Green Chile Pork Burritos with Green, Green, Green... Recipe

Name: Green Chile Pork Burritos with Green, Green, Green...
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 to 8 tomatillos, husked and washed; 1 large red onion, coarsely chopped; 6 cloves garlic, smashed; 2 serrano chiles, seeded and coarsely chopped; Canola oil, for tossing and browning; Salt and freshly ground black pepper; 2 limes, juiced (about 1/4 cup); 1/2 cup chopped cilantro; 4 pounds pork shoulder, cut into 2-inch pieces; 4 cups chicken stock, or enough to cover; Honey, for sweetening; 2 tablespoons canola oil; 1 small Spanish onion, finely diced; 1 cup long-grain rice; Salt and freshly ground black pepper; 1/4 cup finely chopped fresh cilantro; 2 cups thinly sliced flat leaf spinach; 2 ripe avocados, peeled and pitted; 1/2 small red onion, thinly sliced; Juice of 1 large lime; 1 jalapeno, finely diced; 1/4 cup roughly chopped fresh cilantro; Salt and freshly ground black pepper; 1/2 pound dried white beans, picked over; 1 small onion, halved; 2 cloves garlic, smashed; 1/2 cup chopped green onions; 1/4 cup rice vinegar; 1/2 cup canola oil; Salt and freshly ground black pepper

Servings: persons

6 to 8 tomatillos, husked and washed
1 large red onion, coarsely chopped
6 cloves garlic, smashed
2 serrano chiles, seeded and coarsely chopped
Canola oil, for tossing and browning
Salt and freshly ground black pepper
2 limes, juiced (about 1/4 cup)
1/2 cup chopped cilantro
4 pounds pork shoulder, cut into 2-inch pieces
4 cups chicken stock, or enough to cover
Honey, for sweetening
2 tablespoons canola oil
1 small Spanish onion, finely diced
1 cup long-grain rice
Salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro
2 cups thinly sliced flat leaf spinach
2 ripe avocados, peeled and pitted
1/2 small red onion, thinly sliced
Juice of 1 large lime
1 jalapeno, finely diced
1/4 cup roughly chopped fresh cilantro
Salt and freshly ground black pepper
1/2 pound dried white beans, picked over
1 small onion, halved
2 cloves garlic, smashed
1/2 cup chopped green onions
1/4 cup rice vinegar
1/2 cup canola oil
Salt and freshly ground black pepper
6 to 8 large flour tortillas
Cotija cheese, grated
Queso fresco, crumbled
Jalapeno hot sauce
Fresh cilantro leaves, for garnish

1
For the green chile pork: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, garlic and chiles with a few tablespoons of oil and season with salt and pepper.
2
Roast until slightly charred and soft, about 40 minutes.
3
Transfer the mixture to a food processor, add the lime juice and cilantro and process until smooth.
4
Season with salt and pepper.
5
Reduce the heat of the oven to 350 degrees F. Heat a few tablespoons of oil in a large Dutch oven over high heat until the oil begins to shimmer.
6
Season the pork with salt and pepper and cook the meat in batches until golden brown on all sides, transferring to a plate as done.
7
Remove any excess oil, then return the pork to the Dutch oven, add the tomatillo sauce and pork to the Dutch oven and toss to coat.
8
Add enough chicken stock to cover the pork, and cook until fork tender, about 1 1/2 hours.
9
Allow the pork to cool slightly, then shred with two forks.
10
Heat some of the cooking liquid in a large saute pan, add the shredded pork and cook for a few minutes.
11
Taste, and add honey if desired.
12
For the green rice: Heat the oil in a medium saucepan over high heat.
13
Add the onion and cook until soft.
14
Stir in the rice.
15
Add 2 cups of water, season with salt and pepper and bring to a boil.
16
Reduce heat to low, cover and cook until tender, about 18 minutes.
17
Remove from the heat, stir in the cilantro and spinach, cover and let sit for 5 minutes.
18
For the guacamole: Combine the avocados, onion, lime juice, jalapeno and cilantro in a bowl.
19
Use a fork to mash to a chunky mix.
20
Season with salt and pepper.
21
For the white beans with onion vinaigrette: Combine the beans, onion and garlic in a large saucepan, cover with water and cook until just tender, about 1 hour.
22
Drain and discard the onion and garlic.
23
Combine the green onions, vinegar, a splash of water and salt and pepper to taste in a blender and blend until smooth.
24
With the motor running, slowly add the oil to create an emulsified vinaigrette.
25
Combine the beans and green onion vinaigrette in bowl.
26
To assemble: Spoon some green rice on each tortilla, add some white beans with green onion vinaigrette, some green chile pork and top with guacamole.
27
Garnish with Cotija cheese, queso fresco, hot sauce and cilantro.
28
Fold the edges of each tortilla into the center and roll them up tightly.

2697

kcal

Calories

114

Fat

184

Carbs

224

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 35 ingredients. The key ingredients include: 6 to 8 tomatillos, husked and washed, 1 large red onion, coarsely chopped, 6 cloves garlic, smashed, 2 serrano chiles, seeded and coarsely chopped, and more.

Yes, Green Chile Pork Burritos with Green, Green, Green... falls under the Meat & Poultry 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.

Green Chile Pork Burritos with Green, Green, Green...

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