare 1 Bunch Cilantro [chopped + reserves]
18. Get 2 LG Stalks Celery [chopped with leaves]
19. Get 1 Green Bell Pepper [de-seeded - chopped]
20. Prepare 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. Make ready 1 (32 oz) Box Beef Broth
25. Make ready as needed Mexican Lager Beer [tecante]
26. Make ready ● For The Sides
27. Get as needed Warm Flour Tortillas
28. Take Mexican 3 Cheese
29. Get as needed Sour Cream
30. Take as needed Shredded Cabbage
31. Make ready as needed Shredded Lettuce
32. Get as needed Chopped Tomatoes
33. Prepare as needed Chopped Onions
34. Take as needed Lime Wedges
35. Make ready as needed Green Salsa

Add the salsa verde, jalapeño salsa, tomato paste, onion, and chiles with the reserved pork and its juices. We hope you got insight from reading it, now let's go back to mike's easy chile verde sauce recipe. Here is how you cook it. You'll top each tortilla with some black beans and some shredded cheddar.

Instructions 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!

Here is how you cook it. You'll top each tortilla with some black beans and some shredded cheddar. Go heavy on the cheddar if you're a cheese lover like me. Add diced onions and sauté until onions are translucent. Add cubed meat salt and pepper to taste and cook until done.

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