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.

Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar. If your roast is tied up. In a small bowl, mix cider, green chilies, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. You can cook 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.
You need of Pork Roast [pan seared].
It's of Beef Bones With Marrow [rinsed].
Prepare of Beef Broth [reserve one can].
It's of Tomatillos [drained - crushed by hand].
It's of ROTELL Tomatoes.
It's of Ground Cumin [+ 1 additional reserved tbsp].
It's of Mexican Oregeno [crushed].
You need of Granulated Onion.
You need of Minced Garlic.
It's of Green Chile Powder.
You need of Mexican Beer [like Tecate].
You need of Fresh Ground Black Pepper.
Prepare 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].
It's of LG Bundles Fresh Cilantro [1 cup - to be added last - reserve 1 bundle for garnish].
It's of LG Potatoes [small chop].
Prepare of Bueno Hatch Green Chilies [hot or mild - reserve 1 bucket].
It's of ● Sides & Garnishments.
You need of Flour Tortillas.
Prepare of Sharp Cheese.
It's of Queso Fresco.
It's of Cilantro.
You need of Green Salsa.

Return to slow cooker; heat through. Using tongs, serve pork in tortillas with toppings as desired. Great recipe for pulled pork, however I like a mustard sauce for my pulled pork sandwiches. Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl.

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!.

Rub the mixture all over the pork shoulder. A quick Google search for "pulled pork" pulls up image after image of sandwiches, maybe beside beds of coleslaw. But where are all the sides? We repeat: Where are all the sides? View Our Menu and discover the sub above experience.