Diary of a Foodie

Wednesday, April 2, 2014

Green Chili Pork Burritos with Honey Tomatillo Sauce

 In this version of a burrito, I was trying to make everything green, in a homage to Bobby Flay's Triple Green Burrito he used in a Throwdown Competition. I didn't follow his recipes at all, just tried to make everything green and tasty in my rendition also.

Green Chili Pork Burritos
makes 10-12 burritos

2 lb bone-in pork roast
1 4 oz can Hatch green chilis
5 tomatillos, husk removed and quartered
2 cloves garlic, smashed
1/4 of an onion, diced
1/4 c honey
1/2 c water
1 jalepeno, pierced with a fork
1 tsp salt and black pepper, each
1/4 c chopped cilantro

10-12 flour tortillas, warmed and softened for assembly (I wrap them in foil and heat in oven at 350 degrees F for 10 minutes)

1-2 cups of shredded cheese, your flavor choice  I used Colby jack

In a large Crockpot, add all ingredients EXCEPT the cilantro. Cook on high at least 4-6 hours, until pork is fork tender and shreddable. Remove pork from Crockpot and let it rest for 15 minutes. While meat is resting, remove the jalepeno from the sauce and then pour the rest of the sauce that pork was cooked in, into a blender and add the cilantro. REMOVE THE CENTER PART OF THE LID BEFORE BLENDING, and cover the lid with a towel, allowing the steam to escape. Hot liquids expand in a blender and if you do not remove this part, the mixture will explode hot liquid all over you. PLEASE BE CAREFUL!!! Once mixture is smooth, add it back into the Crockpot. At this point, the meat should be cooled slightly and rested. Using your hands or a fork, shred the pork and add it back into the sauce. Allow it to cook for another 30 minutes on low.

While pork is cooking for the last thirty minutes, prep and make the rest of the burrito fixings.

Cilantro Lime Rice

2 cups cooked white rice
1/4 c chopped cilantro
juice and zest of two limes

Once the rice is cooked (following package directions), add the cilantro and zest and juice of the limes. Sprinkle with salt and mix well. Set aside for assembly.

White Beans

2 cans cannellini beans, drained and rinsed
1 TBSP water
1 garlic clove, minced
1/4 c onion, minced
1/2 tsp cumin
1/2 tsp ground cayenne pepper

In a 2 qt sauce pan add all ingredients and cook on stove top over medium heat for 10 minutes.


2 avocados
juice of one lime
1 tomato, seeded and chopped
salt and pepper to taste

Mash the avocado and then stir in the rest of the ingredients. Mix well.


Take a warmed tortilla and in the center layer with a TBSP of cheese, then rice, beans, pork and top with guacamole. Fold sides of tortilla over top of the ingredients, fold up bottom of tortilla and then roll over. Serve warm.

No comments:

Post a Comment