Chile Verde Pork Burritos


  • 1 pork butt
  • 2 tablespoons garlic salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon kosher salt
  • 2 tablespoons vegetable oil
  • 8-10 garlic cloves , minced
  • 1 large white onion , sliced thinly
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 cups chicken broth
  • 1/3 cup all-purpose flour
  • 1 16- ounce jars of tomatillo salsa verde
  • 1 tablespoon tomato paste
  • 2 cups fresh green chiles, chopped
  • Flour tortillas
  • Shredded cheddar cheese
  • Diced onion, lettuce, tomato and avocado for serving


  1. Cut the pork into 1/2-inch cubes and season with the garlic salt, black pepper, and kosher salt.
  2. Brown pork in vegetable oil using large pot or skillet
  3. Sauté garlic, onions, and green chile in separate pan until softened
  4. Add cumin, chili powder, flour and chicken broth, mix well
  5. Combine pork and sautéed vegetables
  6. Add tomato paste and salsa verde, mix well
  7. Bring to a boil then let simmer for 20 minutes (simmer for up to 3 hours for a stronger flavor)
  8. Build your burrito! Lay out tortillas, add chile verde pork, cheese, lettuce, tomato and avocado

The post Chile Verde Pork Burritos first appeared on National Swine Registry.

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