Are you looking for a zesty and flavorful meal that will satisfy your cravings? Look no further than green chile pork burritos with green green green! This mouthwatering dish combines the savory flavors of pork, green chiles, and an array of green ingredients to create a culinary masterpiece. Whether you're a fan of Mexican cuisine or simply seeking a delicious and easy-to-make meal, this recipe is sure to impress. So, gather your ingredients and let's embark on a journey to create the perfect green chile pork burrito with green green green!
Check out the recipes below so you can choose the best recipe for yourself!
GREEN CHILE PORK BURRITOS
Provided by One Lovely Life, adapted from Savory Seasonings
Number Of Ingredients 19
Steps:
- On a shallow plate, combine flour, salt, and pepper. Dredge each piece of the pork with the flour mixture and coat well. Discard any excess flour mixture.
- Heat 4 Tbsp canola oil over medium-high in a large Dutch oven or braising pan. Add the pork and brown well on all sides. Remove pork and set aside.
- Drain all but about 1 Tbsp of the oil from the pot and reduce heat to medium. Add onions to the pot, and cook until onion is translucent, adding a bit more oil if necessary. Add garlic, cumin, oregano, and cinnamon and cook 1 minute longer. Add about 1/4c of the broth and stir to scrape up any browned bits that have stuck to the bottom of the pot.
- Return browned pork to pot. Add tomatillos and the remaining 2 3/4c chicken broth. Cover the pot and bring the mixture up to a boil. Reduce heat to medium-low and simmer 2 hours.
- After 2 hours, add anaheim chiles, poblano chiles, bell pepper, and one jalapeno to the pot and continue simmering for 1 hour more. Taste sauce and add additional salt and pepper as desired.
- Remove pork from the sauce and shred, discarding any fatty bits. Working in batches, puree the sauce and transfer to a large bowl, adding cilantro, lime juice and the remaining 1-2 jalapenos to one of the batches (depending on how spicy you'd like it). After all the batches have been pureed, stir well to combine. (I ended up with almost 3 quarts of salsa)
- Toss some (3/4-1 1/2c) of the salsa with the shredded pork.
- To make burritos, fill tortillas with pork, beans, rice, and cheese as desired, then top burritos with salsa.
GREEN CHILE CHICKEN BURRITO
Provided by Guy Fieri
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the green chile chicken filling: Sprinkle the chicken thighs with 1 teaspoon of the salt, and the pepper and cumin. Heat the 2 tablespoons the canola oil in a large Dutch oven over medium-high heat. Working in batches, place the chicken thighs, skin side down, in the pan and cook until browned and crispy, 5 to 6 minutes. Turn the chicken over and brown on reverse side, 3 to 4 minutes; between batches, add more canola to the pot as needed). Remove the chicken to a plate and set aside.
- To the pot, add the potatoes, poblanos, onions, garlic, and the remaining 1 teaspoon salt. Saute until the onions are translucent, 5 to 6 minutes. Return the chicken thighs to the pot and deglaze with the chicken broth, stirring to scrape any browned bits. Bring to a boil, then cover and lower to a simmer. Cook until the chicken thighs are tender and the potatoes are starting to break down into the sauce, 25 to 30 minutes. Remove the chicken thighs to a plate and let cool. Remove the bones from the chicken thighs and chop meat into 3/8-inch cubes. Place the cubed chicken back in the pot, and bring back to a simmer. Continue cooking until the sauce has thickened and most of the liquid has evaporated, another 5 to 6 minutes. Remove from the heat and keep warm.
- For the guajillo sauce: Remove the stems and seeds from the guajillos; tear the chiles in half lengthwise. In a large saute pan over medium-high heat, toast the chiles and garlic until they become fragrant and start to brown, about 2 to 3 minutes. Remove the chiles to a bowl and add 2 cups boiling water, or enough to just cover. Set aside to rehydrate for 15 minutes.
- In a blender, add the chiles with their soaking water, and the toasted garlic, oregano, cumin and chicken broth. Puree until smooth, 2 to 3 minutes. Pour the guajillo puree into a pan and bring to a simmer; cook gently until slightly thickened, 20 to 25 minutes. Remove from the heat, and stir in the salt, sugar and pepper. Cover and keep warm.
- Make the burritos: Preheat the oven to 400 degrees F.
- Place the flour tortillas on a clean flat surface. In the middle of each tortilla, place about one-quarter of the chicken filling, and top with a 1/2 cup of the Chihuahua cheese. Spread the filling out slightly. Fold in the sides of the tortillas and then carefully roll them up into burritos.
- In a large nonstick saute pan over medium heat, place the burritos, seam side down, and cook to lightly brown and seal, about 1 minute. Turn and cook on the reverse side. Transfer the burritos to an oven-proof platter and cover completely in guajillo sauce. Sprinkle the remaining Chihuahua cheese over the top. Bake until the burritos are golden brown around the edges and the cheese is bubbly, 7 to 8 minutes.
- Garnish the burritos with a dollop of sour cream and some cilantro and scallions. Add a squeeze of lime juice and serve.
ANDY'S SPICY GREEN CHILE PORK
Rich spicy recipe for slow cooking pork. This makes for excellent tacos, enchiladas, etc. We crave this pork, and you will too.
Provided by andympls
Categories World Cuisine Recipes Latin American Mexican
Time 8h10m
Yield 8
Number Of Ingredients 6
Steps:
- Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.
- Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired.
- Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 5.4 g, Cholesterol 55.8 mg, Fat 8.4 g, Fiber 0.4 g, Protein 15.9 g, SaturatedFat 3 g, Sodium 234.4 mg, Sugar 2.6 g
SLOW-COOKER GREEN CHILE PULLED PORK BURRITOS
Serve Mexican for dinner tonight with this no-fuss burrito recipe! Top Old El Paso® flour tortillas with a spicy green-chile salsa pork filling, made in the slow cooker.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h10m
Yield 14
Number Of Ingredients 9
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix chile pepper powder, oil and salt. Rub mixture over pork; place in slow cooker. Sprinkle with poblano chile. Pour salsa over top.
- Cover; cook on Low heat setting 8 to 10 hours.
- Remove pork from slow cooker to cutting board. Shred pork, using 2 forks. Return pork to slow cooker; mix well.
- Using slotted spoon, spoon about 1/2 cup pork mixture onto each warm tortilla; top with about 1 tablespoon each guacamole and sour cream. Fold 1 side of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 1 g, TransFat 1 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.
PORK GREEN CHILE
A simple and, in my opinion, authentic version, this recipe comes down at least 3 or 4 generations of my family. You will know it's done when the sauce has a medium thickness. Remember, the longer it cooks, the better it will taste. You can serve smothered over burritos or with warm tortillas, beans and/or fried potatoes. Also delicious with fried eggs (Huevos rancheros). Substitute 4 or 5 chopped roasted chiles for green chiles and jalapenos if you prefer.
Provided by DEONNE1
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
- Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
- Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 5 g, Cholesterol 67.9 mg, Fat 21.5 g, Fiber 0.9 g, Protein 22.5 g, SaturatedFat 6.6 g, Sodium 578.2 mg, Sugar 1.8 g
GREEN CHILE BEEF BURRITOS
Recipes that are leaner in fat and calories-like this one for beef burritos-helped me lose 30 pounds! The meat is so tender and delicious. -Shirley Davidson, Thornton, Colorado
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Trim fat from roasts; cut meat into large chunks. Place in a 5- to 6-qt. slow cooker. Top with the chiles, onion, jalapenos, garlic, chili powder, cumin and, if desired, seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred with 2 forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. , Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese as desired. Fold in ends and sides of tortilla.
Nutrition Facts : Calories 262 calories, Fat 5g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 376mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
COLORADO GREEN CHILE WITH PORK
No need to roast your own chiles with this super easy method, but you can kick it up a notch by doing so. I make a large batch for my best burritos, then freeze the rest in plastic containers.
Provided by Squirrel Gone Wild
Categories Low Cholesterol
Time 4h20m
Yield 2 Gallons, 32 serving(s)
Number Of Ingredients 11
Steps:
- Put the pork roast in a covered casserol and roast at 275 for about 2 or 3 hours until done using your meat thermometer to check. I will often put it in frozen - no real need to thaw it first. As long as the pork is cooked through, it's fine. I don't even put any water in the dish, but you can put a half inch of water if you want to, it won't hurt the roast. When done, remove from oven and let cool. Save the juice! When cool enough to handle, dice the pork and throw away the fatty parts. Save the bone if any.
- In a very large stock pot (at least 2 1/2 gallon capacity), add diced pork and juice from the pork and sprinkle with flour - tossing to coat. Cook on medium low until it gets a little sticky from the flour. Add remaining ingredients and bones. Simmer at least one hour - stirring occaisionally. Do not let the bottom burn. If it seems too thick add water or chicken broth. Remove the bone.
- I use this for so many things! I smother my burritos, huevos, or eat like a soup with tortillas. I also pour it over burgers (see Gourmet Green Chile Burgers).
GREEN CHILE
This real green chile is great to eat alone or serve over burritos, tamales, enchiladas, even eggs...you name it. Enjoy!
Provided by gojenni714
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown pork in frying pan with little oil.
- Mix meat and flour.
- Stir until well coated.
- Next add onion, fresh garlic, green chile, and tomatoes into pan.
- Mix together.
- Add enough water to cover all ingredients.
- Let simmer on medium low heat about 30-45 minutes.
- About 10 minutes before finished, add garlic salt and oregano.
Tips:
- Prep your ingredients in advance: Dicing the onions, peppers, and garlic ahead of time will save you time and hassle when you're ready to assemble the burritos.
- Use fresh, high-quality ingredients: The fresher your ingredients, the better your burritos will taste. Look for ripe avocados, crisp lettuce, and flavorful cheese.
- Don't overcrowd the pan: When cooking the pork, make sure not to overcrowd the pan. This will prevent the meat from cooking evenly and becoming dry.
- Simmer the pork for at least 30 minutes: This will help to tenderize the meat and infuse it with flavor.
- Use a large skillet: When assembling the burritos, use a large skillet so that you can easily flip them without tearing them.
- Serve the burritos with your favorite toppings: Some popular toppings include salsa, sour cream, guacamole, and cheese.
Conclusion:
These green chile pork burritos are a delicious and easy-to-make meal that is perfect for any occasion. With their flavorful filling and crispy tortilla shells, they're sure to be a hit with everyone at your table. So next time you're looking for a quick and easy meal, give these burritos a try!
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