Chili Verde Burritos
CHILI VERDE BURRITOS
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|1 lb||pork tenderloin, cut into 1" pieces|
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|1 lb||fresh tomatillos, drained|
|2||carrots, coarsely chopped|
|1||potato, peeled and cut into 1" pieces|
|4 clove||garlic, minced|
|14 oz||green chili salsa|
|7 oz||can diced green chili, drained|
|1/4 tsp||red pepper|
|12||whole wheat tortillas, warmed (about 8 oz)|
|2 medium||tomatoes, chopped|
|1 c||snipped fresh chives|
|1/2 c||snipped and loosely-packed fresh cilantro|
|tortilla chips, optional|
|corn chips, optional|
West Olive, MI (pop. 23,859)
Member Since Apr 2010
Someone suggested that we go visit a kitchen store called the Bitchin' Kitchen. While there, we perused their cookbooks, and based on the titles, I think they were created specifically for the store. We took home the cookbook, Any Bitch Can Lose It. This recipe comes from that. My husband doubled it, and it turned out almost like a soup. But, YUM, it was good. And, hence, my addition of rice or crushed chips. . .
If doing the optional rice, start preparing it right away.
Spray a Dutch oven with non-stick cooking spray. Heat over medium-high heat. Add the pork. Cook and stir until the pork is no longer pink.
Add the next 4 ingredients and cook and stir about 7 minutes more. Add the salsa, chili pippers, salt, and pepper.
Bring to a boil, then reduce the heat. Cover and simmer for 30 minutes.
Put out pork mix, tortillas, tomatoes, chives, and cilantro for individual burrito prep. We found the pork mix so juicy that instead of the tortillas, we put out rice or chips -- lay a base of rice or crushed chips, followed by the other ingredients to taste.