Easiest Way to Make Juicy Mike's Authentic New Mexican Green Chile Burritos

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We hope you got benefit from reading it, now let's go back to mike's authentic new mexican green chile burritos recipe. You can cook mike's authentic new mexican green chile burritos using 28 ingredients and 10 steps. Here is how you do that.

The ingredients needed to cook Mike's Authentic New Mexican Green Chile Burritos:

1. Take of Meats.
2. Get of Boneless Pork Shoulder [trim 98% of fat].
3. Take of Flour Coating.
4. You need of AP Flour.
5. Take of Each: Garlic Powder-Onion Powder-Season Salt-Salt-Dried Cilantro-Black Pepper-Cumin & Italian Seasoning.
6. You need of Green Chilie Powder [if you can find it - usually only found online].
7. Take of Green Chile Burrito Simmer.
8. You need of 12 oz Buckets Hatch Green Chili [hot or mild-reserve 1/2].
9. Use of [use up to 2 boxes] Chicken Stock [reserve 1/2].
10. Get of [use up to 2 cans] Light Or Mexican Beer [reserve 1/2].
11. Use of Rotell Tomatoes With Green Chiles.
12. You need of White Onions [large chop].
13. Prepare of Celery Stalks [with leaves].
14. Take of Jalapeños [optional-rough chop].
15. Take of Garlic Bulbs [fine chop].
16. Prepare of Bunches Fresh Cilantro [reserve 1/2].
17. Use of 12 oz Green Tomatillos.
18. You need of Anaheim Chilis [optional].
19. Provide of Mexican Oregano.
20. You need of Bay Leaves.
21. Provide of Each: Granulated Garlic & Onion Powder-Salt-Red Pepper Flakes.
22. Provide of Cumin.
23. Prepare of Primary Starches.
24. Prepare of White Potatoes [peeled or unpeeled].
25. Take of Breads.
26. Provide of Package 12" Flour Tortillas [regular or fluffy].
27. Provide of Acid Reducer.
28. Provide of Baking Soda.

Instructions to make Mike's Authentic New Mexican Green Chile Burritos:

1. Here's how bulk of what you'll need..
2. 5 pound pork loin roast..
3. Fresh flour tortillas..
4. ° Cut 5 lbs pork shoulder into 1+" cubes and toss well in your seasoned flour. ° Brown pork well in an oversized skillet with a minimal amount of oil. About 1/3 cup or, as little as possible. ° Don't be afraid of any additional flour [not attached to your pork cubes] ending up in your skillet. It will serve you well as a thickener. ° Reserve your leftover seasoned flour just in case you need it later for additional thickening..
5. After pork is sufficiently browned, add 1 beer, 1/2 to 3/4 box chicken broth, 1 bucket Hatch Green Chilies, 1/4 of all your vegetables, [except potatoes] herbs and spices to your simmer. Simmer for 45 minutes - adding additional broth as needed. This is a layered dish..
6. Add your remaining vegetables [except potatoes or anything that's listed as, "reserves"] and simmer for up to 2 hours adding broth and beer as needed. Simmer until your pork is easy to chew when you taste test it..
7. Authors Note: If your dish tastes a bit acidic due to the chilies, tomatillos and Rotel tomatoes - add a 1/2 teaspoon of Baking Soda while your dish is on a steady simmer. It'll foam up for a second but don't worry - she'll settle right down. Add additional 1/2 teaspoon Baking Soda if still needed..
8. ° Once your pork is falling apart, you'll know you're ready for these last few steps. ° After approximately 2+ hours of simmering, add 4 diced potatoes and additional broth/beer if needed. Only add just enough additional fluids you'll need to boil potatoes. ° Simmer your mixture for 20 to 30 minutes - 1/2 covered to steam your potatoes and then, 1/2 uncovered to thicken until your spuds are fully softened. ° To thicken your dish even further, lightly sprinkle your leftover flour over the top and sti.
9. In the last 5 minutes of cooking your potatoes, add your remaining reserved halves. 1 bucket Hatch Chilies and fresh cilantro..
10. ° If you thin this recipe out with some additional stock and/or beer, it could easily be served as a thinner stew. ° Fluffy flour tortillas work best with a thinner broth - regular tortillas for thick. ° Garnish with fresh or dried cilantro or parsley and Mexican 3 Cheese to tame the heat for your guests. I assure you, no other condiments are needed!.

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