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Chile Verde Burritos

By Alice Apron

Tags: latino southwestern spicy
Prep:
Cook:
Total:
Yield:
6 servings

Chile Verde Burritos are savory handheld wraps filled with tender pork cooked in a vibrant green chile and tomatillo sauce, rice, and melted cheese. Soft flour tortillas cradle the filling, while fresh cilantro adds brightness to each bite. Perfect for casual dinners or gatherings, they’re easily assembled and travel well.

Ingredients

  • 1.50 pound pork shoulder, cubed
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 0.50 teaspoon black pepper
  • 2 cup roasted green chiles, chopped
  • 2 cup tomatillos, chopped
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 0.50 teaspoon dried oregano
  • 4 cup chicken broth
  • 6 flour tortillas
  • 2 cup cooked rice
  • 1.50 cup shredded Monterey Jack cheese
  • 0.25 cup cilantro, chopped

Steps

  1. Heat oil in a large pot over medium-high heat; brown pork seasoned with salt and pepper.

    • 1.50 pound pork shoulder, cubed
    • 1 tablespoon oil
    • 1 teaspoon salt
    • 0.50 teaspoon black pepper

  2. Stir in roasted green chiles, tomatillos, onion, garlic, cumin, and oregano; cook 2 minutes.

    • 2 cup roasted green chiles, chopped
    • 2 cup tomatillos, chopped
    • 1 cup onion, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 0.50 teaspoon dried oregano

  3. Add chicken broth; bring to a boil, reduce heat, and simmer until pork is tender, about 60 minutes.

    • 4 cup chicken broth

  4. Meanwhile, wrap tortillas in foil and warm in a 350 F oven until pliable, about 10 minutes.

    • 6 flour tortillas

  5. Assemble burritos: divide pork mixture and rice among tortillas, top with cheese and cilantro, and roll up.

    • 2 cup cooked rice
    • 1.50 cup shredded Monterey Jack cheese
    • 0.25 cup cilantro, chopped