Chile Verde Burritos: Spice It Up

Jalisco, Mexico

CV5

If you’ve ever had the pleasure of enjoying chile verde, then you will be able to appreciate the abundant flavors in this Chile Verde Burrito recipe. Chile Verde is commonly found in all types of Mexican Cuisine and this recipe features many of the ingredients found in Chile Verde. Smashed tomatillos, onions, garlic, roasted green chiles and chunks of pork all simmering together on the stove. Producing tender bites of pork in a fabulous flavored thickened sauce. Warmed large flour tortillas are wrapped around helpings of the simmered ingredients, then generous amount of cheese are sprinkled over the top of the rolled burrito and baked to a golden brown perfection. Served with sour cream, avocado slices, olives, green onions, pico de gallo and more cheese. If you are looking for a tasty and easy Mexican meal, give this one a try. Also works well in the slow cooker with a few tweaks. Get cooking!

CV3

Ingredients:

  • 3 1/2 lbs pork loin or boneless pork chops
  • 2 tbsp garlic salt
  • 2 tbsp freshly ground black pepper
  • 1 tbsp kosher salt
  • 2 tbsp vegetable oil
  • 8-10 garlic cloves, minced
  • 1 large white onion, sliced thinly
  • 6 cups water
  • 1/3 cup all purpose flour
  • 1 – 16 oz jar of tomatillo salsa verde
  • 1 – 7 oz can jalapeno salsa
  • 1 tbsp tomato paste
  • 1 tsp chile powder
  • 1 tsp cumin
  • 2 cups roasted green chiles, chopped
  • Flour tortillas
  • Shredded cheddar cheese or cheese of your choice
  • Sour cream, diced onion, pico de gallo, olives, lettuce, and avocado for garnish

CV2

Instructions:

  • Cut the pork into 1/2-inch cubes
  • Season with the garlic salt, black pepper and kosher salt
  • Heat a large dutch oven over medium high heat with half of the vegetable oil
  • Cook half of the pork until browned, stirring occasionally, about 10 mins
  • Then transfer to a large bowl
  • Add the rest of the vegetable oil and cook the remaining pork
  • Add the sliced onions and garlic and cook until softened, about 3-4 mins
  • Add to the bowl with the first batch of pork
  • Add 5 cups of water to the dutch oven, bring to a boil
  • Stir to deglaze all the bits off the bottom of the pan
  • Add the remaining 1 cup water and the flour to a jar fitted with a lid
  • Shake vigorously until combined
  • Add to the dutch oven
  • Cook for 10-15 mins or until the mixture thickens
  • Add the salsa verde, jalapeno salsa, tomato paste, onion, and chiles with the reserved pork and its juices
  • Bring to a boil then reduce to a bubbling simmer and cook for 5-10 mins
  • Or up to 1 hr for flavors to deepen even more
  • To assemble the burritos, lay out the tortillas and fill the lower 1/3 of the tortilla
  • With 1/2 to 3/4 cup pork and sauce, top with cheese and fold
  • Place in a baking dish and repeat with the additional burritos
  • Pour more sauce over the burritos, top with shredded cheese
  • Broil in the oven until the cheese melts golden brown
  • Garnish with sour cream, onion, lettuce and pico de gallo if desired

Serve with Mexican rice or just have a bunch to satisfy your burrito craving!

Enjoy!

CV4

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