Colorado Green Chili Smothered Burrito

Name: Colorado Green Chili Smothered Burrito (Upgraded)
Total time: 1 h 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.5 lbs Pork shoulder-cut into 1-inch cubes; 1 tbsp Chili powder; 1 tsp Smoked paprika; 1/2 tsp Garlic powder; 1/4 tsp Salt; 1/4 tsp Black pepper; 1 lb Poblano peppers; 6 Jalapeño peppers; 1 Yellow onion-diced; 6 cloves Garlic-minced; 3 cups Chicken stock; 2 tbsp Olive oil; 1 tsp Cumin; 1/2 tsp Oregano; 1/4 cup Chopped cilantro; 4 Large flour tortillas; 1 cup Mexican rice; 1 cup Black beans; 1 cup Monterey Jack cheese-shredded

⏱1h 45m

👥4

🔥900 cal

Medium

🍽️Mexican

A more nuanced take on the classic, featuring a richer sauce and higher-quality ingredients.

1.5 lbs Pork shoulder-cut into 1-inch cubes

1 tbsp Chili powder

1 tsp Smoked paprika

1/2 tsp Garlic powder

1/4 tsp Salt

See all 21 ingredients ↓

(0 reviews)

⏱1h 45m

👥4

🔥900 cal

Medium

🍽️Mexican

A more nuanced take on the classic, featuring a richer sauce and higher-quality ingredients.

#Mexican #Comfort Food #Spicy

Instructions

Season Pork with chili powder, smoked paprika, garlic powder, salt, and pepper. Sear Pork in a Dutch oven until browned on all sides. Add enough water to cover, bring to a boil, then reduce heat and simmer for 2-2.5 hours, or until Pork is very tender. Shred Pork.
Roast Poblano and Jalapeño peppers under a broiler until blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove seeds, and roughly chop.
Heat olive oil in a large pot. Sauté onion and garlic until softened. Add chopped peppers, cumin, and oregano. Cook for 5 minutes.
Pour in chicken stock and bring to a simmer. Reduce heat and simmer for 45 minutes, allowing flavors to meld. Stir in cilantro. Season with salt and pepper to taste. Blend sauce until smooth.
Warm tortillas. Fill each tortilla with rice, black beans, shredded Pork, and Monterey Jack cheese. Roll up tightly.
Pour Green Chili Sauce over burritos and serve immediately.

Ingredients

1.5 lbs 680 g Pork shoulder-cut into 1-inch cubes
1 tbsp 15 mL Chili powder
1 tsp 5 mL Smoked paprika
1/2 tsp 2.5 mL Garlic powder
1/4 tsp 1.25 mL Salt
1/4 tsp 1.25 mL Black pepper
1 lb 450 g Poblano peppers
6 6 Jalapeño peppers
1 1 Yellow onion-diced
6 cloves 18 mL Garlic-minced
3 cups 710 mL Chicken stock
2 tbsp 30 mL Olive oil
1 tsp 5 mL Cumin
1/2 tsp 2.5 mL Oregano
1/4 cup 60 mL Chopped cilantro
Salt to taste
Pepper to taste
4 4 Large flour tortillas
1 cup 235 mL Mexican rice
1 cup 235 mL Black beans
1 cup 235 mL Monterey Jack cheese-shredded

Equipment

Dutch oven
Broiler
Large pot
Blender

Instructions

Season Pork with chili powder, smoked paprika, garlic powder, salt, and pepper. Sear Pork in a Dutch oven until browned on all sides. Add enough water to cover, bring to a boil, then reduce heat and simmer for 2-2.5 hours, or until Pork is very tender. Shred Pork.
Roast Poblano and Jalapeño peppers under a broiler until blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove seeds, and roughly chop.
Heat olive oil in a large pot. Sauté onion and garlic until softened. Add chopped peppers, cumin, and oregano. Cook for 5 minutes.
Pour in chicken stock and bring to a simmer. Reduce heat and simmer for 45 minutes, allowing flavors to meld. Stir in cilantro. Season with salt and pepper to taste. Blend sauce until smooth.
Warm tortillas. Fill each tortilla with rice, black beans, shredded Pork, and Monterey Jack cheese. Roll up tightly.
Pour Green Chili Sauce over burritos and serve immediately.

Nutrition per serving

Calories 900

Ratings & Reviews

0 reviews

Colorado Green Chili Smothered Burrito

Colorado Green Chili Smothered Burrito

Ratings & Reviews

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