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Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, mike's pork chili verde burritos. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

· Chili Verde Pork Burrito Bowls with juicy slow-cooked chili Verde pork, rice, crunchy greens, sweet corn, black beans, pico de gallo, and tortilla chips. Colorado Crock Pot Pork Green Chili is a satisfying dish of delicious tender pork in a sauce loaded with lots of green chilies, tomatillos, and. Chili Verde Pork Burrito Bowl Toppings.

Mike's Pork Chili Verde Burritos is one of the most well liked of current viral foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Mike's Pork Chili Verde Burritos is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

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

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

And this recipe is exactly what you. To make pork: Lightly oil grill grate. Brush pork with oil and season with chili powder and salt. Authentic Mexican pork chile verde! with chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce.

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!

It's a favorite filling for burritos and tacos, and wonderful just on its own with a bit of rice and tortillas. Be the first to review this recipe. My DH taught me how to make Chili Verde (one of his favorites), but over time, we both thought the recipe was kinda blah. So I looked up recipes here on Zaar, and in various cookbooks, and the result is what I'm posting. Chili Verde Burritos Recipe. by Global Cookbook.

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