Chili Verde Burritos
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- 1 lb
- fresh tomatillos
- 1 lb
- pork tenderloin, cut into 1" pieces
- carrots, coarsely chopped
- potato, peeled and cut into 1" pieces
- 4 clove
- garlic, minced
- 14 oz
- green chili salsa
- 7 oz
- can diced green chili, drained
- 1/2 tsp
- 1/4 tsp
- red pepper
- 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
- rice, optional
- tortilla chips, optional
- corn chips, optional
1If doing the optional rice, start preparing it right away.
2Peel the husk off the tomatillos and rinse under cold water. Remove the stem connector area and any brown spots. Lay tomatillos in appropriate sized pan and cover with water. Bring to a boil. Reduce heat to low and simmer for five minutes. Turn them over and simmer for an additional five minutes, or until they've turned olive green. Drain water, allow to cool, then coarse chop.
3While the tomatillos are in process, 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.
4Add the prepared tomatillos, carrots, potato, and garlic and cook and stir about 7 minutes more. Add the salsa, chili peppers, salt, and pepper.
5Bring to a boil, then reduce the heat. Cover and simmer for 30 minutes.
6Put 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.