Award-winning Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew

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Before you jump to Mike's [2 Way] Green Chile Pulled Pork Sandwiches & Stew recipe, you may want to read this short interesting healthy tips about Deciding on Wholesome Fast Food.

Almost every single article about weight loss and getting healthy informs readers to avoid drive through windows like the plague and to perform all of their own cooking. This is really very true. But at times the last thing you want to do is make a whole dinner for yourself and your family. Sometimes almost all you really want is to go to the drive through and get home as quickly as possible. Why shouldn’t you have the ability to do this every so often and not have a bunch of guilt about slipping up on your diet? This is because a lot of the well-known fast food restaurants on the market are trying to “healthy up” their menus. Here is the way to eat healthy when you reach the drive through.

Milk, juice as well as water will be the best options for beverages. Choosing a big softdrink as your beverage contributes hundreds of poor calories to your meal. Usually a single portion of soda is merely eight ounces big. Those eight ounces usually are at least 100 calories and close to ten tablespoons of sugar. Most fast food soft drinks are no less than twenty ounces big. It is most often no less than 30 ounces. Choosing a soda pop as your beverage increases your calorie absorption by thousands and adds way too much sugar to your diet. Milk, fruit juices as well as plain water are more healthy choices.

Logic says that one the simplest way to stay healthy is to sidestep the drive through and never eat fast food. While, in most cases, this is a good strategy, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. At times the thing you need most is just to have someone else do the cooking. When you choose healthful menu items, you do not have to feel bad about visiting the drive through.

We hope you got benefit from reading it, now let’s go back to mike's [2 way] green chile pulled pork sandwiches & stew recipe. You can cook mike's [2 way] green chile pulled pork sandwiches & stew using 26 ingredients and 11 steps. Here is how you achieve it.

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

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

Instructions 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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