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Pork & Chili Burritos

Pork & Chili Burritos recipe image
These Pork & Chili Burritos offer a robust, home-style Mexican experience with tender, slow-cooked pork cubes simmered in a rich, aromatic sauce. The filling is packed with diced onions, green bell peppers, and fresh cilantro, creating a vibrant mix of textures. A unique addition of boiled and mashed tomatillos provides a tangy, green chili depth that balances the savory spices like cumin, cloves, and garlic. Served in warm flour tortillas and finished with a generous sprinkle of Monterey Jack and cheddar cheese under the broiler, these burritos are perfect for family dinners, potlucks, or meal prep.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 841.6
Description
These Pork & Chili Burritos offer a robust, home-style Mexican experience with tender, slow-cooked pork cubes simmered in a rich, aromatic sauce. The filling is packed with diced onions, green bell peppers, and fresh cilantro, creating a vibrant mix of textures. A unique addition of boiled and mashed tomatillos provides a tangy, green chili depth that balances the savory spices like cumin, cloves, and garlic. Served in warm flour tortillas and finished with a generous sprinkle of Monterey Jack and cheddar cheese under the broiler, these burritos are perfect for family dinners, potlucks, or meal prep.
Ingredients
  • 3 pound Boneless lean pork, cut in 1/2-inch cubes
  • 1.5 pound Onions, diced
  • 0.5 pound Green bell peppers, diced
  • 0.5 bunch Cilantro, chopped
  • 2 cups Tomatoes, chopped
  • 1 tsp Garlic powder
  • 1 Tbsp Salt
  • 0.5 tsp Ground cumin
  • 0.25 tsp Ground cloves
  • 0.25 tsp Black pepper
  • 2 Bay leaves
  • 1 Jalapeno chile, chopped
  • 1 pound Tomatillos
  • 0.5 Lemon, juiced
  • 0.5 cup Cornstarch
  • 1 cup Water (for cornstarch slurry)
  • 12 12-inch flour tortillas
  • 2 cups Shredded Monterey Jack and cheddar cheeses
Directions
  1. 1
    Place the pork cubes in a large Dutch oven.
  2. 2
    Add 1 gallon of water and bring to a boil over high heat.
  3. 3
    Reduce heat to low, cover, and simmer until the meat is half-cooked, about 35 minutes.
  4. 4
    Drain off the water from the pork.
  5. 5
    Add the onions, bell peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves, black pepper, bay leaves, and jalapeno to the pot with the pork.
  6. 6
    Simmer the mixture, stirring occasionally, for 10 minutes to allow flavors to meld.
  7. 7
    Meanwhile, remove husks from tomatillos and boil them in a saucepan with 1 quart of water until tender, about 15 minutes.
  8. 8
    Drain the tomatillos and mash them with a fork or potato masher.
  9. 9
    Add the mashed tomatillos to the meat mixture and simmer, stirring constantly, for 15 minutes.
  10. 10
    Stir in the lemon juice.
  11. 11
    In a small bowl, blend the cornstarch with 1 cup of water until smooth.
  12. 12
    Stir the cornstarch mixture into the meat mixture.
  13. 13
    Simmer for 15 minutes longer, stirring constantly, until the sauce thickens.
  14. 14
    Heat the tortillas gently until softened; you can place them directly on a low burner for a few seconds each or wrap them in foil and warm in a 350F (177C) oven for a few minutes.
  15. 15
    To assemble, place a heaping 1/2 cup of the meat mixture onto the center of each tortilla.
  16. 16
    Fold the sides of the tortilla inward, then roll up tightly from one end.
  17. 17
    Place the burritos on a baking sheet, sprinkle generously with shredded cheese, and broil just until the cheese is melted and bubbly.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 841.6kcal
% Daily Value *
Total Fat 47.8g74%
Saturated Fat 17.0g85%
Cholesterol 272.4mg91%
Sodium 213.4mg9%
Total Carbohydrate 4.0g2%
Dietary Fiber 1.4g6%
Sugars 2.4g
Protein 92.5g185%

* 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

Tomatillos have a tangy flavor that defines green salsa. If you cannot find them, substitute with green chilies or a combination of lime juice and mild green salsa.

Be careful when heating tortillas on the stovetop to avoid burning; rotate them frequently.

For extra heat, leave the seeds and ribs in the jalapeno or add a second chile.

The filling can be made ahead and refrigerated for up to 3 days. Reheat gently before assembling burritos.

Ensure the cornstarch slurry is mixed thoroughly before adding to prevent lumps in the final sauce.

Keywords: pork burritos, mexican pork, tomatillo sauce, cumin pork, cheese burritos, slow cooked pork, green chili pork, family dinner, mexican main, tortilla wrap, cilantro pork, spicy pork
Read it online: https://www.chefs-mate.com/recipe/pork-chili-burritos/