Recipe of Ultimate 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. Make ready ● For The Roast & Broth
2. Make ready 1 (3 Pound) Pork Roast [pan seared]
3. Prepare 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. Take 1 tbsp Ground Cumin [+ 1 additional reserved tbsp]
8. Make ready 1 tsp Mexican Oregeno [crushed]
9. Make ready 1 tbsp Granulated Onion
10. Take 2 tbsp Minced Garlic
11. Take 1 tbsp Green Chile Powder
12. Make ready 1 Can Mexican Beer [like Tecate]
13. Prepare 1 tsp Fresh Ground Black Pepper
14. Prepare 1 tbsp Dried Cilantro
15. Prepare ● For The Vegetables
16. Get 2 LG White Onions [chopped]
17. Make ready 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. Make ready ● Sides & Garnishments
22. Get Flour Tortillas
23. Take Sharp Cheese
24. Make ready Queso Fresco
25. Take Cilantro
26. Make ready Green Salsa

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!

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