Green Chili Pork Burritos Recipes

GREEN CHILI BURRITOS

Steps:

• In a skillet over medium heat, brown pork in oil; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender. , Combine cornstarch and water until smooth; gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a small saucepan, cook refried beans until heated through; spread evenly on tortillas. Spoon pork mixture down the center of each tortilla. Fold sides and ends over filling and roll up.

GREEN CHILE PORK BURRITOS

Steps:

• 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.

GREEN CHILI PORK BURRITOS

Steps:

• Cover the bottom of your crock pot with water... you don't want much, because the roast will make its own juices. Cut most of the fat off your pork roast. Cut slits all over your roast and put garlic cloves down into each slit. I love garlic so I usually cut a LOT of slits. I usually use at least 8 cloves for this process. Sometimes I press a few cloves of garlic and rub it over the surface of the roast as well. Take your cumin and rub it all over the surface of your roast. Do the same with the crushed red pepper. I like it on the spicy side, so my roast usually ends up pretty red from all the crushed pepper and cumin. I also add salt to give a little extra flavor. I usually cook my roast on medium heat and just let it go most of the afternoon. After the roast has cooked for a few hours, it'll be swimming in juice... go ahead and add in the green chilis now (I don't cook it all day with the chilis because I find the longer you cook the chilis, the milder they become). Also add your pinto beans. I usually shred the pork up with two forks at this point, mix everything together, and let it cook for another half hour. I don't drain the liquid until I'm ready to serve the meal - it helps to keep the pork from drying out. I serve on flour tortillas that have been warmed up on a pan on the stove. Enjoy!

GREEN PORK CHILI

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
• Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
• While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.

GREEN CHILE PORK BURRITOS WITH GREEN, GREEN, GREEN...

Steps:

• For the green chile pork: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, garlic and chiles with a few tablespoons of oil and season with salt and pepper. Roast until slightly charred and soft, about 40 minutes. Transfer the mixture to a food processor, add the lime juice and cilantro and process until smooth. Season with salt and pepper.
• Reduce the heat of the oven to 350 degrees F. Heat a few tablespoons of oil in a large Dutch oven over high heat until the oil begins to shimmer. Season the pork with salt and pepper and cook the meat in batches until golden brown on all sides, transferring to a plate as done. Remove any excess oil, then return the pork to the Dutch oven, add the tomatillo sauce and pork to the Dutch oven and toss to coat.
• Add enough chicken stock to cover the pork, and cook until fork tender, about 1 1/2 hours.
• Allow the pork to cool slightly, then shred with two forks. Heat some of the cooking liquid in a large saute pan, add the shredded pork and cook for a few minutes. Taste, and add honey if desired.
• For the green rice: Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft. Stir in the rice. Add 2 cups of water, season with salt and pepper and bring to a boil. Reduce heat to low, cover and cook until tender, about 18 minutes. Remove from the heat, stir in the cilantro and spinach, cover and let sit for 5 minutes.
• For the guacamole: Combine the avocados, onion, lime juice, jalapeno and cilantro in a bowl. Use a fork to mash to a chunky mix. Season with salt and pepper.
• For the white beans with onion vinaigrette: Combine the beans, onion and garlic in a large saucepan, cover with water and cook until just tender, about 1 hour. Drain and discard the onion and garlic.
• Combine the green onions, vinegar, a splash of water and salt and pepper to taste in a blender and blend until smooth. With the motor running, slowly add the oil to create an emulsified vinaigrette.
• Combine the beans and green onion vinaigrette in bowl.
• To assemble: Spoon some green rice on each tortilla, add some white beans with green onion vinaigrette, some green chile pork and top with guacamole. Garnish with Cotija cheese, queso fresco, hot sauce and cilantro. Fold the edges of each tortilla into the center and roll them up tightly.

GREEN CHILE BEEF BURRITOS

Steps:

• Trim fat from roasts; cut meat into large chunks. Place in a 5- to 6-qt. slow cooker. Top with the chiles, onion, jalapenos, garlic, chili powder, cumin and, if desired, seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred with 2 forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. , Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese as desired. Fold in ends and sides of tortilla.

SLOW-COOKER GREEN CHILE PULLED PORK BURRITOS

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix chile pepper powder, oil and salt. Rub mixture over pork; place in slow cooker. Sprinkle with poblano chile. Pour salsa over top.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove pork from slow cooker to cutting board. Shred pork, using 2 forks. Return pork to slow cooker; mix well.
• Using slotted spoon, spoon about 1/2 cup pork mixture onto each warm tortilla; top with about 1 tablespoon each guacamole and sour cream. Fold 1 side of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

GREEN CHILE BURRITOS

Steps:

• Simmer pork in broth until tender and thoroughly cooked.
• Add chiles and canned tomatoes.
• Simmer 15 to 20 minutes longer.
• Spread each tortilla with refried beans.
• Using a slotted spoon, put some pork mixture on each tortilla, reserving liquid to serve as sauce.
• Roll each tortilla and place in a shallow baking dish.
• Bake uncovered at 350 degrees for 15 minutes or until hot.
• Thicken sauce with a little flour and spoon over burritos.
• Serve topped with grated cheese, shredded lettuce and chopped tomato.

NEW MEXICO GREEN CHILE BREAKFAST BURRITOS

Steps:

• Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
• Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
• Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
• Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.
• Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
• Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.
• Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.

SLOW COOKER PORK GREEN CHILI

Steps:

• Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.
• Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat in to coat completely.
• Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in the hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
• Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
• Combine tomatillos, 1/2 the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
• Cover and cook on Low for 8 hours.
• Remove pork from slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper.
• Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.