Mike's Pork Chili Verde Burritos
FYI: Most Hispanics in Mexico don't wrap their foods up in a tortilla, "burrito style," like the US does unless they're on the run. What they will do at sit down meals is take warm flour tortillas - rip off a large piece and place their ingredients in a two bite sized portion and feed upon their dish that way. [see final photo] But, either way you choose to serve them is entirely up to you!
This recipe may take some time but it's definitely worth your efforts! My seven year old students were up at 4:30 a.m. yesterday morning marinating pork and their efforts did not disappoint! Excellent work kiddos! In fact, they fed the homeless with them!
Know that this dish is much better the following day and it freezes well for up to two months. This dish also makes for excellent oversized Taquitos and crispy assed Chimichangas!
Mike's Pork Chili Verde Burritos
FYI: Most Hispanics in Mexico don't wrap their foods up in a tortilla, "burrito style," like the US does unless they're on the run. What they will do at sit down meals is take warm flour tortillas - rip off a large piece and place their ingredients in a two bite sized portion and feed upon their dish that way. [see final photo] But, either way you choose to serve them is entirely up to you!
This recipe may take some time but it's definitely worth your efforts! My seven year old students were up at 4:30 a.m. yesterday morning marinating pork and their efforts did not disappoint! Excellent work kiddos! In fact, they fed the homeless with them!
Know that this dish is much better the following day and it freezes well for up to two months. This dish also makes for excellent oversized Taquitos and crispy assed Chimichangas!
Cooking Instructions
- 1
5 pound pork shoulder roast pictured.
- 2
Pork shoulder cubed into 1"x1" pieces pictured.
- 3
One of the best Mexican beers to pair with pork pictured above.
- 4
Add pork cubes and all marinade seasonings to a large Ziploc bag and massage well. Refrigerate for 5 to 6 hours.
- 5
Chop potatoes into 1"x1" pieces. Cover with cold water until ready to fry with pork.
- 6
Chop onions and cover with cold water until ready to fry with pork.
- 7
Canned tomatoes pictured.
- 8
Chop and mix everything in your vegetable section together.
- 9
Add marinated pork, a slight amount of oil and 1/4 cup flour to a skillet. Fry until there's a good sear on your pork. About 5 minutes on high.
- 10
Add 2 bottles beer and allow pork to simmer covered for 1 hour. Add additional beer if needed. Stir regularly.
- 11
Add drained onions and your vegetable mixture to your skillet. Add 2 cups beef broth and allow to simmer for 25 minutes longer. Stir regularly.
- 12
Add potatoes [and additional broth or beer if needed] and simmer until potatoes are soft but still fully in tact. About 15 minutes.
- 13
Add your bucket of Hatch Green Chilies to skillet half way thru your potato boil.
- 14
Or, peel, de-seed and chop your fresh Hatch Chilies and add to your skillet.
- 15
Instead of using broth and frozen chilies - I like to purchase my chilies fresh. I peel and de-seed them in warm bath then, fine strain and reserve all fluid. I'll use this fluid as opposed to beef broth.
- 16
Drained green chili fluid pictured. It does make for a rich delicious broth!
- 17
Fresh Cilantro pictured.
- 18
Add your fresh cilantro 5 minutes prior to serving. Mix well. I'll also add additional cumin and green chili powder in the last 5 minutes to steep. Make sure you've simmered off any fluids in this dish. You'll want it thick! ;0)
- 19
Serve with fresh, warm flour tortillas, fresh chilled chopped onions, tomatoes, cilantro, shredded lettuce, cabbage, limes, cheese and sour cream to the side.
- 20
Or, go old school and serve this dish only with warm tortillas. Either way, enjoy your authentic, extra spicy taste of New Mexico!
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