green chile pork burritos

by emily on March 22, 2011

in mains--beef & pork,recipes

Green Chile Pork Burritos I One Lovely Life Fruits and vegetables and dairy make me very happy. I could live a VERY satisfactory existence basing my diet on those three things (and, let’s be honest, pasta, bread, and cereals, so four things). However, there’s this boy I’m in love with, and have married, and love, and live with, and love, and cook dinner for. And also love. Did I mention love? Because, really. I love him.

This boy is more than happy to eat whatever I put on the table, but does make a few requests every now and again for something manly. And one of the most recent requests was green chile pork burritos.

Of the very manly variety.

Green Chile Pork Burritos I One Lovely Life

So, what exactly constitutes a manly burrito? Well, he wanted slow-cooked, meltingly tender pork, green chile sauce, freshly cooked tortillas (a perk of living in the desert!), rice, beans, and cheese.

I took on the challenge, and was told between bites that I delivered. Wahoo!

I adapted a recipe from one of my FAVORITE from-scratch blogging friends (whose name is also Emily). Her recipes have never let me down.

I really loved this sauce, especially. It was SO good and really complimented the pork. Although there are quite a few ingredients, I was able to find everything I needed easily. As an added bonus, the recipe makes quite a lot, so we got to freeze some leftovers for when babygirl arrives. It really does make a lot of the salsa. I just freeze it in baggies or containers and can pull it out for tortilla chips, topping enchiladas, or dipping taquitos in later. Delish!

Notes on the recipe: Please protect yourself while working with all the different chiles and peppers. I choose to wear gloves to protect my hands, that way I don’t have to worry about accidentally setting my eyes, mouth, or skin ablaze from having chile oil on my hands. Just save yourself the trouble and cover your hands.

Also, I really do like the texture I get from browning the pork before slow-cooking it. It’s not an essential step, but I like getting the crisp edges. It feels more…authentic, maybe? I just like the texture contrast. Enough talking. Enjoy!

Green Chile Pork Burritos I One Lovely Life

Green Chile Pork Burritos
 
Author:
Ingredients
  • 2½-3lb pork loin or sirloin roast, cut into 4 equal-sized pieces
  • 6 Tbsp flour
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 4-5 Tbsp canola oil
  • 2 onions, diced
  • 8 cloves garlic, minced
  • 2 tsp cumin
  • 1 Tbsp oregano
  • ⅛ tsp cinnamon
  • 2lb tomatillos, husks removed and cut into quarters
  • 3c chicken broth
  • 3 anaheim chiles, seeded and roughly diced
  • 3 poblano chiles, seeded and roughly diced
  • 1 yellow or orange bell pepper, diced
  • 2-3 jalapenos, seeded and diced
  • ½ bunch cilantro
  • juice of 2 limes
  • To serve: tortillas, cheese, beans, rice, etc. (optional)
Instructions
  1. On a shallow plate, combine flour, salt, and pepper. Dredge each piece of the pork with the flour mixture and coat well. Discard any excess flour mixture.
  2. Heat 4 Tbsp canola oil over medium-high in a large Dutch oven or braising pan. Add the pork and brown well on all sides. Remove pork and set aside.
  3. Drain all but about 1 Tbsp of the oil from the pot and reduce heat to medium. Add onions to the pot, and cook until onion is translucent, adding a bit more oil if necessary. Add garlic, cumin, oregano, and cinnamon and cook 1 minute longer. Add about ¼c of the broth and stir to scrape up any browned bits that have stuck to the bottom of the pot.
  4. Return browned pork to pot. Add tomatillos and the remaining 2¾c chicken broth. Cover the pot and bring the mixture up to a boil. Reduce heat to medium-low and simmer 2 hours.
  5. After 2 hours, add anaheim chiles, poblano chiles, bell pepper, and one jalapeno to the pot and continue simmering for 1 hour more. Taste sauce and add additional salt and pepper as desired.
  6. Remove pork from the sauce and shred, discarding any fatty bits. Working in batches, puree the sauce and transfer to a large bowl, adding cilantro, lime juice and the remaining 1-2 jalapenos to one of the batches (depending on how spicy you’d like it). After all the batches have been pureed, stir well to combine. (I ended up with almost 3 quarts of salsa)
  7. Toss some (3/4-1½c) of the salsa with the shredded pork.
  8. To make burritos, fill tortillas with pork, beans, rice, and cheese as desired, then top burritos with salsa.

{ 6 comments… read them below or add one }

Pam Lynn March 22, 2011 at 6:35 am

This looks AMAZING! Can’t wait to try it.

We just had left overs last night from your Peppered Beef and Snow Peas recipe. It was a fun and different recipe for me to try out, and made me feel sort of exotic and adventurous, which is hard for me to be since I tragically do NOT have much of an adventurous cooking spirit. I may need to get me one of those…

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Kristin April 29, 2011 at 4:26 pm

If I use beef for this instead of pork, would you sub beef broth for the chicken broth? Or keep it as is? Thanks!

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emily April 29, 2011 at 5:48 pm

I’d probably stick with chicken broth. If you go with beef broth, let me know how it turns out!

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Kristin May 14, 2011 at 5:47 pm

Hi Emily! Would you mind sharing how you prepared the beans that are on the plate with the green chile burritos? Also, are those the beans you included in the burrito filling? Thanks!

Reply

emily May 14, 2011 at 7:13 pm

Kristin–they’re actually just canned black beans. Sometimes I’ll mix in a little salsa or cilantro, but I just use plain ol’ canned black beans for the most part inside the burritos and on the side.

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Stephanie September 28, 2012 at 2:30 pm

I just tried these today after finding the link on Pinterest. SOOO yummy! NOBODY had any fresh tomatillos near me though so I used half green tomatoes and half canned tomatillos (didn’t cook the canned tomatillos just added them in with the cilantro and lime juice). This is going on our list of favorites!!!

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