Pork Chili Verde Burritos
Learn how to make a mouthwatering Pork Chili Verde, a delightful Mexican dish with tender pork and flavorful green chili sauce. Follow our step-by-step recipe to recreate this delicious meal at home.
Ingredients
2 pounds boneless pork shoulder, cut into 1-inch cubes
1 pound fresh tomatillos, husked and washed
2 jalapeño peppers (adjust to your spice preference)
1 onion, roughly chopped
4 cloves garlic, minced
1 cup fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 cup chicken or vegetable broth
Salt and black pepper to taste and vegetable oil
Garnishes of choice
Instructions
1
Roast the Peppers and Tomatillos: Place the jalapeño peppers, and tomatillos on a baking sheet.
2
Broil in the oven on high, turning occasionally, until the skins blister and char, about 10-15 minutes.
3
Remove from the oven, place the peppers in a zip-top bag, and seal. Allow them to steam for 10 minutes to make it easier to remove the skins.
4
Peel and seed the roasted peppers and chop them.
5
Prepare the Green Chili Sauce:In a blender or food processor, combine the roasted peppers, tomatillos, chopped onion, minced garlic, cilantro leaves, ground cumin, ground coriander, dried oregano, and chicken or vegetable broth.
6
Blend until smooth. If the sauce is too thick, you can add a bit more broth to reach your desired consistency.
7
Season with salt and black pepper to taste.
8
Cook the Pork: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
9
Season the cubed pork with salt and black pepper.
10
Brown the pork in the hot oil, working in batches if necessary, until it's nicely browned on all sides. This will take about 6-8 minutes per batch.
11
Remove the browned pork and set it aside.
12
Simmer the Chili Verde: In the same pot, add the green chili sauce and bring it to a simmer.
13
Return the browned pork to the pot and stir to combine.
14
Reduce the heat to low, cover the pot, and let the chili simmer for 1.5 to 2 hours or until the pork is tender and the flavors meld together. Stir occasionally.
15
Serve: Ladle the pork chili verde into your tortillas.
16
Roll the tortilla up with beans and Mexican rice. Garnish with salsa, chopped cilantro, lime wedges, sliced radishes, and sliced avocado. You can also add a dollop of sour cream or Mexican crema if desired.
