green chile pork burritos
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
Green Chile Pork Burritos
- 2 1/2–3lb 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
- 1/8 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
- 1/2 bunch cilantro
- juice of 2 limes
- To serve: tortillas, cheese, beans, rice, etc. (optional)
- 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.
- 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.
- 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 1/4c of the broth and stir to scrape up any browned bits that have stuck to the bottom of the pot.
- Return browned pork to pot. Add tomatillos and the remaining 2 3/4c chicken broth. Cover the pot and bring the mixture up to a boil. Reduce heat to medium-low and simmer 2 hours.
- 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.
- 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)
- Toss some (3/4-1 1/2c) of the salsa with the shredded pork.
- To make burritos, fill tortillas with pork, beans, rice, and cheese as desired, then top burritos with salsa.
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…
If I use beef for this instead of pork, would you sub beef broth for the chicken broth? Or keep it as is? Thanks!
I’d probably stick with chicken broth. If you go with beef broth, let me know how it turns out!
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!
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.
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!!!
Hello Emily, just finished reading your recipe and I’m intrigued by the combination of ingredients and its preparation. I myself live in Phoenix, Az. and have a tasty green chile burrito recipe made in a crockpot that I’ve received many compliments on. Today I’m going to try your recipe, but slow cooked with the ingredients divided in half because I can’t fit all that into my crock pot. I’m confident that using your recipe, and my love of cooking will turn out to be very delicious
My girlfriend and I love this recipe. I don’t have a slow cooker but I do have a Dutch oven that I love and this is a great way to use it. I can believe how well the pork just falls apart after cooking in this for just a few hours. The fond that develops makes this so savory and delicious.
Oh, that’s fantastic! I’m so glad you enjoy it!
Hi, I made this recipe, I was thinking it was just a green chili pork burrito recipe. But then I realized that the green chili doesn’t have tomatillo. I put a cup of cold water with flour in it to try and thicken it up. I dont know how its gonna turn out. I should’ve just followed your recipe.
Crystal – I hope you get a chance to make it as written sometime! It is really delicious. 🙂
I am looking for an authentic green chili burrito recipe and yours looks like the ingredients that I have been given by master green burrito makers who wont let their recipe go. My concern is all the chilis? it seems like a lot that would make it very spicy? can you recommend a lesser amount of chilis for a mild but tasty burrito?
Cindy – Despite the number of chilis, this is really a quite mild recipe! To decrease the heat of the chiles, you can remove the seeds and ribs (where most of the heat is). 🙂
can you tell me how many servings this recipe makes?
Hi! It depends on how big you fill your burritos, but easily 10 servings!