Ultimate Making Recipe Mikes Green Chile Pork Stew Savory Delicious

Fast cooking ultimate Mike's Green Chile Pork Stew easy, tasty, practical.

17 ingredients, 11 steps, cooking Mike's Green Chile Pork Stew

Good Afternoon mother, now you can prepare recipe Mike's Green Chile Pork Stew with 17 ingredients and 11 steps. Below this is how to prepare, please carefully carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 17 ingredients and 11 stages of easy cooking Mike's Green Chile Pork Stew.

Ingredients all Mike's Green Chile Pork Stew

1. It’s 2 (1 pound) Buckets : Bueno Green Chilies [reserve 1].
2. Prepare 1 Can (1 Pound) : Tomatillos [drained - hand crushed].
3. It’s 1 Pound : 80/20 Hamburger Meat [optional].
4. It’s 1 Pound : Pork Meat [1" chunks].
5. You need 3 tbsp : Ground Cumin [reserve 1 tbsp].
6. You need 1 tsp : Mexican Oregano.
7. Prepare 5 Cans (14 oz) : Beef Stock.
8. It’s 1 Cup : Celery [diced - with leaves].
9. It’s 2 : LG White Onions [rough chopped].
10. Prepare 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. It’s 1 tbsp : Granulated Garlic Powder.
14. It’s 1 tbsp : Granulated Onion Powder [added last].
15. You need 1 tbsp : Green Chile Powder [added last].
16. It’s to taste : Sea Salt And Freshly Ground Black Pepper.
17. You need 1 Package : Fresh Flour Tortillas.

If all composition Mike's Green Chile Pork Stew it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Step by Step Cooking 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.

1. Serve stew hot with warmed flour tortillas and chilled Cilantro. No other condiments required. Enjoy!
   
2. 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.

1. Serve on beds of cabbage and garnish with fresh Cilantro and Parsley. That's it! Easy peasey!

Enjoy!

1. Finish and Enjoy.

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