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Home Dish Mike's Authentic New Mexican Green Chile Burritos

Mike's Authentic New Mexican Green Chile Burritos

Name: How to cook Mike's Authentic New Mexican Green Chile Burritos - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

MMOBRIEN

Mike's Authentic New Mexican Green Chile Burritos

This dish will remain authentic if you choose to add 5 lbs shreadded chicken instead of pork.

Ingredient

Food ration :

12 servings

Cooking time :

2 mins

5 lb

Boneless Pork Shoulder [trim 98% of fat]

2 cup

Each: Garlic Powder-Onion Powder-Season Salt-Salt-Dried Cilantro-Black Pepper-Cumin & Italian Seasoning

1 tbsp

Green Chilie Powder [if you can find it - usually only found online]

12 oz Buckets Hatch Green Chili [hot or mild-reserve 1/2]

2 box

[use up to 2 boxes] Chicken Stock [reserve 1/2]

2 can

[use up to 2 cans] Light Or Mexican Beer [reserve 1/2]

1 can

Rotell Tomatoes With Green Chiles

3 large

Jalapeños [optional-rough chop]

2 large

Bunches Fresh Cilantro [reserve 1/2]

2 can

Each: Granulated Garlic & Onion Powder-Salt-Red Pepper Flakes

1 1/2 tbsp

White Potatoes [peeled or unpeeled]

1 large

Package 12" Flour Tortillas [regular or fluffy]

1/2 tsp

Cooking instructions

* Step 1

Here's how bulk of what you'll need.

* Step 2

5 pound pork loin roast.

* Step 3

Fresh flour tortillas.

* Step 4

° 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.

* Step 5

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.

* Step 6

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.

* Step 7

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.

* Step 8

° 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

* Step 9

In the last 5 minutes of cooking your potatoes, add your remaining reserved halves. 1 bucket Hatch Chilies and fresh cilantro.

* Step 10

° 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!