Pork and Chile Burritos Recipe

Name: Pork and Chile Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds pork boneless, lean, cut in 1/2 inch cubes; 1 1/2 pounds onions diced; 1/2 pound green bell peppers diced; 1/2 bunch cilantro chopped; 2 each tomatoes chopped; 1 teaspoon garlic powder; 1 tablespoon salt; 1/2 teaspoon cumin ground; 1/4 teaspoon cloves ground; 1/4 teaspoon black pepper; 2 each bay leaves; 1 each jalapeno pepper chopped; 1 pound tomatillos; 1/2 each lemon; 1/2 cup cornstarch blended with 1 cup water; 12 each flour tortillas; 1 x monterey jack cheese shredded; 1 x cheddar cheese shredded

Servings: persons

3 pounds pork boneless, lean, cut in 1/2 inch cubes
1 1/2 pounds onions diced
1/2 pound green bell peppers diced
1/2 bunch cilantro chopped
2 each tomatoes chopped
1 teaspoon garlic powder
1 tablespoon salt
1/2 teaspoon cumin ground
1/4 teaspoon cloves ground
1/4 teaspoon black pepper
2 each bay leaves
1 each jalapeno pepper chopped
1 pound tomatillos
1/2 each lemon
1/2 cup cornstarch blended with 1 cup water
12 each flour tortillas
1 x monterey jack cheese shredded
1 x cheddar cheese shredded

1
Place meat in Dutch oven.
2
Add 1 gallon water and bring to boil.
3
Reduce heat and simmer, covered, until meat is half-cooked, about 35 minutes.
4
Drain off water.
5
Add onions, bell peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves, pepper, bay leaves and chile to meat and simmer.
6
Remove husks from tomatillos and boil in saucepan in 1 quart water until tender, about 15 minutes.
7
Drain off water.
8
Mash tomatillos, add to meat mixture and simmer, stirring constantly 15 minutes.
9
Add lemon juice.
10
Stir cornstarch mixture then stir into meat mixture and simmer 15 minutes longer, stirring constantly.
11
Heat tortillas gently until softened.
12
To make burritos, place heaping 1/2 cup meat mixture on each tortilla.
13
Fold sides in, then roll up from one end.
14
Sprinkle burritos generously with cheese and place under broiler just until cheese melts.

2290

kcal

Calories

Fat

268

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 3 pounds pork boneless, lean, cut in 1/2 inch cubes, 1 1/2 pounds onions diced, 1/2 pound green bell peppers diced, 1/2 bunch cilantro chopped, and more.

Yes, Pork and Chile Burritos 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.

That's it — enjoy your meal!

Pork and Chile Burritos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions