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Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, mike's [2 way] green chile pulled pork sandwiches & stew. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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. Great recipe for Mike's Green Chimichangas & Green Chile Sauce.

Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew is something which I have loved my whole life.

To begin 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 that.

The ingredients needed to make Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew:

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

Place seared pork butt into a crock pot and pour green chile mix over the meat. This Green Chile Pulled Pork was such a hit with my family the first time I made it, I made it again the very next week. I've made it a few times since and this is the first time I've managed to get a picture of it to share. Roasted green chiles and plenty of southwestern spices infuse the pork as it simmers in the Crock-Pot.

Steps 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!

Roasted green chiles and plenty of Southwest/Tex-Mexern spices infuse the pork as it simmers in the Crock-Pot. The pork stays amazingly moist and juicy. Eat this pork in sandwiches, on salads and in burrito bowls, in tacos and taquitos or all by itself. Recipe by Mary Younkin, Barefeet in the Kitchen. Place in the sack to steam.

So that’s going to wrap this up with this exceptional food mike's [2 way] green chile pulled pork sandwiches & stew recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!