Burrito Verde Recipe

Season pork

Pat pork pieces dry with paper towels. In a bowl, toss pork with 1.5 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp ground cumin, 1/2 tsp dried oregano and minced garlic until evenly coated. Add orange juice and 1 tbsp lime juice, toss and let marinate 15–30 minutes at room temperature (or refrigerate up to 2 hours).

Cook rice

Rinse 1 cup rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 2 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with fork and keep warm.

Sear and finish pork

Heat 1 tablespoon vegetable oil in a large oven-safe skillet over medium-high heat. Sear pork pieces in batches until browned on all sides, about 3–4 minutes per side. Transfer skillet (or pork) to a preheated oven at 350°F (175°C) and roast 25–30 minutes until internal temperature reaches 195°F (90°C) for tender carnitas-style pulling. Alternatively, braise with 1/2 cup water or broth covered for 1–1.5 hours until tender. Once tender, remove pork and let rest 10 minutes, then shred with two forks or chop coarsely.

Caramelize onions & grill carnitas

While pork rests, heat remaining 1 tablespoon oil in a skillet over medium heat. Add thinly sliced yellow onion and a pinch of salt. Cook, stirring occasionally, until edges caramelize and onions are soft and golden, 8–12 minutes. To get a grilled flavor, heat a grill pan or outdoor grill to medium-high and quickly char shredded pork in a single layer 2–3 minutes per side until edges crisp (optional). Combine shredded pork with caramelized onions and toss to combine.

Roast tomatillos and chiles

Preheat broiler or a hot skillet. Arrange 8 tomatillos and 2 serranos on a baking sheet and broil or char on a skillet until black spots appear and skins blister, turning occasionally, about 6–8 minutes total. Remove and let cool slightly.

Blend salsa verde

In a blender or food processor combine the roasted tomatillos and chiles, 1/4 cup chopped white onion, 1 garlic clove, 1/2 cup packed cilantro, 2 tbsp lime juice and 3/4 tsp kosher salt. Pulse until mostly smooth but with a little texture. Taste and adjust salt or lime if needed. Chill until ready to use.

Make pico de gallo

In a small bowl combine finely diced roma tomato, 1/4 cup finely diced white onion, 2 tbsp chopped cilantro and 1 tbsp lime juice. Season with a pinch of salt and stir. Let sit 5–10 minutes for flavors to meld.

Slice avocado

Cut 1 avocado in half, remove pit, peel and thinly slice. Toss slices with a tiny squeeze of lime to prevent browning if not using immediately.

Warm tortillas

Warm 4 flour tortillas on a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes until pliable.

Lay a warmed tortilla on a plate. Spoon about 1/2 cup cooked rice down the center, top with roughly 1/2 cup shredded carnitas and caramelized onions, then drizzle 2–3 tbsp salsa verde over the meat. Add 2–3 slices of avocado and 1–2 tbsp pico de gallo. Sprinkle with 1 tbsp queso fresco if using and add hot sauce to taste.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. If desired, press seam-side down on a hot skillet 1–2 minutes per side to seal and crisp the tortilla. Serve with lime wedges and extra salsa verde on the side.