Dish: Tasty Mike's Green Chile Pork Stew

Delicious, fresh and tasty.

Mike's Green Chile Pork Stew. Mike prepares his Pork Green Chile which is a regional Mexican dish used for a variety of main courses. It can be eaten by itself or as a sort of gravy on. It's a Green Chile Pork Stew that's loaded with Hatch Green chiles, pork, potatoes, and spices.

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Mike's Green Chile Pork Stew Serve with hot corn or flour tortillas with butter, or black beans and white rice. Reviews for: Photos of Mexican Pork and Green Chile Stew. aka Colorado green chili, Chili Verde, green chile… Basically, type one into Google, and you'll get them all. When I asked Google for help explaining the difference, I just got more confused. We can have Mike's Green Chile Pork Stew using 17 components and 11 actions. Here is exactly how we accomplish.

What needs to be prepared of Mike's Green Chile Pork Stew

  1. Detaile. 2 (1 pound) Buckets of Bueno Green Chilies [reserve 1].
  2. Directions. 1 Can (1 Pound) of Tomatillos [drained - hand crushed].
  3. Directions. 1 Pound of 80/20 Hamburger Meat [optional].
  4. Detaile. 1 Pound of Pork Meat [1" chunks].
  5. Step by step. 3 tbsp of Ground Cumin [reserve 1 tbsp].
  6. Instructions. 1 tsp of Mexican Oregano.
  7. Directions. 5 Cans (14 oz) of Beef Stock.
  8. Instructions. 1 Cup of Celery [diced - with leaves].
  9. Step by step. 2 of LG White Onions [rough chopped].
  10. Guidelines. 6 of Garlic Cloves [smashed - fine minced].
  11. Step by step. 4 of Medium Potatoes [small chop].
  12. Instructions. 1 Bunch of Fresh Cilantro [stems and leaves - added last - + reserves for garnish].
  13. Step by step. 1 tbsp of Granulated Garlic Powder.
  14. Instructions. 1 tbsp of Granulated Onion Powder [added last].
  15. Instructions. 1 tbsp of Green Chile Powder [added last].
  16. Step by step. to taste of Sea Salt And Freshly Ground Black Pepper.
  17. Step by step. 1 Package of Fresh Flour Tortillas.

Fortunately, I did learn a thing or two while making this super delicious Instant Pot Pork Green Chili Stew…and. Many people think Green Chile Pork Stew belongs only in New Mexico, but because of the heavy influences of the green chile found in West Texas, it is a classic in this part of the state. This delicious stew is filling and easy enough to make on weeknights. Not to mention, it freezes well.

This Is To Make Mike's Green Chile Pork Stew

  1. Here's the bulk of what you'll need..
  2. Fresh pork loin roast..
  3. Fresh flour tortillas..
  4. Brown your ground beef and pork with a splash of olive oil. Drain meat in a colander. Return meat to pot..
  5. Add 1 bucket green chilies, onions, celery, 6 garlic cloves, 1 tsp Mexican Oregano, 1 tbsp Cumin and 1 can beef stock to your pot. Cover and allow her to simmer until onions and celery are translucent. About 5 minutes. Stir occasionally..
  6. Add 4 cans beef stock to mixture. Cover and simmer for 15 minutes. Stir occasionally..
  7. Add potatoes and simmer for 10 minutes or, until potatoes are soft..
  8. This is an important step: You're now steeping. Pour your other bucket of green chilies in along with your fresh chopped Cilantro, 1 tablespoon Cumin, 1 tablespoon Granulated Garlic, 1 tablespoon Granulated Onion and 1 tablespoon Green Chilie Powder. Mix well, cover and simmer 5 minutes longer..
  9. Serve stew hot with warmed flour tortillas and chilled Cilantro. No other condiments required. Enjoy!.
  10. Know that any leftover stew makes for great taquitos! With your stew fully heated: Use a slotted spoon to drain any fluids and place your meat and potato solids in warmed flour tortillas. Roll tortillas up tightly and pin with toothpicks. Fry in vegetable oil until tortillas are browned and crispy. Serve with salsa, sour cream and guacamole sides..
  11. Serve on beds of cabbage and garnish with fresh Cilantro and Parsley. That's it! Easy peasey! Enjoy!.

This New Mexico pork and green chile stew is the perfect candidate to make on a lazy Sunday and then live off of the rest of the week. Heat a few tablespoons of bacon grease in a large Dutch oven over high heat until sizzling. Pat pork dry with paper towels and season with salt and pepper. Plus why use canned green chile if you have the real stuff? Finally the only reason to use jalapeno is because you have access only to mild New Mexico (Hatch) chiles as UGC Reviews Modal.

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