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

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Alright, don’t linger, let’s plan this mike's [2 way] green chile pulled pork sandwiches & stew formula with 26 elements which are undoubtedly easy to receive, and we have to process them at the very least through 11 methods. You should commit a while on this, so the resulting food could be perfect.

Composition Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew:
  1. Provide of ● For The Roast & Broth
  2. Make ready 1 (3 Pound) for Pork Roast [pan seared]
  3. Make ready 1 1/2 Pounds for Beef Bones With Marrow [rinsed]
  4. Get 4 (14 oz) Cans Beef Broth [reserve one can]
  5. Take 1 Can (28 oz) Tomatillos [drained - crushed by hand]
  6. Prepare 1 Can (10 oz) - ROTELL Tomatoes
  7. You need 1 tbsp of Ground Cumin [+ 1 additional reserved tbsp]
  8. You need 1 tsp - Mexican Oregeno [crushed]
  9. Prepare 1 tbsp for Granulated Onion
  10. Make ready 2 tbsp for Minced Garlic
  11. Require 1 tbsp for Green Chile Powder
  12. Get 1 Can - Mexican Beer [like Tecate]
  13. Require 1 tsp Fresh Ground Black Pepper
  14. You need 1 tbsp - Dried Cilantro
  15. Give - ● For The Vegetables
  16. Make ready 2 - LG White Onions [chopped]
  17. Prepare 3 - LG Celery Stalks [chopped with leaves]
  18. Give 2 for LG Bundles Fresh Cilantro [1 cup - to be added last - reserve 1 bundle for garnish]
  19. You need 4 LG Potatoes [small chop]
  20. Take 2 (1 Pound) Buckets Bueno Hatch Green Chilies [hot or mild - reserve 1 bucket]
  21. Get of ● Sides & Garnishments
  22. You need of Flour Tortillas
  23. Get - Sharp Cheese
  24. You need of Queso Fresco
  25. Require Cilantro
  26. Get - Green Salsa
Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew start cooking:
  1. Pan sear your pork roast on all sides in a slight amount of oil.
  2. 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 hasn't 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.
  3. Complete picture of everything in the ● Roast & Broth section.
  4. At 1.5 hours in, add 1 bucket of your Bueno Green Chilies.
  5. Chilies added. Flip roast at this point as well.
  6. 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 shouldn't need it. Flip roast again.
  7. Pull beef bones. Shake out any existing marrow from your bones back into your broth and disgard them.
  8. Check your roast for tenderness with a knife. If it peirces easily, you should be good to go. You'll 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.
  9. Strain your solids from your broth if you're 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.
  10. 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.
  11. 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 that's 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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