Mike's New Mexican Green Chile Burritos

• 5 lb Boneless Pork Shoulder trim 98% of fat
• 2 cup AP Flour
• 1 tbsp Each: Garlic Powder-Onion Powder-Season Salt-Salt-Dried Cilantro-Black Pepper-Cumin & Italian Seasoning
• 1 tbsp Green Chilie Powder if you can find it - usually only found online
• 2 12 oz Buckets Hatch Green Chili hot or mild-reserve 1/2
• 2 box use up to 2 boxes Chicken Stock reserve 1/2
• 2 can use up to 2 cans Light Or Mexican Beer reserve 1/2
• 1 can Rotell Tomatoes With Green Chiles
• 3 large White Onions large chop
• 4 Celery Stalks with leaves
• 6 large Jalapenos optional-rough chop
• 2 large Garlic Bulbs fine chop
• 2 large Bunches Fresh Cilantro reserve 1/2
• 2 can 12 oz Green Tomatillos
• 2 Anaheim Chilis optional
• 1/2 tsp Mexican Oregano
• 2 large Bay Leaves
• 1 tbsp Each: Granulated Garlic & Onion Powder-Salt-Red Pepper Flakes
• 1 1/2 tbsp Cumin
• 4 medium White Potatoes peeled or unpeeled
• 1 large Package 12" Flour Tortillas regular or fluffy
• 1/2 tsp Baking Soda

1. Cut 5 lbs pork shoulder into 1+" cubes and toss well in your seasoned flour.
2. Brown pork well in an oversized skillet with a minimal amount of oil.
3. About 1/3 cup or, as little as possible.
4. Don't be afraid of any additional flour not attached to your pork cubes ending up in your skillet.
5. It will serve you well as a thickener.
6. Reserve your leftover seasoned flour just in case you need it later for additional thickening.
7. After pork is sufficiently browned, add 1 beer, 1/2 to 3/4 box chicken broth, 1 bucket Hatch Green Chilies, 1/4 of all your vegetables, except potatoes herbs and spices to your simmer.
8. Simmer for 45 minutes - adding additional broth as needed.
9. This is a layered dish.
10. Add your remaining vegetables except potatoes or anything that's listed as, "reserves" and simmer for up to 2 hours adding broth and beer as needed.
11. Simmer until your pork is easy to chew when you taste test it.
12. Authors Note: If your dish tastes a bit acidic due to the chilies, tomatillos and Rotel tomatoes - add a 1/2 teaspoon of Baking Soda while your dish is on a steady simmer.
13. It'll foam up for a second but don't worry - she'll settle right down.
14. Add additional 1/2 teaspoon Baking Soda if still needed.
15. Once your pork is falling apart, you'll know you're ready for these last few steps.
16. After approximately 2+ hours of simmering, add 4 diced potatoes and additional broth/beer if needed.
17. Only add just enough additional fluids you'll need to boil potatoes.
18. Simmer your mixture for 20 to 30 minutes - 1/2 covered to steam your potatoes and then, 1/2 uncovered to thicken until your spuds are fully softened.
19. To thicken your dish even further, lightly sprinkle your leftover flour over the top and sti
20. In the last 5 minutes of cooking your potatoes, add your remaining reserved halves.
21. 1 bucket Hatch Chilies and fresh cilantro.
22. If you thin this recipe out with some additional stock and/or beer, it could easily be served as a thinner stew.
23. Fluffy flour tortillas work best with a thinner broth - regular tortillas for thick.
24. Garnish with fresh or dried cilantro or parsley and Mexican 3 Cheese to tame the heat for your guests.
25. I assure you, no other condiments are needed!

flour, garlic, online, chicken, rotell tomatoes, white onions, celery, jalapenos optionalrough, garlic, cilantro, anaheim chilis optional, oregano, bay leaves, garlic, cumin, potatoes, flour tortillas regular, baking soda

Taken from cookpad.com/us/recipes/354322-mikes-new-mexican-green-chile-burritos (may not work)