Chile Verde Burritos
Ingredients
The filling
-
1½
pounds
pork loin sirloin or boneless pork chops
-
2
tablespoons
garlic salt
-
2
tablespoons
freshly ground black pepper
-
1
tablespoon
kosher salt
-
2
tablespoons
vegetable oil
-
8-10
cloves
garlic, minced
-
1
large
white onion, sliced thinly
-
1
teaspoon
cumin
-
1
teaspoon
chili powder
-
2
cups
roasted Hatch chiles, chopped
-
1
cup
Hatch chiles and 1 cup mild green chiles, chopped (optional)
The sauce
-
1
16-ounce jar
tomatillo salsa verde
-
1
7-ounce can
jalapeño salsa
-
1
tablespoon
tomato paste
-
6
cups
water
-
⅓
cup
all-purpose flour
The assembly
-
10-12
pieces
flour tortillas
-
to taste
shredded cheddar cheese
-
to serve
sour cream, diced onion, lettuce, and avocado
Instructions
- Cut the pork into ½-inch cubes and season with garlic salt, black pepper, kosher salt, cumin, and chili powder.
- Heat a large Dutch oven over medium-high heat with half of the vegetable oil and cook half of the pork until browned, about 10 minutes.
- Transfer the browned pork to a bowl and repeat with the remaining pork.
- Add garlic and sliced onions to the pot and cook until softened, about 3-4 minutes.
- Add 5 cups of water to the pot, bring to a boil, and deglaze the pan.
- Mix the remaining 1 cup of water with flour in a jar and add to the pot, cooking until thickened for 10-15 minutes.
- Add salsa verde, jalapeño salsa, tomato paste, onion, and chiles to the pot with the reserved pork and its juices.
- Bring to a boil, then reduce to a simmer for 5-10 minutes or longer for deeper flavors.
- Assemble the burritos by filling tortillas with pork and sauce, topping with cheese, and folding them.
- Place the burritos in a baking dish, pour sauce over, top with cheese, and broil until melted.
- Garnish with sour cream, onion, lettuce, and tomatoes as desired.
Nutrition Facts (estimated)
Servings
10-12
Calories
243
Total fat
4g
Total carbohydrates
12g
Total protein
38g
Sodium
2693mg
Cholesterol
98mg
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