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.
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!Print