Chili Verde For Burritos Recipe

Name: Chili Verde For Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs pork tenderloin; 1 (28 ounce) can tomatillos; 2 (7 ounce) cans diced green chilies; 3 ounces slivered almonds; 1 medium onion, diced; 1 garlic clove (diced or crushed); 1 cup chicken broth; cumin; chili powder; 1 jalapeno (fresh or canned); 1 tablespoon oil (olive, canola or if you prefer, bacon drippings.); 12 flour tortillas (we use the huge ones); garnishes; cheese; sour cream; whole black beans; refried guacamole; Mexican rice

Servings: persons

2 1/2 lbs pork tenderloin
1 (28 ounce) can tomatillos
2 (7 ounce) cans diced green chilies
3 ounces slivered almonds
1 medium onion, diced
1 garlic clove (diced or crushed)
1 cup chicken broth
cumin
chili powder
1 jalapeno (fresh or canned)
1 tablespoon oil (olive, canola or if you prefer, bacon drippings.)
12 flour tortillas (we use the huge ones)
garnishes
cheese
sour cream
whole black beans
refried guacamole
Mexican rice

1
Place pork loin in freezer for about 30 minutes - this will make it easier to cut. Trim all visible fat, and cut into cubes - about 1 inch or so.
2
Heat oil in dutch oven, and add pork. Cook til all sides are lightly brown. Remove pork with a slotted spoon, onto a plate or small bowl.
3
Add onion to pan and cook until lightly browned and add garlic.
4
While onion is browning, put the almonds in a blender or food processor and pulse until almonds are the consistency of meal (don't go to far or you'll have almond butter). Add tomatillos, 1 can of the green chilis, and the jalapeno. Puree for about 1 minute.
5
When onions and garlic are done, add tomatillo mixture to pan.
6
Season mixture with cumin and chili powder. I probably use about 4 to 5 tablespoons cumin and 1 tablespoon chili powder. It's really just up to you and what you prefer.
7
Return pork to pan, add chicken broth and bring to a slow boil. Cover and reduce heat to simmer.
8
Cook covered for about 1 hour. Uncover and continue cooking until liquid reduces to your preference.
9
Make burritos with the condiments you and your family prefer.

2079

kcal

Calories

Fat

243

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 1/2 lbs pork tenderloin, 1 (28 ounce) can tomatillos, 2 (7 ounce) cans diced green chilies, 3 ounces slivered almonds, and more.

Yes, Chili Verde For Burritos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Verde For Burritos

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