These Pork & Chile Burritos offer a hearty, home-style Mexican-inspired meal that is perfect for feeding a crowd. The lean pork is slow-simmered with onions, peppers, and aromatic spices like cumin and cloves, creating a tender and flavorful filling. A fresh tomatillo sauce adds a bright, tangy contrast to the rich meat, while the cornstarch thickens the mixture into a luscious consistency. Wrapped in soft flour tortillas and topped with a generous blend of Monterey Jack and cheddar cheese, these burritos are finished under the broiler for a golden, melty crust. Ideal for weeknight dinners or casual gatherings, this dish brings together comforting textures and bold flavors in every bite.
Pork & Chile Burritos
Description
These Pork & Chile Burritos offer a hearty, home-style Mexican-inspired meal that is perfect for feeding a crowd. The lean pork is slow-simmered with onions, peppers, and aromatic spices like cumin and cloves, creating a tender and flavorful filling. A fresh tomatillo sauce adds a bright, tangy contrast to the rich meat, while the cornstarch thickens the mixture into a luscious consistency. Wrapped in soft flour tortillas and topped with a generous blend of Monterey Jack and cheddar cheese, these burritos are finished under the broiler for a golden, melty crust. Ideal for weeknight dinners or casual gatherings, this dish brings together comforting textures and bold flavors in every bite.Ingredients
Directions
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Cut the boneless lean pork into 1/2-inch cubes.
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Place the pork in a large Dutch oven.
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Add 1 gallon of water and bring to a boil.
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Reduce heat and simmer, covered, until the meat is half-cooked, about 35 minutes.
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Drain off the water from the pot.
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Add the diced onions, green bell peppers, chopped cilantro, chopped tomatoes, garlic powder, salt, cumin, ground cloves, black pepper, bay leaves, and chopped jalapeno to the meat.
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Simmer the mixture.
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Remove the husks from the tomatillos.
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Boil the tomatillos in a saucepan with 1 quart of water until tender, about 15 minutes.
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Drain the water from the tomatillos.
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Mash the cooked tomatillos and add them to the meat mixture.
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Simmer the mixture, stirring constantly, for 15 minutes.
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Stir in the lemon juice.
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Stir the cornstarch and water mixture to ensure it is well-blended.
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Stir the cornstarch mixture into the meat mixture.
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Simmer for 15 minutes longer, stirring constantly, until the sauce thickens.
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Heat the flour tortillas gently until softened. You can heat them one at a time directly on a range burner or wrap them in foil and place in a 350F (177C) oven for a few minutes.
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Place a heaping 1/2 cup of the meat mixture onto each tortilla.
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Fold the sides of the tortilla in, then roll up from one end to form a burrito.
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Sprinkle the burritos generously with the shredded Monterey Jack and cheddar cheese.
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Place the burritos under the broiler just until the cheese melts.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 824.0kcal
- % Daily Value *
- Total Fat 47.7g74%
- Saturated Fat 17.0g85%
- Cholesterol 272.4mg91%
- Sodium 211.1mg9%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 91.9g184%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The tomatillos should be bright green and firm when purchased. If they are brown and soft, they are overripe and may be too tart.
For a spicier version, add more jalapeno or include a serrano pepper.
You can substitute pork shoulder for lean pork if you prefer a richer, fattier texture, but adjust cooking time as shoulder may take longer to become tender.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Be careful when heating tortillas directly on a burner to avoid burning; rotate them frequently.
