Green Chile Recipe

BURROS

1. 1

   Prep

   Pat the pork dry and cut into 1-2 inch chunks. Dice the onion, mince the garlic, and chop the green chiles. If using fresh chiles, roast, peel, and chop; otherwise use canned green chiles.

2. 2

   Brown the pork

   In a large heavy pot, heat the olive oil over medium-high. Season pork with salt and pepper and brown in batches until deeply caramelized. Remove to a plate.

3. 3

   Sauté aromatics

   In the same pot, add the onion and garlic. Sauté until translucent and fragrant, about 3-5 minutes.

4. 4

   Bloom the spices

   Sprinkle in the cumin and oregano. Cook for about 30 seconds to bloom the spices.

5. 5

   Thicken with roux

   Sprinkle the flour over the aromatics and stir to coat. Cook 1-2 minutes to remove raw flour taste.

6. 6

   Build the green chile filling

   Return the pork to the pot. Pour in the chicken broth and add the chopped green chiles. Stir to combine, bring to a simmer, then reduce heat to low and cover. Let simmer for 60-90 minutes until the pork is tender and the sauce thickens.

7. 7

   Finish sauce

   Taste and adjust salt and pepper. If desired, brighten with a squeeze of lime juice.

8. 8

   Prepare tortillas

   Warm the flour tortillas on a dry skillet or wrap in foil and heat in a 300°F oven until pliable.

9. 9

   Assemble burritos

   Place a portion of the pork green chile filling on each tortilla, sprinkle with shredded cheese, and roll into burritos. Keep seam side down as you work.

10. 10

    Bake and serve

    Arrange burritos in a baking dish, top with extra cheese, and bake at 350°F for 5-7 minutes until cheese is melted. Garnish with chopped cilantro and serve with lime wedges on the side.