Recipe: Appetizing Mike&#39;s [2 Way] Green Chile Pulled Pork Sandwiches &amp; Stew

Harriett Brady

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Recipe: Appetizing Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew Delicious, fresh and tasty.

Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew. Here in New Mexico, we put spicy Hatch Green Chilies in literally almost everything we eat and, usually wrap them up in warm, fresh flour tortillas. Hell, I'm surprised we haven't invented green chile pancakes or ice. Great recipe for Mike's Green Chimichangas & Green Chile Sauce.

In a small bowl, mix cider, green chilies, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork.

Return to slow cooker; heat through.

We bribed Ronny for the secret, everyone has a price, but ours is a meal.

You can have Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew using 26 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew

Prepare of ● For The Roast & Broth.
You need 1 (3 Pound) of Pork Roast [pan seared].
It’s 1 1/2 Pounds of Beef Bones With Marrow [rinsed].
It’s 4 (14 oz) Cans of Beef Broth [reserve one can].
It’s 1 Can (28 oz) of Tomatillos [drained - crushed by hand].
It’s 1 Can (10 oz) of ROTELL Tomatoes.
It’s 1 tbsp of Ground Cumin [+ 1 additional reserved tbsp].
You need 1 tsp of Mexican Oregeno [crushed].
You need 1 tbsp of Granulated Onion.
Prepare 2 tbsp of Minced Garlic.
It’s 1 tbsp of Green Chile Powder.
It’s 1 Can of Mexican Beer [like Tecate].
It’s 1 tsp of Fresh Ground Black Pepper.
It’s 1 tbsp of Dried Cilantro.
It’s of ● For The Vegetables.
Prepare 2 of LG White Onions [chopped].
You need 3 of LG Celery Stalks [chopped with leaves].
It’s 2 of LG Bundles Fresh Cilantro [1 cup - to be added last - reserve 1 bundle for garnish].
Prepare 4 of LG Potatoes [small chop].
It’s 2 (1 Pound) Buckets of Bueno Hatch Green Chilies [hot or mild - reserve 1 bucket].
Prepare of ● Sides & Garnishments.
You need of Flour Tortillas.
It’s of Sharp Cheese.
It’s of Queso Fresco.
You need of Cilantro.
It’s of Green Salsa.

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Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew instructions

Pan sear your pork roast on all sides in a slight amount of oil..
Add everything in the ● Roast & Broth section [except for 1 can of beef broth] together. Bring to a simmer and boil for up to 4 hours covered with a tight fitting lid. Check roast intermittently to make sure your broth hasnt dissipated. If it has, add your reserved can of beef broth if needed. But, you shouldn't need it unless you want your leftover broth for sometime later in the week..
Complete picture of everything in the ● Roast & Broth section..
At 1.5 hours in, add 1 bucket of your Bueno Green Chilies..
Chilies added. Flip roast at this point as well..
Chop all of your vegetables [except for your cilantro] and add to your pot at 3 hours in. Add additional water if need be but again, you shouldnt need it. Flip roast again..
Pull beef bones. Shake out any existing marrow from your bones back into your broth and disgard them..
Check your roast for tenderness with a knife. If it peirces easily, you should be good to go. Youll want to be able to fork shread your meat with complete ease. If you can't, simmer her a little longer. Tenderness will all depend upon the quality of pork roast you've purchased. If good to go, fork shread meat..
Strain your solids from your broth if youre wanting a dry pulled pork but reserve broth. You may need it. Leave stew be if you're wanting it wet but add your other bucket of green chiles and 1 tbsp Cumin either way. Since the kids wanted both, the wet version was simply spoon strained to convert into dry for sandwiches..
If choosing totally dry, add your drained solids and pulled pork and return to pot. Add your other bucket of Bueno Green Chilies, mix and add your reserved 1 tbsp Cumin and 1 cup broth. Reheat for 10 minutes. At 9 minutes in, add your 1 cup fresh Cilantro and mix. Do the same with your Cilantro on wet..
Picture of wet green chile and tortillas below. At your finale, taste test and see if you would like additional minced garlic, salt, granulated onion powder or Cumin. I swear thats the secret to this dish. At least that's what the 104 year old Mexican woman Letica taught me many years ago. "Taste. Add more and let her steep for an hour." Anyway, enjoy your little taste of Mexico and New Mexico! Feel free to go heavy on the Cumin! It really does make the dish!.

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