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Before you jump to Mike's Pork Chili Verde Burritos recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.

A lot of us believe that comfort foods are terrible for us and that we should keep away from them. Sometimes, if the comfort food is a sugary food or some other junk food, this is true. Other times, however, comfort foods can be altogether nutritious and it’s good for you to eat them. A number of foods actually do elevate your mood when you consume them. When you are feeling a little down and are needing an emotional boost, try a few of these.

It’s not difficult to drive away your bad mood when you eat grains. Barley, millet, quinoa, etc are terrific at helping you have a happier mood. These foods can help you feel full for longer as well, which can help your mood too. Feeling famished can truly bring you down! The reason these grains help your mood so much is that they are not hard for your body to digest. These foods are easier to digest than others which helps kick start a rise in your glucose levels which in turn takes your mood to a happier place.

Now you can see that junk food isn’t necessarily what you should eat when you want to help your moods get better. Test out these hints instead!

We hope you got insight from reading it, now let’s go back to mike's pork chili verde burritos recipe. You can have mike's pork chili verde burritos using 35 ingredients and 20 steps. Here is how you do that.

The ingredients needed to cook Mike's Pork Chili Verde Burritos:

1. Take ● For The Meat
2. Prepare 5 Pounds Pork Shoulder [1"x1" cubes]
3. Take ● For The Pork Marinade
4. Use 4 tbsp Ground Cumin
5. Get 1 tbsp Mexican Oregano
6. You need 2 tbsp Dried Hatch Green Chili
7. Use 1 tbsp Fresh Ground Black Pepper
8. Prepare 1 tbsp Granulated Garlic Powder
9. Take 1 tbsp Granulated Onion Powder
10. Provide 1 Tecate Mexican Lager [+ reserves]
11. You need 2 tbsp Sea Salt [or to taste]
12. Take 1 Gallon Sized Ziplock Bag
13. Get ● For The Fresh & Canned Vegetables
14. Provide 1 (28 oz) Can Tomatillos [hand crushed]
15. Get 6 LG Potatoes [1"x1" cubes]
16. Provide 2 LG Onions [chopped]
17. Get 1 Bunch Cilantro [chopped + reserves]
18. Get 2 LG Stalks Celery [chopped with leaves]
19. Take 1 Green Bell Pepper [de-seeded - chopped]
20. You need 2 (10 oz) Cans ROTELL
21. Use 2 LG Jalapenos [de-seeded - chopped]
22. Use 1 Pound Bucket Hatch Green Chilies [or fresh]
23. Prepare ● For The Fluids
24. You need 1 (32 oz) Box Beef Broth
25. You need as needed Mexican Lager Beer [tecante]
26. Provide ● For The Sides
27. Take as needed Warm Flour Tortillas
28. Get Mexican 3 Cheese
29. Prepare as needed Sour Cream
30. Provide as needed Shredded Cabbage
31. Prepare as needed Shredded Lettuce
32. Use as needed Chopped Tomatoes
33. Take as needed Chopped Onions
34. Prepare as needed Lime Wedges
35. Use as needed Green Salsa

Steps to make Mike's Pork Chili Verde Burritos:

1. 5 pound pork shoulder roast pictured.
2. Pork shoulder cubed into 1"x1" pieces pictured.
3. One of the best Mexican beers to pair with pork pictured above.
4. Add pork cubes and all marinade seasonings to a large Ziploc bag and massage well. Refrigerate for 5 to 6 hours.
5. Chop potatoes into 1"x1" pieces. Cover with cold water until ready to fry with pork.
6. Chop onions and cover with cold water until ready to fry with pork.
7. Canned tomatoes pictured.
8. Chop and mix everything in your vegetable section together.
9. Add marinated pork, a slight amount of oil and 1/4 cup flour to a skillet. Fry until there's a good sear on your pork. About 5 minutes on high.
10. Add 2 bottles beer and allow pork to simmer covered for 1 hour. Add additional beer if needed. Stir regularly.
11. Add drained onions and your vegetable mixture to your skillet. Add 2 cups beef broth and allow to simmer for 25 minutes longer. Stir regularly.
12. Add potatoes [and additional broth or beer if needed] and simmer until potatoes are soft but still fully in tact. About 15 minutes.
13. Add your bucket of Hatch Green Chilies to skillet half way thru your potato boil.
14. Or, peel, de-seed and chop your fresh Hatch Chilies and add to your skillet.
15. Instead of using broth and frozen chilies - I like to purchase my chilies fresh. I peel and de-seed them in warm bath then, fine strain and reserve all fluid. I'll use this fluid as opposed to beef broth.
16. Drained green chili fluid pictured. It does make for a rich delicious broth!
17. Fresh Cilantro pictured.
18. Add your fresh cilantro 5 minutes prior to serving. Mix well. I'll also add additional cumin and green chili powder in the last 5 minutes to steep. Make sure you've simmered off any fluids in this dish. You'll want it thick! ;0)
19. Serve with fresh, warm flour tortillas, fresh chilled chopped onions, tomatoes, cilantro, shredded lettuce, cabbage, limes, cheese and sour cream to the side.
20. Or, go old school and serve this dish only with warm tortillas. Either way, enjoy your authentic, extra spicy taste of New Mexico!

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