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

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mike's green chile pork stew. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Mike's Green Chile Pork Stew is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Mike's Green Chile Pork Stew is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have mike's green chile pork stew using 17 ingredients and 11 steps. Here is how you can achieve 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. Get 1 Pound 80/20 Hamburger Meat [optional]
  4. Prepare 1 Pound Pork Meat [1" chunks]
  5. Get 3 tbsp Ground Cumin [reserve 1 tbsp]
  6. Prepare 1 tsp Mexican Oregano
  7. Take 5 Cans (14 oz) Beef Stock
  8. Prepare 1 Cup Celery [diced - with leaves]
  9. Prepare 2 LG White Onions [rough chopped]
  10. Get 6 Garlic Cloves [smashed - fine minced]
  11. Prepare 4 Medium Potatoes [small chop]
  12. Prepare 1 Bunch Fresh Cilantro [stems and leaves - added last - + reserves for garnish]
  13. Make ready 1 tbsp Granulated Garlic Powder
  14. Take 1 tbsp Granulated Onion Powder [added last]
  15. Take 1 tbsp Green Chile Powder [added last]
  16. Prepare to taste Sea Salt And Freshly Ground Black Pepper
  17. Make ready 1 Package Fresh Flour Tortillas
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.
  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!

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