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
Shredded Pork Chile Verde Burrito- At Home Recipe- This Pork is AMAZING!
Brian has done it again folks! This shredded pork burrito was amazing... and we aren't just saying that. The pork was so juicy and tender. It would be good on pretty much anything. A salad, sandwich, by itself, whatever you fancy. The chile verde sauce is a staple for us and is always amazing. For those that don't like spice, not to worry, it isn't spicy if you remove the seeds and ribs from the jalapenos! Give this a try and let us know what you think! Also let us know what you think about the ASMR of the cooking noises being left in. Trying some new things here to see what we like best.
#athomecooking #shreddedpork #porkburrito
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Search For The Perfect Burrito: Colorado’s Spicy, Smothered Goodness | NBC Latino | NBC News
We set out to find the perfect burrito, and people in Colorado think that they do it best. Smothered in green chile, Colorado's smothered burrito is one-of-a-kind. (Video by Marissa Armas)
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Search For The Perfect Burrito: Colorado’s Spicy, Smothered Goodness | NBC Latino | NBC News
Cook-Along #1 - Pork Burritos
Cook along with Jack Scalfani as he shows you his pork burritos. Post pictures of you biting your burritos at:
Here is the recipe:
Ingredients:
2 lg pork chops
1 lg can ortega chilies
1 med can tomato sauce
1 lg onion
1/2 tsp garlic powder
1 lg can re-fried beans
1 pkg lg flour tortillas
1/2 cup jack cheese, shredded
1/2 cup chedder cheese, shredded
or 1 cup mexiblend or fiesta blend cheese
Directions:
Cut pork chops into small cubes. Save fat and bones. Fry meat, fat and bones with garlic powder until cooked. Remove bones and fat when cooked. Add onion, chilies and tomato sauce to cooked pork. In separate saucepan heat re-fried beans. Heat tortillas. put pork mixture and refried beans into tortilla. Enjoy. Post your pictures on
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Pantry Meal: Pork Green Chili Burritos: Noreen's Kitchen
Look for this recipe on my website:
For a traditional Pork Green Chili:
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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!
????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
Green chili smothered burrito with pork.