How To make Pork & Chile Burritos
3 lb Boneless lean pork,
-cut in 1/2-inch cubes 1 1/2 lb Onions; diced
1/2 lb Green bell peppers; diced
1/2 bn Cilantro; chopped
2 Tomatoes; chopped
1 ts Garlic powder
1 tb Salt
1/2 ts Ground cumin
1/4 ts Ground cloves
1/4 ts Black pepper
2 Bay leaves
1 Jalapeno chile; chopped
1 lb Tomatillos
1/2 Lemon (juice only)
1/2 c Cornstarch blended with
1 c - water
12 Flour tortillas (12-in.)
Shredded Monterey Jack Shredded cheddar cheese Place meat in Dutch oven. Add 1 gallon water and bring to boil. Reduce heat and simmer, covered, until meat is half-cooked, about 35 minutes. Drain off water. Add onions, bell peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves, pepper, bay leaves and chile to meat and simmer. Remove husks from tomatillos and boil in saucepan in 1 quart water until tender, about 15 minutes. Drain off water. Mash tomatillos, add to meat mixture and simmer, stirring constantly 15 minutes. Add lemon juice. Stir cornstarch mixture then stir into meat mixture and simmer 15 minutes longer, stirring constantly. Heat tortillas gently until softened (heat 1 at a time directly on burner of range or wrap in foil and place in 350F oven a few minutes). To make burritos, place heaping 1/2 cup meat mixture on each tortilla. Fold sides in, then roll up from one end. Sprinkle burritos generously with cheese and place under broiler just until cheese melts. Created by: Jailhouse, Studio City (C) 1992 The Los Angeles Times -----
How To make Pork & Chile Burritos's Videos
Pantry Meal: Pork Green Chili Burritos: Noreen's Kitchen
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Greetings! The weather has finally turned cold, damp and ugly in my part of the world. Thanks goodness! (wink) So this calls for a nice hearty warming meal. I decided to make some pork green chili using food storage items I had on hand.
We ended up making some smothered bean burritos with this and they turned out spectacular! Green chili or Chili Verde is a favorite in the southwest, especially in New Mexico where the Hatch Green chilies are second to none. During the harvest season in the late summer, early fall, the chilies are picked and roasted in large metal cages that are turned over open fires. You have never had green chili until you have had Hatch green chili.
I have used a canned version of the Hatch green chilis in my recipe, but if you are ever lucky enough to get yourself some real Hatch green chilies, you should really treat yourself!
This dish went together in no time and honestly tasted as good, if not better than the green chili I make when I slow cook it in my cast iron Dutch oven. A great way to rotate out your food storage and canned meats that you may have on your pantry shelf. I took inventory and it is time for me to can up some more pork shoulder in quick time. I am down to two jars now. This time I will be sure to can up even more so that I can reach for it for quick meals of pork green chili!
I hope that you give this a try and I hope that you love it!
Happy Eating!
Pork Chile Verde Burrito
Plan a fun family dinner where everyone builds their own burrito with Juanita’s heat and serve Pork Chile Verde ????...you prep the ingredients and everyone expresses their creativity! ????What are some of your favorite burrito fillings? #ViveLaTradicion
Tender pork in CHILE VERDE STEW | Puerco en salsa verde | Villa Cocina
#food #mexicanfood #delicious
Chile Verde is a Mexican stew and its name means “green pepper.” This green salsa gets its color from peppers and tomatillos. Then, it's slow cooked with pork until the meat is tender. It's easy, delicious and traditionally loved for generations.
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✻ ✻ ✻ Other recipes mentioned in this video ⤵️ ✻ ✻ ✻
????️ Mexican Rice:
????️ Beans:
???? Chiles rellenos:
Chile Verde Recipe
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☞ Green salsa
1 lb tomatillos
4 ea poblano pepper
3 ea jalapeños
1 1/2 cups chicken broth, low sodium :
☞ Brown the meat
3 lbs pork shoulder Boston butt, boneless.
Salt to taste :
Black pepper to taste :
Avocado oil as needed :
1 ea white onion, diced
5 ea garlic cloves, minced
1 tsp Mexican oregano, dry :
1/2 tsp cumin, ground :
1/8 tsp cloves, ground :
1/2 tsp all spice, ground (1/2 tsp whole) :
☞ Additional ingredients
3 ea bay leaves :
10 oz panela cheese
1/2 bunch cilantro, roughly chopped
Salt to taste at the end
☞ When plated
Cilantro, chopped
Lime juice
Pair with Mexican Rice and beans.
????PRODUCTS IN THIS VIDEO ????
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✻ Le Creuset Enameled Cast Iron Signature Oval Dutch Oven, 8 qt, Flame:
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✻ Shun Classic 8” Chef’s Knife All-Purpose Blade, Curved Blade for Easy Cuts; Cutlery Handcrafted in Japan:
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✻ Henckels Cooking tools 6 pc set :
✻ Terracotta 3.5 oz pinch bowls mini :
✻ Allspice wood spice rack, 30 jars:
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How to make FAMOUS Mexican Baked Smothered Chile Verde BURRITOS Recipe
Hello & welcome to the Views Kitchen! In today's recipe, we will be showing you how to make easy baked burritos. Filled with Carnitas and smothered with a creamy green chili sauce, Oh, Yeah! If you like wet burritos, this recipe is for you. The list of ingredients can be found below, thank you for subscribing and liking our content. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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Baked Burritos Smothered w/ Creamy White Sauce -
Baked Wet Burritos Smothered w/ Red Chili Sauce -
Easy flour tortillas recipe -
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Bake temp 380 for 20 -22 minutes
-Preheat oven-
Ingredients
Flour tortillas- Easy Recipe -
1 to 2 cups freshly grated Mozzaralle and medium cheddar
Creamy Green chili sauce ingredients
10 to 13 tomatillos
6 roasted and peeled Hatch chiles ( You can use Anaheim or canned green chili)
6 Garlic cloves
1 roasted serrano pepper
1/2 bunch cilantro
1/2 medium white or yellow onion
2 Tbs chicken bouillon (Natural Knorr chicken bouillon)
1/2 cup water
1/4 Heavy whipping cream (or Crema Fresca, milk, evaporated milk)
2 Tbs AP flour
2 Tbsp Butter or 2 Tbs margarine
Extra spicy lovers- Add 5 chiles de arbol or 8 Chiltepines
Filling
Carnitas - (Easy Instant pot carnitas) -
2 to 3 potatoes
Boil peeled and cubed for 10-12 minutes
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#mexicanfoodrecipes #viewsontheroad #wetburrito #wab
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????Slow Cooker Pork Burritos
SLOW COOKER PORK BURRITOS
PRINTABLE RECIPE AND NUTRITIONAL INFO:
RECIPE:
INGREDIENTS:
3-5 lbs. pork shoulder
22 oz. Rotel (two 11-oz. cans)
8 oz. fire-roasted green chiles (two 4-oz. cans)
1 sweet yellow onion diced
2 limes
2 Tbsp. honey
1 tsp. oregano
1 Tbsp. chili powder
1 ½ tsp. salt
½ tsp. black pepper
1 tbsp. soy sauce
2 tsp. cumin
INSTRUCTIONS:
Add everything to the slow cooker.
Cook on LOW for 9-10 hours or until the pork is ultra tender.
Remove the pork onto a large plate and shred, discard any fat.
Degrease the sauce in the slow cooker by laying a paper towel over, then discard.
Add the meat back to the slow cooker into the juices.
Make into burritos and serve!
FAN MAIL:
THE MAGICAL SLOW COOKER
SARAH OLSON
PO BOX 70586
SPRINGFIELD, OR 97475
FAST AND EASY GREEN CHILI BURRITOS
THIS WEEKEND TURNED INTO ONE OF THE BUSIEST EVER FOR OUR FAMILY - SO I NEEDED SOMETHING QUICK AND SOMETHING TASTY - I CHOSE THESE FAST AND EASY GREEN CHILI BURRITOS. THEY WERE A HUGE HIT WITH MY FAMILY. YOU GOTTA TRY EM!
Recipe:
beef roast, pork roast or chicken
Green chili sauce (any brand)
add to crock pot and cook all night on low
Shred meat and add
Rice and beans.
ENJOY!