CHILI VERDE FOR BURRITOS

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Chili Verde for Burritos image

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

2 1/2 lbs pork tenderloin
1 (28 ounce) can tomatillos
2 (7 ounce) cans diced green chilies
3 ounces slivered almonds
1 medium onion, diced
1 garlic clove (diced or crushed)
1 cup chicken broth
cumin
chili powder
1 jalapeno (fresh or canned)
1 tablespoon oil (olive, canola or if you prefer, bacon drippings.)
12 flour tortillas (we use the huge ones)
cheese
sour cream
whole black beans
refried guacamole
Mexican rice

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.

Dickson Peter
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This chili verde is amazing! I love the combination of flavors and the pork is so tender. I will definitely be making this again and again.


Malual Peter
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I don't recommend this chili verde recipe. It was a waste of time and money.


Cindane Tepish
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This chili verde was a big disappointment. The pork was tough and the sauce was bland.


Knight nqcialis
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I thought this chili verde was just okay. It wasn't bad, but it wasn't anything special either.


Nadim Mridha
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This chili verde was a bit too spicy for my taste, but I think that's because I used a hotter chili pepper. Next time, I'll use a milder pepper.


Michelle Mandona
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I've never made chili verde before, but this recipe was easy to follow and the results were delicious! I will definitely be making this again.


Soso Dandah
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This is the best chili verde recipe I've ever tried! The tomatillo salsa gives it a tangy flavor that really sets it apart from other chili verde recipes.


Tracey Jones
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I made this chili verde in my slow cooker, and it was so easy! I just threw all the ingredients in the pot in the morning, and dinner was ready when I got home from work.


Tyronej9 Millert3
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I used chicken instead of pork in this recipe, and it turned out great! The chicken was very moist and flavorful.


Jenarae
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This recipe is a great starting point for chili verde. I like to add a few extra spices to give it a little more heat.


Destiny Tanisha Dookie
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I've made this chili verde a few times now, and it's always a crowd-pleaser. It's the perfect comfort food for a cold winter day.


Md Arif Hasan
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This chili verde was a hit at my last potluck! The flavors were so rich and complex, and the pork was fall-apart tender. I will definitely be making this again.