If you're in a quest for an authentic and satisfying Mexican-cuisine meal, cooking up some chili verde for burritos is the perfect choice. This pork stew, prepared with a special blend of spices, is bound to tantalize your taste buds and warm your heart. With the aroma of roasted green chiles and the savory flavors of Mexican spices filling up the kitchen, this recipe will take you on a culinary journey to the heart of Mexican cooking.
Here are our top 9 tried and tested recipes!
QUICK AND EASY HOMEMADE CHILE VERDE BURRITOS
Boneless pork loins create a fast and easy option for easy chile verde thanks to a store-bought sauce sauced with jalapeño salsa, garlic, and thinly sliced onions.
Provided by Heidi
Categories Main Course
Time 50m
Number Of Ingredients 18
Steps:
- Cut the pork into 1/2-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 1/3 of the tortilla with 1/2 to 3/4 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 Facts : Calories 243 kcal, Carbohydrate 12 g, Protein 38 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 98 mg, Sodium 2693 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHILI VERDE
Steps:
- Preheat oven to 350 degrees F.
- In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.
- Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.
- Meanwhile, place the Anaheim peppers on a sheet pan.
- Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.
- Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.
- Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.
- Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.
- In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.
- Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.
CHILI VERDE
This is a 'brown sauce' that I have had over chimichangas in Mexican restaurants, and is one of my favorites. When I found I could make it at home, it has become a regular. May be served as soup or over chimis. Top with sour cream and shredded cheese. Enjoy.
Provided by SASSYLUCKYL
Categories Meat and Poultry Recipes Pork
Time 8h10m
Yield 12
Number Of Ingredients 8
Steps:
- Pour half of the Worcestershire sauce into the pan of a slow cooker, and half of the garlic pepper. Place the roast in the pan, and sprinkle remaining Worcestershire sauce and garlic pepper over the top. Add the onions, and chilies, and pour in the chicken broth. Cover, and cook on Low for 8 to 10 hours.
- When the roast is tender enough to pull apart with a fork, add the green salsa, and the beans, if desired. Continue cooking until heated through. Serve as soup or over chimichangas.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 22 g, Cholesterol 81.3 mg, Fat 23.3 g, Fiber 4.1 g, Protein 24.8 g, SaturatedFat 8 g, Sodium 764.2 mg, Sugar 3.5 g
AIR FRYER CHILE VERDE BURRITOS
While thinking of a way to use up leftover pulled pork, I remembered a dish I often had growing up in Colorado. While not quite the same, it inspired this recipe which was different and a great way to use it up. Serve with additional salsa verde for dipping if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Combine pulled pork, salsa verde, and cojita cheese in a bowl. Stir until evenly combined.
- Place a heaping tablespoon of filling into the bottom half of a tortilla. Make 2 folds on either side of the large fold, creating an envelope shape. Roll it up using the tips of your fingers to tuck the filling in as you go. Repeat with remaining tortillas.
- Spray the basket of the air fryer with nonstick cooking spray. Place some burritos in the basket seam side-down, making sure to not overcrowd. Spray the tops of the burritos with cooking spray.
- Air fry for for 6 minutes. Repeat with remaining burritos. Serve with additional salsa verde for dipping if desired.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 19.2 g, Cholesterol 34.2 mg, Fat 4.9 g, Fiber 0.8 g, Protein 13.2 g, SaturatedFat 1.6 g, Sodium 602.6 mg, Sugar 1.3 g
GREEN CHILI BURRITOS
My husband introduced me to this recipe when we were engaged. It's become our family's favorite dish for birthday meals, informal get-togethers and everyday dinners.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 5 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 464 calories, Fat 14g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 1241mg sodium, Carbohydrate 54g carbohydrate (3g sugars, Fiber 8g fiber), Protein 29g protein.
CHILI VERDE FOR BURRITOS
My DH taught me how to make Chili Verde (one of his favorites), but over time, we both thought the recipe was kinda blah. So I looked up recipes here on Zaar, and in various cookbooks, and the result is what I'm posting. It's sort of a combination of Chili Verde *and* Salsa Verde recipes. If you wanted to have a green chili stew, just cut up a couple of potatoes, and double the tomatoes. Anyway, DH loves this version much better than what we started with, and so do I.... hope you do to :) PS: I used pork tenderloin, because it's boneless, has less fat, and is really easy to work with, and in my area, frequently on sale for a 1.99 a pound. But you can use whatever cut you prefer.
Provided by lindieb
Categories Pork
Time 2h30m
Yield 12 burritos, 12 serving(s)
Number Of Ingredients 17
Steps:
- Place pork loin in freezer for about 30 minutes - this will make it easier to cut. Trim all visible fat, and cut into cubes - about 1 inch or so.
- Heat oil in dutch oven, and add pork. Cook til all sides are lightly brown. Remove pork with a slotted spoon, onto a plate or small bowl.
- Add onion to pan and cook until lightly browned and add garlic.
- While onion is browning, put the almonds in a blender or food processor and pulse until almonds are the consistency of meal (don't go to far or you'll have almond butter). Add tomatillos, 1 can of the green chilis, and the jalapeno. Puree for about 1 minute.
- When onions and garlic are done, add tomatillo mixture to pan.
- Season mixture with cumin and chili powder. I probably use about 4 to 5 tablespoons cumin and 1 tablespoon chili powder. It's really just up to you and what you prefer.
- Return pork to pan, add chicken broth and bring to a slow boil. Cover and reduce heat to simmer.
- Cook covered for about 1 hour. Uncover and continue cooking until liquid reduces to your preference.
- Make burritos with the condiments you and your family prefer.
SMOTHERED CHILI VERDE BURRITOS
I am the type of cook that doesn't normally measure ingredients, so take these with a grain of salt. The ingredients go great together though.
Provided by Space Burrito
Categories Beans
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large skillet.
- Add diced onions and sauté until onions are translucent.
- Add cubed meat salt and pepper to taste and cook until done.
- Add chopped jalapenos, diced green bell pepper, and tomatillos. Sauté for 4 minutes.
- Add chicken stock. Combine corn starch with one cup water and stir into mixture. Simmer up to 30 minutes or until it starts to thicken.
- Separate half of mixture in a separate bowl and set a side. Combine beans to mixture still in skillet and heat through.
- Warm tortillas.
- Add mixture plus a large pinch of cheese to the inside of each tortilla. Roll tortillas and place in large Pyrex pan.
- When all tortillas are filled cover with mixture that was set aside and then with the remaining cheese.
- Heat in a 350 degree oven until cheese is melted.
Nutrition Facts : Calories 436.4, Fat 20.9, SaturatedFat 11, Cholesterol 88.2, Sodium 738.3, Carbohydrate 31.6, Fiber 4.6, Sugar 3.2, Protein 29.7
CHILI VERDE
This chile verde recipe is one of my family's favorites. We enjoy it any time of year, but it's especially good on a cool and rainy day. —Sherrie Scettrini, Salinas, California
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven. , Sprinkle flour over meat; mix well. Add the chiles, cumin, salt, pepper, garlic, cilantro, salsa verde and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with tortillas. Freeze option: Place individual portions of cooled chili in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 404 calories, Fat 20g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 509mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 48g protein.
CHILI VERDE WITH PORK
Friends and family never seem to tire of this chili. We like this as a meal in itself but also use it to top our favorite Mexican foods like burritos.
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 13
Steps:
- Trim pork and cut into 1/2-in. cubes. In a large bowl or resealable plastic bag, combine flour, salt and pepper. Add pork cubes and toss to coat. In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. , Add chilies, tomatoes, garlic, onion, jalapeno, cilantro and cumin; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until pork is tender. Serve with tortillas if desired.
Nutrition Facts : Calories 385 calories, Fat 17g fat (6g saturated fat), Cholesterol 151mg cholesterol, Sodium 391mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 44g protein.
Tips:
- Use fresh ingredients whenever possible. Fresh ingredients will give your chili verde the best flavor. If you can, use fresh tomatillos, onions, garlic, and cilantro.
- Don't be afraid to experiment with different types of chili peppers. There are many different types of chili peppers available, each with its own unique flavor. Experiment with different types to find the one that you like the best.
- Roast the tomatillos and onions before adding them to the chili. Roasting the tomatillos and onions will give them a smoky flavor that will add depth to the chili.
- Simmer the chili for at least 30 minutes. This will allow the flavors to meld together and develop.
- Serve the chili with your favorite toppings. Some popular toppings include sour cream, cheese, avocado, and cilantro.
Conclusion:
Chili verde is a delicious and versatile dish that can be enjoyed in many different ways. It can be served as a soup, a stew, or a burrito filling. It can also be used as a topping for tacos or nachos. No matter how you choose to serve it, chili verde is sure to be a hit. So next time you're looking for a flavorful and easy-to-make meal, give chili verde a try.
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