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Pork And Chile Burritos

Pork and Chile Burritos recipe image
These Pork and Chile Burritos offer a hearty, home-style Mexican meal that balances savory richness with bright acidity. Lean pork is slow-simmered until tender, then combined with a vibrant sauce made from boiled and mashed tomatillos, fresh cilantro, and chopped jalape&# 195;±os. The addition of cumin, cloves, and garlic powder creates a complex flavor profile, while cornstarch thickens the mixture into a cohesive filling. Wrapped in soft flour tortillas and finished under the broiler with Monterey Jack and cheddar cheese, these burritos are perfect for family dinners or casual gatherings. The combination of tender meat, zesty sauce, and gooey cheese makes every bite satisfying and flavorful.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 824.0
Description
These Pork and Chile Burritos offer a hearty, home-style Mexican meal that balances savory richness with bright acidity. Lean pork is slow-simmered until tender, then combined with a vibrant sauce made from boiled and mashed tomatillos, fresh cilantro, and chopped jalape&# 195;±os. The addition of cumin, cloves, and garlic powder creates a complex flavor profile, while cornstarch thickens the mixture into a cohesive filling. Wrapped in soft flour tortillas and finished under the broiler with Monterey Jack and cheddar cheese, these burritos are perfect for family dinners or casual gatherings. The combination of tender meat, zesty sauce, and gooey cheese makes every bite satisfying and flavorful.
Ingredients
  • 3 lbs Boneless lean pork,
  • 1/4 teaspoons Black pepper
Directions
  1. 1
    Cut the 3 pounds of boneless lean pork into 1/2-inch cubes.
  2. 2
    Dice 1.5 pounds of onions, chop 1 jalapeño chile, dice 0.5 lb green bell peppers, chop 0.5 bunch cilantro, and chop 2 tomatoes.
  3. 3
    In a small bowl, blend 1/2 cup cornstarch with 1 teaspoon garlic powder and 1 cup water until smooth.
  4. 4
    Place the cubed pork in a large Dutch oven or heavy pot.
  5. 5
    Add 1 gallon of water to the pot and bring to a boil over high heat.
  6. 6
    Reduce heat to low, cover, and simmer until the meat is half-cooked, about 35 minutes.
  7. 7
    Drain the water from the pot, reserving the meat.
  8. 8
    Return the meat to the pot. Add the diced onions, bell peppers, chopped cilantro, tomatoes, garlic powder (if not used in slurry), 1 tablespoon salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground cloves, 1/4 teaspoon black pepper, 2 bay leaves, and chopped chile.
  9. 9
    Simmer the mixture, stirring occasionally, until vegetables are tender.
  10. 10
    Meanwhile, remove husks from 1 lb of tomatillos. Boil them in a separate saucepan with 1 quart of water until tender, about 15 minutes.
  11. 11
    Drain the tomatillos well.
  12. 12
    Mash the boiled tomatillos and add them to the meat mixture. Simmer, stirring constantly, for 15 minutes.
  13. 13
    Stir in the juice of 1/2 lemon.
  14. 14
    Stir the cornstarch mixture again and pour it into the meat mixture.
  15. 15
    Simmer for 15 minutes longer, stirring constantly, until the sauce thickens. Remove bay leaves.
  16. 16
    Warm 12 flour tortillas (12-inch) gently until softened. You can heat them one at a time directly on a low burner or wrap them in foil and place in a 350°F (177°C) oven for a few minutes.
  17. 17
    To assemble, place a heaping 1/2 cup of the meat mixture onto each tortilla.
  18. 18
    Fold the sides of the tortilla in, then roll up tightly from one end to form a burrito.
  19. 19
    Arrange burritos on a baking sheet. Sprinkle generously with shredded Monterey Jack and cheddar cheese.
  20. 20
    Place under the broiler just until the cheese melts and bubbles. Serve immediately.

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

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Substitutions: You can use ground pork or chicken instead of cubed pork for a quicker cooking time. If tomatillos are unavailable, substitute with green tomatoes, though the flavor will be less tart.

Spice Level: Adjust the heat by removing seeds from the jalapeño or adding more chile powder to the meat mixture.

Serving Suggestion: Serve with sour cream, salsa, or guacamole on the side for extra flavor.

Keywords: burritos, pork, tomatillos, mexican, chile, cilantro, jalapeno, cheese, tortillas, dinner, simmered, spicy, comfort food, family meal, protein, filling, broiled, savory, home cooking, weeknight dinner
Read it online: https://www.chefs-mate.com/recipe/pork-and-chile-burritos/