Sonora Style Green Chile 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 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 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.

SONORA-STYLE GREEN CHILE PORK BURRITOS

Steps:

• TO MAKE THE RUB: In a small bowl thoroughly mix together the rub ingredients.Coat the roast thoroughly with the rub and lightly brush or spray with olive oil. Allow the roast to stand at room temperature for 20 to 30 minutes before grilling.Grill the roast over Indirect Medium heat until the internal temperature reaches between 185°F and 190°F, 3 to 4 hours.TO MAKE THE BURRITOS: Cut the roast into 3/4 inch chunks and place in a large saucepan with the salsa. Bring to a boil, reduce heat, and simmer for 10 minutes. In another pan, heat the refried beans with the olive oil.Grill the tortillas over Direct Medium heat until warm, 15 to 20 seconds, turning once halfway through grilling time. Spread each tortilla with the refried beans, sprinkle on some cheese, and spoon a generous portion of the pork mixture on top. Top with some of the shredded lettuce and sour cream. Roll the tortillas into burritos and serve immediately.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.