Chile Verde Burrito Recipe

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Chile Verde Burrito

sharon mcfall


I haven't seen this recipe posted anywhere so I thought I would share it. most restaurants make this dish using beef. we have always used pork. it has been in my family since I was a little girl and everyone still requests it in the winter. but it is good all year round.

pinch tips: Flour, Eggs & Breading Techniques



4-6 people


30 Min


1 Hr 10 Min


Stove Top


one large
pork roast or pork tri- tip cut into bite size pieces
one large
can diced tomatoes. more if needed
one large
can diced ortega green chiles
two medium
cans diced jalepenos', add one tsp. crushed red peppers . if it's not hot enough add 1/2 tsp. crushed red peppers
1/2 c
cornstarch for thickening
velveeta cheese grated
flour tortillas

Directions Step-By-Step

cut up your roast into bite size pieces. hint. leave a little of the fat in.
put into a large pot. I use a waterless cookware pot. add the green chilies, and jalapenos. cover and cook on lowest heat till meat is tender and juices have cooked out. (DO NOT ADD ANY WATER)
after the meat is done and is tender add in the diced tomatoes. if there is not much juice with the tomatoes ADD ANOTHER CAN. salt to taste.
turn the fire up and when it starts to boil, mix 1/2 cup of cornstarch with water and add to mixture to thicken. taste. if it is not hot enough to suit you add the crushed red peppers now.
warm a large flour tortilla add meat mixture with a little of the cheese. roll up. add more mixture to top of burrito add more cheese. if cheese does not melt on top put in microwave for few seconds then ENJOY!

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Mexican
Hashtag: #mexican food