Quick and Easy Homemade Chile Verde Burritos
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
10 -12
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Calories
243 kcal
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Course
Main Course
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Cuisine
Mexican
Quick and Easy Homemade Chile Verde Burritos
Description
The Quick and Easy Homemade Chile Verde Burritos recipe starts by seasoning pork loin sirloin cubes with garlic salt, black pepper, kosher salt, cumin, and chili powder. The pork is browned in two batches with vegetable oil, then garlic and sliced onions are cooked until softened and combined with the meat. The pan is deglazed with water, and flour mixed with water is added to thicken the sauce base.
Next, jarred tomatillo salsa verde, jalapeño salsa, tomato paste, onions, and a mix of chopped hatch and mild green chiles are added to the pot with the pork and its juices. The mixture is simmered until the pork is tender and the flavors meld. This method results in a richly flavored, green chile pork filling with a mildly spicy, tangy sauce.
The chile verde pork is served in warmed flour tortillas and topped with shredded cheddar cheese, sour cream, diced onions, lettuce, and avocado, creating a layered burrito with creamy, sharp, and fresh elements balancing the spicy meat. This dish serves as a satisfying, flavorful meal adaptable to various toppings.
Ingredients
- 3 ½ pounds pork loin sirloin or boneless pork chops
- 2 tablespoons garlic salt
- 2 tablespoons black pepper freshly ground
- 1 tablespoon kosher salt
- 2 tablespoons vegetable oil
- 8-10 garlic minced, cloves
- 1 white onion sliced thinly, large
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 6 cups water
- ⅓ cup all-purpose flour
- 1 16- ounce Tomatillo Salsa Verde in jars
- 1 7- ounce jalapeño salsa canned
- 1 tablespoon tomato paste
- 2 cups hatch chiles chopped, or 1 cup Hatch chiles and 1 cup mild green chiles, chopped if you prefer less heat, roasted
- flour tortillas
- cheddar cheese shredded
- sour cream diced onion, for serving
- onion
- lettuce
- avocado
Instructions
- Cut the pork into ½-inch cubes and season with the 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. Cook half of the pork until browned, stirring occasionally, about 10 minutes, then transfer to a large bowl. Add the rest of the vegetable oil and cook the remaining pork. Add the garlic and sliced onions and cook until softened, about 3-4 minutes. Add to the bowl with the first batch of pork. Add 5 cups of water to the Dutch oven, bring to a boil, and stir to deglaze all of the bits off the bottom of the pan. Add the remaining 1 cup water and the flour to a jar fitted with a lid, shake vigorously until combined, and add to the Dutch oven. Cook for 10-15 minutes or until the mixture thickens. Add the salsa verde, jalapeño salsa, tomato paste, onion, and chiles with the reserved pork and its juices. Bring to a boil then reduce to a bubbling simmer and cook for 5-10 minutes and up to 1 hour for flavors to deepen even more.
- To assemble the burritos, lay out the tortillas and fill the lower ⅓ of the tortilla with ½ to ¾ cup pork and sauce, top with cheese and fold. Place in a baking dish and repeat with the additional burritos. Pour more sauce over the burritos, top with shredded cheese and broil in the oven or toaster oven until the cheese melts. Garnish with sour cream, onion, lettuce and tomatoes if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10-12
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 38g | 76% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 2693mg | 112% |
| Potassium | 912mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 614IU | 12% |
| Vitamin C | 28mg | 31% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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