Burrito – Chile Verde Recipe

Preparation

1. 1

   Slow Roasting the Pork

   Preheat the oven to 300°F (150°C). Season the pork shoulder with salt, black pepper, and cumin. In a large ovenproof pot, heat the olive oil over medium-high heat. Sear the pork on all sides until browned, about 4-5 minutes per side. Remove the pork and set aside.

2. 2

   Cooking the Filling

   In the same pot, add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Stir in the green chiles and tomatillos, and cook for another 2-3 minutes.

3. 3

   Combine and Roast

   Return the pork to the pot, nestling it into the vegetable mixture. Add enough water to cover the pork halfway. Cover the pot and place it in the preheated oven. Roast for about 3 hours, or until the pork is tender and easily shreds with a fork.

4. 4

   Finishing Touches

   Once the pork is done, remove it from the oven and let it rest for 10 minutes. Shred the pork using two forks and stir in the chopped cilantro. Adjust seasoning with additional salt and pepper if needed.

5. 5

   Assemble the Burritos

   Warm the flour tortillas in a skillet or microwave. Fill each tortilla with a generous amount of the pork filling, roll them up, and serve with your favorite sides.