Chile Verde Pork Burritos



  • 1 pork butt
  • 2 tablespoons garlic salt
  • 2 tablespoons freshly floor black pepper
  • 1 tablespoon kosher salt
  • 2 tablespoons vegetable oil
  • 8-10 garlic cloves , minced
  • 1 giant white onion , sliced thinly
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 cups hen broth
  • 1/3 cup all-purpose flour
  • 1 16- ounce jars of tomatillo salsa verde
  • 1 tablespoon tomato paste
  • 2 cups recent inexperienced chiles, chopped
  • Flour tortillas
  • Shredded cheddar cheese
  • Diced onion, lettuce, tomato and avocado for serving


  1. Lower the pork into 1/2-inch cubes and season with the garlic salt, black pepper, and kosher salt.
  2. Brown pork in vegetable oil utilizing giant pot or skillet
  3. Sauté garlic, onions, and inexperienced chile in separate pan till softened
  4. Add cumin, chili powder, flour and hen broth, combine properly
  5. Mix pork and sautéed greens
  6. Add tomato paste and salsa verde, combine properly
  7. Deliver to a boil then let simmer for 20 minutes (simmer for as much as 3 hours for a stronger taste)
  8. Construct your burrito! Lay out tortillas, add chile verde pork, cheese, lettuce, tomato and avocado

The put up Chile Verde Pork Burritos first appeared on Nationwide Swine Registry.


Please enter your comment!
Please enter your name here