Green Chile Breakfast Burrito Recipe

Prepare the Pork

In a large pot, heat olive oil over medium heat. Add the pork shoulder and brown on all sides.

Add chopped onion, minced garlic, cumin, salt, and black pepper to the pot. Stir and cook for about 5 minutes until the onions are soft.

Add the green chiles and water, then bring to a boil. Reduce heat to low, cover, and simmer for about 3 hours or until the pork is tender and easily shredded.

Once cooked, remove the pork from the pot and shred it with two forks. Return the shredded pork to the pot and mix with the juices.

Prepare the Eggs

In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

In a skillet, melt the butter over medium heat. Pour in the egg mixture and let it sit for a few seconds.

Gently stir the eggs with a spatula, cooking until they are just set but still creamy. Remove from heat.

Make the Poblano Crema

Roast the poblano pepper over an open flame or under the broiler until charred. Place in a bowl and cover to steam for 10 minutes.

Peel the skin off the poblano, remove the seeds, and chop. In a blender, combine the chopped poblano, sour cream, lime juice, and salt. Blend until smooth.

Assemble the Burritos

In a large tortilla, layer the shredded pork, scrambled eggs, shredded jack cheese, and shredded cheddar cheese.

Roll the tortilla tightly around the filling, tucking in the sides as you go. Repeat with the remaining tortillas.

Serve with country potatoes on the side, drizzling the poblano crema over the burritos before serving.