Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew. 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. For the most part, people have been trained to think that "comfort" foods are not good for the body and should be avoided.

Mike's BBQ Chicken & BBQ Pulled Pork Sandwiches + Sides is one of the most favored of recent trending foods in the world. Ed Hash: Try the Green Chile Pulled Pork Sandwich - Oh, so good!!! Friendly staff and huge portions on the pulled pork sandwich were a big plus. You can have Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew using 26 ingredients and 11 steps. Here is how you cook it.

Ingredients of Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew

You need of ● For The Roast & Broth.
Prepare of Pork Roast [pan seared].
You need of Beef Bones With Marrow [rinsed].
It's of Beef Broth [reserve one can].
It's of Tomatillos [drained - crushed by hand].
Prepare of ROTELL Tomatoes.
You need of Ground Cumin [+ 1 additional reserved tbsp].
Prepare of Mexican Oregeno [crushed].
You need of Granulated Onion.
You need of Minced Garlic.
You need of Green Chile Powder.
It's of Mexican Beer [like Tecate].
It's of Fresh Ground Black Pepper.
You need of Dried Cilantro.
It's of ● For The Vegetables.
It's of LG White Onions [chopped].
You need of LG Celery Stalks [chopped with leaves].
Prepare of LG Bundles Fresh Cilantro [1 cup - to be added last - reserve 1 bundle for garnish].
It's of LG Potatoes [small chop].
It's of Bueno Hatch Green Chilies [hot or mild - reserve 1 bucket].
You need of ● Sides & Garnishments.
You need of Flour Tortillas.
You need of Sharp Cheese.
You need of Queso Fresco.
It's of Cilantro.
You need of Green Salsa.

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

Pan sear your pork roast on all sides in a slight amount of oil..
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..
Complete picture of everything in the ● Roast & Broth section..
At 1.5 hours in, add 1 bucket of your Bueno Green Chilies..
Chilies added. Flip roast at this point as well..
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..
Pull beef bones. Shake out any existing marrow from your bones back into your broth and disgard them..
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..
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..
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..
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!.

Meat fell off the bones, service is great so friendly!! Interesting little BBQ and Bait store. We had a brisket sandwich, slider combo, pulled pork sandwich and BBQ chicken with potato salad, mac & cheese, bbq beans, cornbread, greens, and sweet potatoes. The brisket was dry and not much flavor, the pulled pork was pretty good, the BBQ chicken was very good and the sides were excellent except for the greens.. The service was friendly, and the.