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

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, mike's [2 way] green chile pulled pork sandwiches & stew. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew is something which I have loved my entire life. They are fine and they look fantastic.

Roasted green chiles and plenty of Southwest/Tex-Mexern spices infuse the pork as it simmers in the From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. The pork stays amazingly moist and juicy. Eat this pork in sandwiches, on salads and in burrito bowls, in.

To begin with this particular recipe, we must prepare a few components. You can have mike's [2 way] green chile pulled pork sandwiches & stew using 26 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew:
  1. Take ● For The Roast & Broth
  2. Get 1 (3 Pound) Pork Roast [pan seared]
  3. Get 1 1/2 Pounds Beef Bones With Marrow [rinsed]
  4. Take 4 (14 oz) Cans Beef Broth [reserve one can]
  5. Prepare 1 Can (28 oz) Tomatillos [drained - crushed by hand]
  6. Take 1 Can (10 oz) ROTELL Tomatoes
  7. Make ready 1 tbsp Ground Cumin [+ 1 additional reserved tbsp]
  8. Make ready 1 tsp Mexican Oregeno [crushed]
  9. Make ready 1 tbsp Granulated Onion
  10. Get 2 tbsp Minced Garlic
  11. Make ready 1 tbsp Green Chile Powder
  12. Get 1 Can Mexican Beer [like Tecate]
  13. Get 1 tsp Fresh Ground Black Pepper
  14. Prepare 1 tbsp Dried Cilantro
  15. Get ● For The Vegetables
  16. Prepare 2 LG White Onions [chopped]
  17. Make ready 3 LG Celery Stalks [chopped with leaves]
  18. Prepare 2 LG Bundles Fresh Cilantro [1 cup - to be added last - reserve 1 bundle for garnish]
  19. Prepare 4 LG Potatoes [small chop]
  20. Take 2 (1 Pound) Buckets Bueno Hatch Green Chilies [hot or mild - reserve 1 bucket]
  21. Make ready ● Sides & Garnishments
  22. Make ready Flour Tortillas
  23. Take Sharp Cheese
  24. Make ready Queso Fresco
  25. Get Cilantro
  26. Prepare Green Salsa

Next I added the shredded Pineapple Guajillo Chile Pulled Pork, a little diced pineapple. Serve Mexican for dinner tonight with this no-fuss burrito recipe! Top Old El Paso® flour tortillas with a spicy green-chile salsa pork filling, made in the slow cooker. Pork and beans served over cornbread or rice make for a cheap, easy, and hearty dinner.

Instructions to make Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew:
  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!

So, the other day my daughter and I were sitting around the living Enter this slow cooker pork and beans recipe. This was such an easy recipe and super economical, too. It easily feeds my family of four three times. I would use an Eastern North Carolina BBQ sauce on any pulled pork sandwich. There would be no tomato based sauces anywhere near my pulled pork.

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