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The ingredients needed to prepare Mike's New Mexican Pork Stew:
- Take ● For The First Phase
- Provide Fresh Pork Shoulder Roast
- Take Boxes Beef Or Chicken Broth [reserve 1]
- You need Hatch Green Chilies [four 4 oz cans]
- Provide Mexican Beer [i used dos equis]
- Take Can Rotell
- Get Ground Cumin
- Prepare ● For The Second Phase
- You need Bucket Hatch Green Chilie
- Prepare LG White Onion [1/2" chop]
- Prepare LG Potatoes 1/2" chop]
- Use LG Jalapeño [1/4" chop]
- Take Fresh Cilantro
- Get Minced Garlic
- Take Mexican Oregano
- You need Lime Juice
- Provide LG Bay Leaf
- Provide Esposito Herbs
- You need Green Chili Powder [optional - order online]
- Use ● For The Sides
- You need Flour Tortillas
- Prepare Corn Tortillas
- Use Tortilla Chips
- Get Lime Wedges
- Provide Fresh Cilantro
- You need Tortilla Chips
- Prepare Mexican Beer
- Get Mexican 3 Cheese
Instructions to make Mike's New Mexican Pork Stew:
- Place everything in the Phase One section in a large thick bottom pot.
- Simmer on medium covered for 3 hours.
- Roast pictured after 3 hours of simmering. Pull roast from broth and set to the side. Trim any fat. By this time your broth should be a fraction of what it was.
- 1/2" chop all vegetables in the Phase Two section and add to a covered pot. Simmer for 15 minutes. Add additional water if needed to simmer veggies but only what you'll need. This should be a thick stew at its finish.
- 1 Pound bucket Bueno Hatch Green Chilie pictured.
- Chop your roast into 1"+ cubes and add to pot at 15 minutes in. Stir regularly.
- Simmer pot 15 additional minutes covered. Stir regularly.
- Uncover pot and simmer until most all fluids have dissipated. Stir regularly.
- Since seasonings can lose flavor with long simmer times - taste test at the finish and add what you'd like. I'll always add additional Cumin, Green Chili Powder and garlic. Lastly, add fresh Cilantro and mix.
- Serve with an ice cold Mexican beer. Enjoy!
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