Green Chili Burritos – Family Style (Edit recipe)

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A family recipe that I grew up enjoying, again and again. While not traditionally made, it's what my mom made for our family with what was available at the time. So naturally, it's a meal I made for my family as a young mother and one that now my kids also make for their families. That’s how generational family recipes work isn’t it? Imprinting the tastes and smells of comfort and memories in every single bite! A tribute recipe of my mom's that I’m so happy to share with you! I used my SOURDOUGH TORTILLAS, something my mom didn't use but one I know she'd love if she were still with us. Miss you Mom! 💜

PREP TIME

45 minutes

COOK TIME

6 hours

INGREDIENTS

36

Serves: 8-12

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Ingredients

STEP 1: slow cooker

STEP2: post slow cooker

STEP 3: additional spices

STEP 4: final additions

  • 14 - 16 oz Fire Roasted Green Chiles, canned variety, I like poblano or standard green chilis
  • .5 - .75 cup Milk, of choice, can sub broth or water
  • .5 - .75 cup Cornstarch, don't use arrowroot*, see note below
  • .5 - .75 cup Cilantro, roughly chopped, optional

to SERVE!

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Place tenderloins in the base of your slow cooker. Sprinkle salt, cumin, garlic, onion and oregano on the tenderloin and pour salsa and broth on top, stirring slightly to combine. Cover and cook on high for 5-6 hours.
  2. Once done, remove pork from broth to a cutting board. Allow to cool slightly as you prepare the green chili.
  3. Pour liquid from the base of the slow cooker into a large stockpot (approx. 8 qt), over medium heat. Pouring carefully as it will be hot. Add the additional salsa, starting with 1 cup followed with broth, salt, lime juice. Stirring to combine.
  4. The additional spices are where you can make the flavors work for your personal preference. Taste the mixture in the stockpot and add more of the spices as your tastebuds dictate. The addition of chipotle chili powder here doesn’t add heat as much as a layer of smoky undertones. The rest of the additional spices can be added in the desired amounts after tasting. It’s really a personal preference. These are the same spices you added when you cooked the tenderloins, so they are already a part of the broth, but you might like more intensity, totally your call.
  5. Once you have the broth flavored to your liking, the green chili is ready to be finalized.
  6. Add the canned green chilis to the pan, stirring to combine. Create a slurry by stirring together the milk and cornstarch (starting with a ½ cup of each) until it’s smooth. Bring the broth to a slow boil, then pour this slurry into the hot liquid, in a thin stream, while stirring to fully incorporate. It will begin to thicken from here, reduce heat and see if it’s the consistency you prefer. If you want it a bit thicker, mix up the remaining ¼ cup of milk/cornstarch and repeat.
  7. Once you have the consistency you like, cut up and/or shred the pork then add between 4-5 cups to the green chili, adding as much or as little as desired. Reserve any leftover pork to use later. Since the pork is so tender, I like to add it at the very end so that it doesn’t all come apart as you season/thicken the green chili. Making it so you have some nice larger chunks of pork when you serve it. Add chopped cilantro, if using, stirring to fully combine.
  8. To serve, warm up beans in a separate pan, adding water if needed to create a nice smooth consistency.
  9. Warm up tortilla on a tortilla warmer or dry pan. Move it to a plate, fill with beans (about ¼ cup or so), a bit of green chili (personal preference) and cheese. Fold and roll up the burrito as desired, then spoon additional green chili over the top, essentially creating a smothered burrito. Top with additional cheese, botana sauce (or hot sauce of choice) cilantro and chili flakes.
  10. Serve with beans on the side and blue corn chips and a squeeze of lime if desired.

Notes

ARROWROOT: I do not care of the texture of things thickened with arrowroot, so I would not suggest that as an alternative. It leaves the green chili with a very slimy texture which is very off putting. If you don't tolerate corn, you could also make a slurry with flour and water or milk, but the amounts may vary.

TO SERVE: You can of course serve with sour cream, guacamole, sliced avocado or cilantro rice, all your choice. This version is how I grew up eating them, but personalize as you prefer.

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My Notes:

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:909
Fat:15 g
Carbohydrates:54 g
Protein:31 g
Cholesterol:48 g
Sodium:2777 mg
Fiber:8 g
Sugars:4 g
Calculated for total recipe.
Coconut Free Egg Free Meat Nut Free Sauces & Dressings Shellfish Free Soups Sugar Free

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4 responses to “Green Chili Burritos – Family Style”

  1. Pooja Parikh Pooja Parikh says:

    Happy 300th recipe my dear friend!! What an incredible tribute and beautiful way to celebrate this milestone.

  2. Oh my these look amazing! This is the perfect recipe for your 300th! Can’t wait to try them 🙂

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