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We hope you got benefit from reading it, now let’s go back to mike's pork chili verde burritos recipe. You can cook mike's pork chili verde burritos using 35 ingredients and 20 steps. Here is how you do that.

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

1. Get of ● For The Meat.
2. Get of Pork Shoulder [1"x1" cubes].
3. Get of ● For The Pork Marinade.
4. Take of Ground Cumin.
5. Get of Mexican Oregano.
6. Get of Dried Hatch Green Chili.
7. Get of Fresh Ground Black Pepper.
8. Take of Granulated Garlic Powder.
9. Use of Granulated Onion Powder.
10. Take of Tecate Mexican Lager [+ reserves].
11. Use of Sea Salt [or to taste].
12. Get of Sized Ziplock Bag.
13. Use of ● For The Fresh & Canned Vegetables.
14. You need of Can Tomatillos [hand crushed].
15. Take of LG Potatoes [1"x1" cubes].
16. Take of LG Onions [chopped].
17. Use of Cilantro [chopped + reserves].
18. Get of LG Stalks Celery [chopped with leaves].
19. Prepare of Green Bell Pepper [de-seeded – chopped].
20. Provide of Cans ROTELL.
21. Get of LG Jalapenos [de-seeded – chopped].
22. You need of Bucket Hatch Green Chilies [or fresh].
23. Get of ● For The Fluids.
24. You need of Box Beef Broth.
25. Get of Mexican Lager Beer [tecante].
26. You need of ● For The Sides.
27. Use of Warm Flour Tortillas.
28. You need of Mexican 3 Cheese.
29. Provide of Sour Cream.
30. Prepare of Shredded Cabbage.
31. Use of Shredded Lettuce.
32. Get of Chopped Tomatoes.
33. Get of Chopped Onions.
34. Take of Lime Wedges.
35. Use of Green Salsa.

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!.

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