Here's the bulk of what you'll need.
Fresh pork loin roast.
Fresh flour tortillas.
Brown your ground beef and pork with a splash of olive oil. Drain meat in a colander. Return meat to pot.
Add 1 bucket green chilies, onions, celery, 6 garlic cloves, 1 tsp Mexican Oregano, 1 tbsp Cumin and 1 can beef stock to your pot. Cover and allow her to simmer until onions and celery are translucent. About 5 minutes. Stir occasionally.
Add 4 cans beef stock to mixture. Cover and simmer for 15 minutes. Stir occasionally.
Add potatoes and simmer for 10 minutes or, until potatoes are soft.
This is an important step: You're now steeping.
Pour your other bucket of green chilies in along with your fresh chopped Cilantro, 1 tablespoon Cumin, 1 tablespoon Granulated Garlic, 1 tablespoon Granulated Onion and 1 tablespoon Green Chilie Powder. Mix well, cover and simmer 5 minutes longer.
Serve stew hot with warmed flour tortillas and chilled Cilantro. No other condiments required. Enjoy!
Know that any leftover stew makes for great taquitos!
With your stew fully heated:
Use a slotted spoon to drain any fluids and place your meat and potato solids in warmed flour tortillas. Roll tortillas up tightly and pin with toothpicks. Fry in vegetable oil until tortillas are browned and crispy. Serve with salsa, sour cream and guacamole sides.
Serve on beds of cabbage and garnish with fresh Cilantro and Parsley. That's it! Easy peasey!
Enjoy!
