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Green Chile Pork Burritos

  • Author: One Lovely Life, adapted from Savory Seasonings


  • 2 1/23lb pork loin or sirloin roast, cut into 4 equal-sized pieces
  • 6 Tbsp flour
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 45 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
  • 23 jalapenos, seeded and diced
  • 1/2 bunch cilantro
  • juice of 2 limes
  • To serve: tortillas, cheese, beans, rice, etc. (optional)


  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 1/4c 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 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.
  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 (3/4-1 1/2c) 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.