Many months ago Kevin and I slipped out of the house for our “Date Night”. i.e. stuff your face in public.
(We have decided now that we much prefer stuffing our faces at home)
That epic night it was elected that it should be the local Mexican joint whom would be graced by our presence. Little did we know what was in store for us that night. What we found was the humbly named Burrito Verde….not very impressive on paper by any counts.
Pork served in a green sauce wrapped in a flour tortilla served with beans and rice.
What it should have said was the following,
“Pulled pork simmered for hours with tangy yet savory tomatillo sauce that gushes in your mouth like a stew wrapped in a tortilla covered in cheese. Slurping goodness.”
We returned the following week for taste comparisons, again. And then set to work.
One pork roast. One crockpot. All day they must dance together.
First order is to pull out your bag of beautiful sticky husked tomatillos.
(Any self respecting hispanic store will carry these)
Pull off the husks and wash them under warm water to get rid of all the sticky.
Chop ‘em all in half
And throw them all on a cookie sheet. Set them to broil while you fix the rest of the ingredients.
Serious amounts of lime, cilantro and as many jalepenos as you can stand. Don’t be afraid to be generous with the jalepenos….it can take it.
At this point in the game I thought it was great fun to chop up all the jalepenos with my bare hands….ahh ha ha. All was good until after I sat down after finishing the recipe and scratched my nose.
Only after three hours, ice cubes, rubbing alcohol, a gallon of tears and finally dipping my face in milk did the pain end.
Please wear gloves.
p.s. the next time we made this I did yet again the same mistake. But Kevin handed me a stalk of aloe vera, patted me on the head and I was fixed in ten minutes flat. Ahh husbands.
Back to work, deseed them and take out most of the membranes (leave them if you like your face to burn off)
Chop up an onion. Don’t worry about it being too fine its going in the blender.
Pull out the tomatillos when they are good and black and bubbly.
Throw everything in the blender. Jalepenos, cilantro, lime, tomatillos.
Add some salt and pepper and a generous helping of garlic powder.
We also like to dust in some cayenne and the slightest bit of cinnamon.
We like ours on the slightly chunky side.
Pour over the pork and stir.
You should ideally let this cook in the sauce all day. But if you’re like me and you didn’t remember the tomatillos until you are driving home from work you can let it simmer in the sauce for an hour or so and call it good.
Oh my goodness.
Wrap in a warm flour torilla, top with cheese and flame broil it for a second.
Preferably serve with homemade refried beans, rice and a margarita.
I’m going into a carb comma…..I need beans….now.
pork roast (shoulder or butt work fine)
20-25 large tomatillos
jalepenos to taste
3 large poblano peppers (substitute canned green chili's if unavailable)
garlic to taste (fresh is best, powdered works)
1/2 bunch cilantro
Juice of 2-3 limes
salt and pepper
- Clean tomatillos, cut in half and arrange skin up on baking sheet.
- Roughly chop onion and place on sheet.
- Half and destem jalepenos and poblanos. Deseed jalepenos if desired (all seeds for mild, 1/2 seeds for spicier) jalepenos. Place on sheet with tomatillos and onion.
- Drizzle olive oil over tray and stir lightly to coat.
- Broil on high until tomatillos are blackened and aromatic.
- Let cool to a safe handling temperature.
- Transfer to blender. Add garlic, cilantro, lime, cumin, salt and pepper, cayenne (if not hot enough) and a hint of cinnamon.
- Blend, then pour oven pork roast.
- Cook for 6-8 hours on low.
- Lay pork over wrap, add cheese and wrap. Plate with rice and refried beans.
- Top beans and burrito with shredded cheese. Broil until cheese is melted.
This also makes a phenomenal stew or can be served over rice.