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The ingredients needed to make Mike's Authentic New Mexican Green Chile Burritos:
- You need Meats
- Use 5 lb Boneless Pork Shoulder [trim 98% of fat]
- Prepare Flour Coating
- You need 2 cup AP Flour
- Use 1 tbsp Each: Garlic Powder-Onion Powder-Season Salt-Salt-Dried Cilantro-Black Pepper-Cumin & Italian Seasoning
- Use 1 tbsp Green Chilie Powder [if you can find it - usually only found online]
- Use Green Chile Burrito Simmer
- Use 2 12 oz Buckets Hatch Green Chili [hot or mild-reserve 1/2]
- You need 2 box [use up to 2 boxes] Chicken Stock [reserve 1/2]
- You need 2 can [use up to 2 cans] Light Or Mexican Beer [reserve 1/2]
- Take 1 can Rotell Tomatoes With Green Chiles
- Use 3 large White Onions [large chop]
- Get 4 Celery Stalks [with leaves]
- Get 6 large Jalapeños [optional-rough chop]
- Provide 2 large Garlic Bulbs [fine chop]
- Take 2 large Bunches Fresh Cilantro [reserve 1/2]
- Provide 2 can 12 oz Green Tomatillos
- Provide 2 Anaheim Chilis [optional]
- Use 1/2 tsp Mexican Oregano
- Get 2 large Bay Leaves
- You need 1 tbsp Each: Granulated Garlic & Onion Powder-Salt-Red Pepper Flakes
- Get 1 1/2 tbsp Cumin
- Get Primary Starches
- Provide 4 medium White Potatoes [peeled or unpeeled]
- Prepare Breads
- Take 1 large Package 12" Flour Tortillas [regular or fluffy]
- Take Acid Reducer
- Use 1/2 tsp Baking Soda
Instructions to make Mike's Authentic New Mexican Green Chile Burritos:
- Here's how bulk of what you'll need.
- 5 pound pork loin roast.
- Fresh flour tortillas.
- ° Cut 5 lbs pork shoulder into 1+" cubes and toss well in your seasoned flour. ° Brown pork well in an oversized skillet with a minimal amount of oil. About 1/3 cup or, as little as possible. ° Don't be afraid of any additional flour [not attached to your pork cubes] ending up in your skillet. It will serve you well as a thickener. ° Reserve your leftover seasoned flour just in case you need it later for additional thickening.
- After pork is sufficiently browned, add 1 beer, 1/2 to 3/4 box chicken broth, 1 bucket Hatch Green Chilies, 1/4 of all your vegetables, [except potatoes] herbs and spices to your simmer. Simmer for 45 minutes - adding additional broth as needed. This is a layered dish.
- Add your remaining vegetables [except potatoes or anything that's listed as, "reserves"] and simmer for up to 2 hours adding broth and beer as needed. Simmer until your pork is easy to chew when you taste test it.
- Authors Note: If your dish tastes a bit acidic due to the chilies, tomatillos and Rotel tomatoes - add a 1/2 teaspoon of Baking Soda while your dish is on a steady simmer. It'll foam up for a second but don't worry - she'll settle right down. Add additional 1/2 teaspoon Baking Soda if still needed.
- ° Once your pork is falling apart, you'll know you're ready for these last few steps. ° After approximately 2+ hours of simmering, add 4 diced potatoes and additional broth/beer if needed. Only add just enough additional fluids you'll need to boil potatoes. ° Simmer your mixture for 20 to 30 minutes - 1/2 covered to steam your potatoes and then, 1/2 uncovered to thicken until your spuds are fully softened. ° To thicken your dish even further, lightly sprinkle your leftover flour over the top and sti
- In the last 5 minutes of cooking your potatoes, add your remaining reserved halves. 1 bucket Hatch Chilies and fresh cilantro.
- ° If you thin this recipe out with some additional stock and/or beer, it could easily be served as a thinner stew. ° Fluffy flour tortillas work best with a thinner broth - regular tortillas for thick. ° Garnish with fresh or dried cilantro or parsley and Mexican 3 Cheese to tame the heat for your guests. I assure you, no other condiments are needed!
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