Description
Tender pork is braised in a roasted Hatch green chile and tomatillo sauce, then wrapped with rice, pinto beans, and melted Monterey Jack cheese for a hearty Southwestern-inspired meal.
Ingredients
1 pound tomatillos, husked and rinsed
1 medium yellow onion, quartered
4 garlic cloves
1 jalapeño
2 cups roasted, peeled, and chopped Hatch green chile
½ cup fresh cilantro
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon Mexican oregano
½ teaspoon ground cumin
2 cups low-sodium chicken broth, divided
2½ pounds boneless pork shoulder, cut into 1½-inch cubes
1½ teaspoons salt, plus more to taste
½ teaspoon ground black pepper
1 tablespoon neutral cooking oil
8 large 10-inch flour tortillas
2 cups cooked rice
1½ cups cooked or canned pinto beans, rinsed and drained
2 cups shredded Monterey Jack cheese
Cooking spray or oil for the baking dish
Instructions
1. Preheat the oven to 425°F.
2. Arrange the tomatillos, onion, garlic, and jalapeño on a rimmed sheet pan. Roast for 18 to 22 minutes, turning once, until softened and browned in spots.
3. Transfer the roasted vegetables to a blender. Add the Hatch green chile, cilantro, lime juice, Mexican oregano, cumin, and 1 cup of the chicken broth. Blend until mostly smooth while leaving a little texture.
4. Reduce the oven temperature to 325°F.
5. Pat the pork shoulder dry and season it with the salt and black pepper.
6. Heat the neutral oil in a large Dutch oven over medium-high heat. Brown the pork in two or three batches so the pieces sear instead of steaming.
7. Return all the pork to the Dutch oven. Add the green chile sauce and the remaining 1 cup chicken broth. Scrape the browned bits from the bottom of the pot.
8. Cover and bake for approximately 1 hour 45 minutes, or until the pork separates easily with a fork.
9. Place the uncovered Dutch oven over medium heat. Simmer for 10 to 15 minutes until the sauce coats the pork without pooling in the pot.
10. Increase the oven temperature to 375°F and lightly grease a 9×13-inch baking dish.
11. Warm the flour tortillas until flexible.
12. Place approximately ¼ cup cooked rice, 3 tablespoons pinto beans, ½ cup pork filling, and ¼ cup Monterey Jack cheese below the center of each tortilla.
13. Fold the left and right sides inward, pull the bottom edge over the filling, and roll each burrito tightly.
14. Place the burritos seam-side down in the prepared baking dish. Bake for 10 to 12 minutes until hot and lightly crisp around the edges.
Notes
Taste the Hatch green chile before adding the jalapeño because the heat level can vary considerably.
Drain the beans thoroughly and keep excess sauce out of the tortillas to prevent soggy burritos.
Pork is safely cooked at 145°F with a three-minute rest, but pork shoulder must cook longer to become tender and easy to separate with a fork.
The finished filling should be thick enough to coat the pork without running from the tortilla.
Refrigerate cooked food within two hours and reheat leftovers to an internal temperature of 165°F.
Cool all components before assembling burritos intended for freezing.
Optional toppings such as lettuce, pico de gallo, avocado, lime, or sour cream should be added after reheating.
Nutrition
- Serving Size: 1 large burrito
- Calories: 740 kcal
- Sugar: 5g
- Sodium: 1250mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 7g
- Protein: 45g
- Cholesterol: 125mg