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