Chile Verde Burrito
Yield: 6 burritos
Cook Time: 1 hour 5 minutes
Tips: Any type of lean pork may be used. Shredded cheeses can be rolled up inside burritos instead of on top, if desired.
Suggestion: Serve with dollops of sour cream and avocado slices, if desired.
Ingredients
- 1 1/2 lbs. boneless lean pork, cut into 1/2-inch cubes
- 1 large onion, diced
- 2/3 cup diced green peppers
- 1/4 cup chopped fresh cilantro
- 1 tomato, chopped
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 1/8 teaspoon black pepper
- 1 bay leaf
- 1 jalapeno chile, diced
- 1/2 lb. tomatillos (about 3 medium)
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup cornstarch blended with 1/2 cup water
- 6 12-inch flour tortillas
- shredded Monterey Jack and cheddar cheeses (for topping)
Directions
Place cubed meat in a large soup pot (or Dutch oven). Add 2 quarts water and bring to a boil. Reduce heat and cover, then simmer for 35 minutes.
Drain water from soup pot, then add onions, green peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves pepper, bay leaves and chile to meat. Cover and simmer over low heat while preparing tomatillos (next step).
Remove husks from tomatillos and rinse under running water. Bring 2 cups of water to a boil in a small or medium saucepan, then reduce heat to a low boil and add tomatillos. Cover and simmer until tomatillos are tender (about 15 minutes). Drain water from saucepan, then mash tomatillos. Stir mashed tomatillos into meat mixture and continue to simmer for 15 minutes (uncovered), stirring frequently.
Add lemon juice to pork and vegetables mixture. In a small bowl, blend cornstarch with the 1/2 cup water, then stir into meat mixture. Simmer 15 minutes longer (uncovered), stirring frequently.
Just before serving, heat tortillas just until softened (heat 1 at a time directly on a burner of range, wrap in aluminum foil and place in 350° F oven for 2-3 few minutes, or heat in microwave for 10-20 seconds).
To make burritos, place about 2/3 cup of meat mixture on tortilla about 2 inches from sides and about 3 inches from edge closest to you. Fold sides in over meat mixture, then roll tortilla up, beginning on the end closest to you. Once rolled, make sure seam is positioned on the bottom of burrito. Spirnkle burritos generously with grated cheeses and place under broiler just until cheese melts.
Serve with garnishes of sour cream and avocado if desired.
Drain water from soup pot, then add onions, green peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves pepper, bay leaves and chile to meat. Cover and simmer over low heat while preparing tomatillos (next step).
Remove husks from tomatillos and rinse under running water. Bring 2 cups of water to a boil in a small or medium saucepan, then reduce heat to a low boil and add tomatillos. Cover and simmer until tomatillos are tender (about 15 minutes). Drain water from saucepan, then mash tomatillos. Stir mashed tomatillos into meat mixture and continue to simmer for 15 minutes (uncovered), stirring frequently.
Add lemon juice to pork and vegetables mixture. In a small bowl, blend cornstarch with the 1/2 cup water, then stir into meat mixture. Simmer 15 minutes longer (uncovered), stirring frequently.
Just before serving, heat tortillas just until softened (heat 1 at a time directly on a burner of range, wrap in aluminum foil and place in 350° F oven for 2-3 few minutes, or heat in microwave for 10-20 seconds).
To make burritos, place about 2/3 cup of meat mixture on tortilla about 2 inches from sides and about 3 inches from edge closest to you. Fold sides in over meat mixture, then roll tortilla up, beginning on the end closest to you. Once rolled, make sure seam is positioned on the bottom of burrito. Spirnkle burritos generously with grated cheeses and place under broiler just until cheese melts.
Serve with garnishes of sour cream and avocado if desired.