Name: Triple B Restaurants Chile Verde Pork Burrito Grande Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs pork shoulder; 2 tbs olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 1 cup green chilies, diced; 2 tsp cumin; 1 tsp salt; 1 tsp black pepper; 2 cups chicken broth; 4 pieces large flour tortillas; 2 cups green enchilada sauce; 2 cups shredded cheese (cheddar and Monterey Jack mix); 1 cup sour cream; 2 cups tomatoes, diced; 1 medium onion, finely chopped; 1 cup cilantro, chopped; 2 tbs lime juice; 1 medium jalapeño, minced; 1 tsp salt

Smirnoff Vodka, Clamato, garlic Tabasco, pickled beans, Worcestershire, red hot rim spice

CAESAR

Fresh avocado with lime, cilantro, and onion.

Guacamole

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Wrapped in a Large Grilled Flour Tortilla and Topped With Green Enchilada Sauce, mixed shredded cheeses and Sour Cream. House Made Salsa Mexicana on The Side

In a large pot, heat the olive oil over medium-high heat. Add the pork shoulder and sear on all sides until browned, about 5-7 minutes. Remove the pork and set aside.

Sear the Pork

In the same pot, add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Sauté Aromatics

Add the diced green chilies, cumin, salt, and black pepper to the pot. Stir to combine, then return the pork to the pot. Pour in the chicken broth and bring to a simmer.

Combine Ingredients

Cover the pot and reduce the heat to low. Let simmer for about 2-3 hours, or until the pork is tender and easily shredded.

Cook the Pork

Once cooked, remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot and stir to combine with the sauce.

Shred the Pork

Warm the large flour tortillas in a skillet over medium heat for about 30 seconds on each side until pliable.

Prepare Tortillas

On each tortilla, add about 1/4 of the shredded pork filling in the center. Top with shredded cheese.

Fill the Burritos

Fold in the sides of the tortilla, then roll from the bottom up to enclose the filling tightly. Repeat with remaining tortillas.

Roll the Burritos

In a skillet, grill the rolled burritos over medium heat until golden and crispy, about 2-3 minutes on each side.

Heat the Burritos

Place each burrito on a serving plate, drizzle with green enchilada sauce, and top with a dollop of sour cream.

Add Enchilada Sauce

In a bowl, mix together diced tomatoes, finely chopped onion, chopped cilantro, lime juice, minced jalapeño, and salt. Stir until well combined.

Allow the salsa to sit for at least 15 minutes to let the flavors meld together before serving.

Let it Sit

pork shoulder

olive oil

onion, chopped

garlic, minced

green chilies, diced

cumin

salt

black pepper

chicken broth

large flour tortillas

green enchilada sauce

shredded cheese (cheddar and Monterey Jack mix)

sour cream

tomatoes, diced

onion, finely chopped

cilantro, chopped

lime juice

jalapeño, minced