Recipe of Any-night-of-the-week Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew

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

1. Prepare ● For The Roast & Broth
2. Get 1 (3 Pound) Pork Roast [pan seared]
3. Prepare 1 1/2 Pounds Beef Bones With Marrow [rinsed]
4. Prepare 4 (14 oz) Cans Beef Broth [reserve one can]
5. Get 1 Can (28 oz) Tomatillos [drained - crushed by hand]
6. Get 1 Can (10 oz) ROTELL Tomatoes
7. Take 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. Make ready 1 tbsp Green Chile Powder
12. Take 1 Can Mexican Beer [like Tecate]
13. Get 1 tsp Fresh Ground Black Pepper
14. Prepare 1 tbsp Dried Cilantro
15. Prepare ● For The Vegetables
16. Make ready 2 LG White Onions [chopped]
17. Take 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. Prepare Flour Tortillas
23. Get Sharp Cheese
24. Take Queso Fresco
25. Take Cilantro
26. Take Green Salsa

This slow simmered Pineapple Chile Pulled Pork Sandwich is stuffed on a ciabatta roll layered with The dark red guajillo chile has a slight green tea flavor with berry overtones, is a little smoky and has little heat. Next I added the shredded Pineapple Guajillo Chile Pulled Pork, a little diced pineapple. Using a slow cooker makes these leaner pulled pork sandwiches a breeze. Some easy tricks to making healthier pulled pork sandwiches include using a leaner cut of meat, choosing a lower-calorie barbecue sauce, and serving your sandwiches with smaller buns and a lower-fat coleslaw. mayonnaise, horseradish, green onion, dill weed, plain yogurt.

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!

Using a slow cooker makes these leaner pulled pork sandwiches a breeze. Some easy tricks to making healthier pulled pork sandwiches include using a leaner cut of meat, choosing a lower-calorie barbecue sauce, and serving your sandwiches with smaller buns and a lower-fat coleslaw. mayonnaise, horseradish, green onion, dill weed, plain yogurt. Refined Sugar-Free Cranberry SauceYummly. onion, water, chile, cilantro, garlic, tomatillo. Tlaquepaque SauceMadeleine Cocina. green tomatoes, garlic, chilies, salt, chili. A sandwich that has no story.

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