Tomatillo Pork Burritos
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.
Servings 1 Roast
Ingredients
- pork roast shoulder or butt work fine
- 20-25 large tomatillos
- 2 onions
- 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
- cumin
- salt and pepper
- cayenne
For the Burritos
- shredded cheese
- sour cream
- refried beans
- rice
- tortillas
Instructions
- 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.
Assemble:
- 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.
Notes
This also makes a phenomenal stew or can be served over rice.