Pork and Root Vegetables Burritos with Chili Colora

Name: Pork and Root Vegetables Burritos with Chili Colorado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces dried ancho chilies* (about 6 large), stemmed, seeded; 2 pounds red bell peppers; 2/3 cup canned low-salt chicken broth; 6 tablespoons chopped fresh cilantro; 2 tablespoons minced garlic; 1 tablespoon chopped jalapeno chilies; 4 teaspoons balsamic vinegar; 1 teaspoon ground cumin; *available at Latin American markets and some supermarkets.; 2 1-pound pork butt strips; 3 tablespoons olive oil; 4 tablespoons (1/2 stick) butter; 2 cups chopped onions; 2 cups 1/2-inch pieces peeled russet potatoes; 2 cups 1/2-inch pieces peeled rutabagas; 2 cups 1/2-inch pieces peeled banana squash; 8 10-inch-diameter flour tortillas; 8 tablespoons chopped cilantro

Warm up with this hearty Pork and Root Vegetables Burritos with Chili Colorado recipe. Made with ancho chilies, red bell peppers, chicken broth and fres…

This Pork and Root Vegetables Burritos with Chili Colorado relies on simple, everyday ingredients such as red bell peppers, chopped fresh cilantro, minced garlic and chopped jalapeno chilies. It comes together quickly and makes 4 servings, at about 1461 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

3 ounces dried ancho chilies* (about 6 large), stemmed, seeded
2 pounds red bell peppers
2/3 cup canned low-salt chicken broth
6 tablespoons chopped fresh cilantro
2 tablespoons minced garlic
1 tablespoon chopped jalapeno chilies
4 teaspoons balsamic vinegar
1 teaspoon ground cumin
*available at Latin American markets and some supermarkets.
2 1-pound pork butt strips
3 tablespoons olive oil
4 tablespoons (1/2 stick) butter
2 cups chopped onions
2 cups 1/2-inch pieces peeled russet potatoes
2 cups 1/2-inch pieces peeled rutabagas
2 cups 1/2-inch pieces peeled banana squash
8 10-inch-diameter flour tortillas
8 tablespoons chopped cilantro

1
Place ancho chilies in bowl.
2
Cover with hot water; let stand until soft, about 1 hour.
3
Drain.
4
Coarsely chop chilies.
5
Char bell peppers over flame or in broiler until blackened on all sides.
6
Wrap in paper bag.
7
Let stand 10 minutes.
8
Peel, seed and quarter peppers.
9
Puree ancho chilies, bell peppers, chicken broth, cilantro, garlic, jalapeno chilies, balsamic vinegar and cumin in processor.
10
Season with salt and pepper.
11
Preheat oven to 350F.
12
Sprinkle pork with salt and pepper.
13
Heat 1 tablespoon oil in heavy large pot over medium-high heat.
14
Add pork and brown on all sides, about 10 minutes.
15
Cover pot; place in oven and roast pork until tender, about 1 hour 15 minutes.
16
Cool pork; chop coarsely.
17
(Sauce and pork can be made 1 day ahead.
18
Chill.)
19
Melt butter with 2 tablespoons oil in another heavy large pot over medium-high heat.
20
Add chopped onions and saute until translucent, about 6 minutes.
21
Add potatoes and saute until beginning to brown, about 8 minutes.
22
Stir in rutabagas and squash.
23
Cover pot; reduce heat to medium-low and cook until all vegetables are tender, stirring frequently, about 30 minutes.
24
Season filling to taste with salt and pepper.
25
Butter large baking pan.
26
Heat large nonstick skillet over medium-high heat.
27
Add 1 flour tortilla to skillet and cook until beginning to brown, about 45 seconds per side.
28
Transfer to plate.
29
Spoon 1/2 cup pork in 4-inch-long log down center of tortilla.
30
Spoon 1 1/2 tablespoons sauce over pork.
31
Top pork with 1/3 cup vegetable mixture.
32
Spoon 1 1/2 tablespoons sauce over vegetables.
33
Sprinkle with 1 tablespoon cilantro.
34
Fold tortilla sides over filling, then roll up to enclose completely.
35
Place seam side down in prepared baking pan.
36
Repeat with remaining tortillas.
37
Cover with foil.
38
(Burritos can be prepared 6 hours ahead; refrigerate.)
39
Preheat oven to 350F.
40
Bake burritos (covered) until hot, about 30 minutes.
41
Serve burritos with remaining sauce.

1461

kcal

Calories

Fat

230

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

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

You need 18 ingredients. The key ingredients include: 3 ounces dried ancho chilies* (about 6 large), stemmed, seeded, 2 pounds red bell peppers, 2/3 cup canned low-salt chicken broth, 6 tablespoons chopped fresh cilantro, and more.

Yes, Pork and Root Vegetables Burritos with Chili Colorado 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.

Quick Info

Servings
4 servings
Calories
1461 kcal
Category
Soups & Stews

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Related Recipes

Chile Paste
Curry Winter Squash And Lentil Soup
Cream Of Parsnip Soup
Chicken Sweet Corn And Green Chile Chowder