Mike's Authentic New Mexican Green Chile Burritos

This dish will remain authentic if you choose to add 5 lbs shreadded chicken instead of pork. These burritos are eaten by wrapping contents in a tortilla for lunch on the run. Or, more commonly, by tearing off pieces of warm tortillas and scoping up the pork/veggies into it. This dish freezes well for up to a month and a half.

Ingredients

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

Method

  1. Change Heres how bulk of what youll need
  2. Change 5 pound pork loin roast
  3. Change Fresh flour tortillas
  4. Change ° 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 ° Dont 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. Change 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 thats 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 Itll foam up for a second but dont worry – shell settle right down Add additional 1/2 teaspoon Baking Soda if still needed
  8. Change ° Once your pork is falling apart youll know youre 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 youll 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. Change ° 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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