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Mike's Pork Chili Verde Burritos
Mike's Pork Chili Verde Burritos

Before you jump to Mike's Pork Chili Verde Burritos recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods Can Help You Stay Fit And Healthy.

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One more thing you will want to be sure of is that your having enough of is your vegetables as this will also be able to have a good impact on your health. You may already know that many of the vitamins you need each day can be found in a variety of vegetables, but you will also be able to find essential potassium in vegetables as well. One of the veggies that will provide you with the potassium you need is broccoli. Another thing you might like to try is the next time you make a salad try making use of spinach instead of your traditional lettuce as you will discover that there are a lot more nutrients that can be found in those leaves.

For those who want to start living a much healthier life the tips above are able to help you do that. One thing that you need to actually avoid is all of the processed foods that you can easily purchase in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to mike's pork chili verde burritos recipe. To make mike's pork chili verde burritos you need 35 ingredients and 20 steps. Here is how you cook it.

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

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