Mike's Green Chile Pork Stew
Mike's Green Chile Pork Stew

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, mike's green chile pork stew. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Great recipe for Mike's Green Chile Pork Stew. This spicy, absolutely delicious Mexican stew is meant to be eaten by tearing off small pieces of warmed flour tortillas and placing the stew within them. This stew also makes great fried taquitos!

Mike's Green Chile Pork Stew is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Mike's Green Chile Pork Stew is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have mike's green chile pork stew using 17 ingredients and 11 steps. Here is how you cook that.

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

Green Chile Stew with Pork Green Chile Stew with Pork. Featured in: Pork And Green Chili Stew. Adapted from the Pepper Pot, Hatch, N. There's nothing I love more than having a mammoth-sized batch of soup on the stove, whether it's going to serve a room full of people or supply me with a stockpile of meals.

Steps 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.

  1. Serve stew hot with warmed flour tortillas and chilled Cilantro. No other condiments required. Enjoy!
  2. 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.

  1. 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. It's spicy, savory, and hearty, and just when you think it can't get any better. So, to make this green chile stew, start by chopping a medium onion. If you have whole roasted green chiles, make sure the peels are removed and chop it. If you have pre-chopped green chile, you're all set!

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