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Green Chili Pork Burritos

Chile Verde recipe, adapted 🤭 from The Farm Girl Cooks 😉 I don’t use bacon, although I did use bacon fat to sear pork 😋 along with chile verde, fire roasted green chilies, 1/4 of a can of diced tomatoes with green chilies (Ro💥tel; froze remainder), onion, and more garlic. Did not have black beans. This was also a rare occasion where I didn’t have jalapeño 🫨 so I used chipotle peppers with adobo sauce and chili powder. Make it work 😜 I also used garlic powder, onion powder, cumin, oregano, and an all-purpose seasoning that we really like (pictured below), a little dash of Redmond Real Salt and fresh cracked black pepper on pork before searing and again in sauce. In sauce, I added a couple cups of broth. Also, I pressure cooked pork roast for 45 minutes because I cooked it whole. We like it falling apart, tender, and easy to shred. I topped ours with sauce and more cheese. Added preferred toppings afterward.

Green Chile Pork Burritos –

Ingredients:

For the Green Chili Sauce:

  • 4 slices center cut bacon chopped
  • 1-1.5 pound pork tenderloin
  • ½ onion chopped
  • 2 teaspoon minced garlic
  • 4 ounce can diced green chilis
  • 1 tablespoon diced jarred jalepenos (use less if you don’t like heat)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¾ cup water
  • 2 tablespoon cornstarch
  • 2 tablespoon water

To assemble burritos:

Instructions:

To make the Green Chile Sauce in the Instant Pot

  • Set Instant Pot to Saute. When heated, add bacon pieces and cook, stirring occasionally until cooked. Drain if needed and return to the pot.
  • Add all remaining ingredients for Green Chile Sauce EXCEPT cornstarch and 2 tablespoon water to the pot. 
  • Stir ingredients to combine. Set on manual for 7 minutes. Allow to naturally release pressure (NPR) for about 5 minutes, then set to vent.
  • Remove IP lid and set to saute. Combine cornstarch and water in a small bowl. Mix until smooth, then add to the pot. Allow to come to a boil and cook for 3-4 minutes until mixture begins to thicken.

To assemble burritos:

  • Preheat oven to 350 degrees. Top each tortilla with 2 Tbsp. black beans and 3 T. cheddar cheese (you can use your best guess. More cheese is usually better!).
  • Using a slotted spoon, add pork mixture among tortillas.
  • Fold, burrito style, by folding the side closest to you forward. Bring the tortilla sides to the middle, then complete to make a burrito. Place burritos in a casserole dish, seam side down.
  • Top with additional shredded cheese. Spoon green chili sauce over burritos reserving ½ cup for finished burritos. Cook in oven until cheese is melted and bubbly. 
  • Top with remaining green chili when serving. Add a dollop of sour cream or other desired toppings to serve.

Got fresh tortillas from the farmer’s market

We do get our food from local farmers and ranchers. Except fish 🐟  that we buy frozen. We live in the desert 🏜 😆 Although close to the mountains, summer is too hot to go fishing 🎣 for me 🫠. I also keep some frozen vegetables on hand. Just sayin’.

I used separate pans because my granddaughter is coming over, so maybe she’ll want to take some home with her 🤷‍♀️

My daughter wants me to bottle that sauce! Now I’ll have to remember exactly what I did 😳 pretty much got it above, except because I made so much sauce, the slurry didn’t make it thick enough, so I did the old trick my mother used to do; shake 1/4 cup of flour with 1/2 cup or so of water vigorously (I did also add a dash of that seasoning to flour), then stirred that into bubbling sauce until it got a little thicker. I must add that I put a tsp of brown sugar in the sauce, too.  I don’t know why. A combination of remembering Bobby Flay added honey to his chile verde. And balancing flavors. 🤷‍♀️ 🤔 Salt, Fat, Acid, Heat… and sweet? Damn delicious 😋

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