Chile Verde Burrito Recipe: Tips for Making Chile Verde Burritos

• 1 pound tomatillos (about 12)
• 2 jalapeño peppers, seeded and sliced
• 1 cup cilantro leaves and stems, roughly chopped
• 4 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1½ pounds pork loin, trimmed and cut into 1-inch cubes
• 1 medium onion, thinly sliced
• 2 teaspoons salt
• 1 tablespoon black pepper
• 8 large flour tortillas, warmed
• 1 cup refried beans, warmed
• 2 cups shredded Monterey Jack cheese
• Sour cream, shredded lettuce, and diced tomatoes, for garnish

1. 1

   Make the chile verde salsa. Remove the husks from the tomatillos and rinse. Place the tomatillos in a medium saucepan with enough water to just cover them.

2. 2

   Add a pinch of salt and bring the mixture to a rapid boil over high heat. When the water is boiling, lower the heat to medium and simmer the tomatillos until they are slightly soft, about 4 minutes.

3. 3

   Drain the tomatillos, reserving the cooking liquid for later use.

4. 4

   Add ½ cup of the cooking liquid to a blender or food processor, along with jalapeños, cilantro, garlic, and cooked tomatillos. Blend or pulse the mixture briefly until a coarse, chunky sauce forms. (Blend longer if you prefer a smoother purée.)

5. 5

   Taste the salsa for seasoning and add more salt if needed. Set the salsa verde aside.

6. 6

   In a large, heavy-bottomed pot or Dutch oven over medium-high heat, heat the vegetable oil.

7. 7

   Add the cubes of pork to the heated Dutch oven and cook until they are browned, stirring occasionally.

8. 8

   Add the thinly sliced onions and 1 cup of the tomatillo cooking liquid to the pork, cover, and lower the heat to medium. Simmer the pork until it is fork-tender, about 1 hour.

9. 9

   Pour the salsa verde over the meat. Season the chile verde pork with salt and pepper.

10. 10

    Simmer the pork chile verde, uncovered, until it has thickened to your liking, about 25–35 minutes.

11. 11

    Assemble the burritos. Spread a few tablespoons of refried beans in the lower portion of a flour tortilla. Add a 1-cup portion of chile verde to the burrito and top with shredded cheese.

12. 12

    Tuck in the sides of the burrito toward the center and roll the tortilla away from yourself over the filling to seal.

13. 13

    Place the rolled burrito seam side down on a plate and ladle additional chile verde sauce over the top. Repeat with the remaining tortillas.
    

14. 14

    Garnish the burritos with sour cream, shredded lettuce, and diced tomatoes and serve immediately.

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