4.4 from 63 votes
Quick and Easy Homemade Chile Verde Burritos
This recipe prepares chile verde pork filling by braising seasoned pork loin chunks with garlic, onions, and a blend of cumin and chili powder. The pork is simmered in a thickened sauce of water, salsa verde, jalapeño salsa, tomato paste, and roasted chiles, producing tender meat infused with layered green chile flavors. The filling is then wrapped in flour tortillas with cheddar cheese, sour cream, onion, lettuce, and avocado for a complete burrito.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
10
-12
Calories:
243 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 10 -12
Amount Per Serving
Calories 243
% 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.