Chili Verde Burritos
Posted by: Tuddles Sun, 14 Mar 2004, at 8:03 a.m.
 

Ingredients:

3 lbs. lean pork, cut into 1/2-inch cubes
1-2/3 cup chicken stock
1/3 cup liquid from coarse purée (see directions)

Coarse purée:

1 lb. tomatillos
2 medium onions
3 jalapenos, stems removed
8 cloves garlic
2 4.5-oz. cans of chopped green chiles
1 small bunch of cilantro, chopped
1 tsp. ground cumin

10 large tortillas

Procedure:

After cutting the pork, you’ll need to soften the tomatillos, so they’ll purée easier. Peel off the outer leaf and discard; put in boiling water for 3 minutes; drain in colander, then put tomatillos in a bowl of cold water (to keep them from continuing to cook).

Separately pulse in a mini-food processor: the softened tomatillos, onion, jalapenos and garlic. (I never used a blender for this and I’m afraid it would nearly liquefy the contents.

So if you don’t have a food processor, mince by hand.) Don’t liquefy any of the items -- just pulse it enough to be finely chopped.

As you finish with each ingredient, put it in a mixing bowl. After all four items have been chopped, add the canned chiles and cilantro. Mix well and drain through a colander, catching the juices in another bowl.

Save 1/3 cup of the juices that drain out and discard the rest. Return coarse purée to its own mixing bowl and stir-in the cumin.

Brown pork in Dutch oven or stockpot (I use a 5-qt. cast-iron Dutch oven that works great). Drain; return to pot and add chicken stock and 1/3 cup of the purée liquid.

Simmer pork in liquid for 1 hour. (Can be made ahead, to this point.)

Add coarse purée and simmer for another 20 minutes. Serve in large tortillas, using slotted spoon for filling and a regular spoon to spread liquid on top.

As a side dish, I recommend either Mexican rice or refried beans.