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Chili Verde Burritos: A Flavorful Fiesta

The aroma of simmering tomatillos and roasted chilies instantly transports me back to my college days in Tucson, Arizona. Every Saturday morning, the local farmers market would be ablaze with colors and scents. One particular vendor, a sweet abuela named Elena, sold the most incredible Chili Verde. The first bite was always an explosion of bright, tangy, and savory flavors, and I’d savor every last bit mopped up with a warm tortilla. This recipe, inspired by those memories, is a tribute to the vibrant tastes of the Southwest.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 12
Yields: 12 burritos
Dietary Type: Gluten-Free (if using corn tortillas)

Ingredients

2 ½ lbs pork tenderloin
1 (28 ounce) can tomatillos
2 (7 ounce) cans diced green chilies
3 ounces slivered almonds
1 medium onion, diced
1 garlic clove, diced or crushed
1 cup chicken broth
Cumin
Chili powder
1 jalapeno (fresh or canned)
1 tablespoon oil (olive, canola or if you prefer, bacon drippings)
12 flour tortillas (we use the huge ones)

Garnishes (Optional):

Cheese
Sour cream
Whole black beans
Refried beans
Guacamole
Mexican rice

Equipment Needed

Dutch oven or large pot
Blender or food processor
Knife
Cutting board
Slotted spoon

Instructions

To make the pork easier to handle, place the pork loin in the freezer for about 30 minutes. This firms it up, making it simpler to cut.
Remove the pork from the freezer and trim all visible fat. Then, cut the pork into cubes, about 1 inch or so.
Heat the oil in a dutch oven or large pot over medium-high heat. Once the oil is hot, add the cubed pork.
Cook the pork until all sides are lightly browned. This step develops flavor through the Maillard reaction.
Using a slotted spoon, remove the browned pork from the dutch oven and transfer it to a plate or small bowl. Set aside.
Add the diced onion to the pan and cook until lightly browned, stirring occasionally.
Add the diced or crushed garlic clove to the pan with the onions and cook for another minute until fragrant, being careful not to burn it.
While the onion is browning, prepare the tomatillo mixture. Place the slivered almonds in a blender or food processor.
Pulse the almonds until they are the consistency of meal. Be careful not to over-process, or you’ll end up with almond butter.
Add the tomatillos (drained if using canned), one can of the diced green chilies (undrained), and the jalapeno (stemmed and seeded for less heat) to the blender or food processor.
Puree the mixture for about 1 minute, until smooth.
Once the onions and garlic are done, carefully add the tomatillo mixture to the pan. Be careful, as the mixture may splatter.
Season the mixture with cumin and chili powder. Start with about 4 to 5 tablespoons of cumin and 1 tablespoon of chili powder. Adjust the amounts to your taste preferences. Remember, you can always add more later.
Return the browned pork to the pan with the tomatillo mixture. Add the chicken broth.
Bring the mixture to a slow boil, then cover the dutch oven and reduce the heat to simmer.
Cook covered for about 1 hour.
Uncover the dutch oven and continue cooking until the liquid reduces to your desired consistency. This may take another 30-60 minutes. Stir occasionally to prevent sticking. The longer it simmers, the more tender the pork will become.
Once the Chili Verde is ready, warm the flour tortillas.
Assemble the burritos with your preferred condiments, such as cheese, sour cream, whole black beans, refried beans, guacamole, and Mexican rice.
Serve immediately and enjoy!

Expert Tips & Tricks

Freezing the Pork: Partially freezing the pork tenderloin before cutting makes it much easier to achieve uniform cubes. This ensures even cooking.
Spice Control: When adding the jalapeno, remember that removing the seeds and membranes reduces the heat significantly. If you prefer a milder chili verde, consider using only half of the jalapeno or omitting it altogether.
Browning the Pork: Don’t overcrowd the pan when browning the pork. Brown it in batches if necessary, to ensure each piece develops a nice sear.
Simmering Time: The simmering time can vary depending on the size of your pot and the heat of your stove. Check the chili verde periodically and adjust the heat as needed to maintain a gentle simmer.
Make Ahead: Chili Verde is a great make-ahead dish. The flavors meld and deepen as it sits. You can make it a day or two in advance and store it in the refrigerator.
Thickening the Sauce: If the sauce is too thin for your liking, you can thicken it by simmering it for a longer period with the lid off, allowing more of the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the simmering chili verde.
Pork Substitutions: If you don’t have pork tenderloin, you can use pork shoulder (also known as pork butt). Pork shoulder is a tougher cut of meat, but it becomes incredibly tender when slow-cooked. You may need to increase the simmering time if using pork shoulder. Chicken thighs are also a great alternative if you prefer poultry.
Boosting Flavor: For a richer, more complex flavor, try adding a teaspoon of Mexican oregano to the chili verde during the simmering process. A splash of lime juice at the end can also brighten the flavors.

Serving & Storage Suggestions

Serve your Chili Verde Burritos hot, immediately after assembling them. Garnish with your favorite toppings, such as chopped cilantro, diced tomatoes, or a dollop of guacamole.

Leftover Chili Verde can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months. To reheat, thaw the chili verde in the refrigerator overnight and then heat it in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	293.6 kcal	N/A
Calories from Fat	N/A	34%
Total Fat	11.1 g	17%
Saturated Fat	2.2 g	11%
Cholesterol	61.4 mg	20%
Sodium	694.3 mg	28%
Total Carbohydrate	23.6 g	7%
Dietary Fiber	3.7 g	14%
Sugars	5 g	N/A
Protein	25 g	49%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Chili Verde: Substitute the pork with firm tofu or a mix of vegetables like zucchini, bell peppers, and potatoes.
Spicier Chili Verde: Add more jalapenos or a pinch of cayenne pepper for extra heat.
Creamy Chili Verde: Stir in a dollop of sour cream or Mexican crema before serving for added richness.
Gluten-Free Chili Verde: Use corn tortillas instead of flour tortillas to make this dish gluten-free.
Instant Pot Chili Verde: Adapt this recipe for the Instant Pot by browning the pork using the sauté function, then adding the remaining ingredients and cooking on high pressure for 20 minutes, followed by a natural pressure release.

FAQs (Frequently Asked Questions)

Q: Can I use dried chilies instead of canned green chilies?
A: Yes, you can use dried chilies like Anaheim or Poblano. Rehydrate them in hot water before blending.

Q: How do I prevent the sauce from being too acidic?
A: A pinch of sugar or a small piece of baking soda can help balance the acidity of the tomatillos.

Q: Can I make this in a slow cooker?
A: Absolutely! Brown the pork as instructed, then transfer it to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: What’s the best way to warm tortillas?
A: You can warm tortillas in a dry skillet, in the microwave (wrapped in a damp paper towel), or over an open gas flame for a slightly charred flavor.

Q: Can I add beans to the chili verde while it’s cooking?
A: Yes, adding a can of drained and rinsed pinto or black beans during the last 30 minutes of simmering can add extra flavor and texture.

Final Thoughts

This Chili Verde recipe is more than just a dish; it’s a culinary journey that evokes memories and creates new ones. Don’t be afraid to experiment with the spices and garnishes to make it your own. Gather your loved ones, prepare a batch of these flavorful burritos, and enjoy the fiesta! And please, share your creations and feedback – I’m always eager to hear how this recipe becomes a part of your own family’s story.

Chili Verde for Burritos Recipe