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

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew using 26 ingredients and 11 steps. Here is how you cook it.

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 cream with them at this point. Yup. We're all that addicted. Even the kiddos.

Anyway, my 7 to 8 year old students absolutely adore Spicy Southern BBQ Pulled Pork as well as Green Chile Stew. With that, I charged them today with creating a Mexican Green Chile Pulled Pork dish all by themselves. Well, they couldn't decide if they wanted sandwiches or stew so together, they compromised. Both dishes were made from the same green chile batch.

This is such an easy recipe, know my students all ate hot dogs and hamburgers and, played endless Marco Polo in the pool while their pork roast slowly simmered away. Taking breaks only to layer their scrumptious dishes. So darned cute! ♡

You do have the option of serving this dish wet or dry. Depending upon the amount of broth you add to it. If serving on the wet side - like a stew - use flour tortillas to dip in it. Dry, on the other hand, works with just about anything.

Put this [dry] deliciously spicy, flavorful meat in flour or corn tortillas, on tacos, tortas, tostadas, in rolled deep fried taquitos, burritos, sopes, with tortilla chips, enchiladas, chimichangas or even on buns. This really is one heck of a versatile recipe!

Created, documented and photographed solely by my imaginative, brilliant, adventurous, adorable, tiny little students! I swear - KIDS ROCK!

Ingredients and spices that need to be Take to make Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew:

1. ● For The Roast & Broth
2. 1 (3 Pound) Pork Roast [pan seared]
3. 1 1/2 Pounds Beef Bones With Marrow [rinsed]
4. 4 (14 oz) Cans Beef Broth [reserve one can]
5. 1 Can (28 oz) Tomatillos [drained - crushed by hand]
6. 1 Can (10 oz) ROTELL Tomatoes
7. 1 tbsp Ground Cumin [+ 1 additional reserved tbsp]
8. 1 tsp Mexican Oregeno [crushed]
9. 1 tbsp Granulated Onion
10. 2 tbsp Minced Garlic
11. 1 tbsp Green Chile Powder
12. 1 Can Mexican Beer [like Tecate]
13. 1 tsp Fresh Ground Black Pepper
14. 1 tbsp Dried Cilantro
15. ● For The Vegetables
16. 2 LG White Onions [chopped]
17. 3 LG Celery Stalks [chopped with leaves]
18. 2 LG Bundles Fresh Cilantro [1 cup - to be added last - reserve 1 bundle for garnish]
19. 4 LG Potatoes [small chop]
20. 2 (1 Pound) Buckets Bueno Hatch Green Chilies [hot or mild - reserve 1 bucket]
21. ● Sides & Garnishments
22. Flour Tortillas
23. Sharp Cheese
24. Queso Fresco
25. Cilantro
26. Green Salsa

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

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!1){for(document.write(judulbacajuga),document.write("
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