{"id":6103,"date":"2024-12-18T14:35:08","date_gmt":"2024-12-18T14:35:08","guid":{"rendered":"http:\/\/isticharati.ma\/?p=6103"},"modified":"2024-12-18T14:35:08","modified_gmt":"2024-12-18T14:35:08","slug":"mexican-chili-verde-pork-burritos-with-hatch-green-chile-sauce","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6103","title":{"rendered":"Mexican Chili Verde Pork Burritos with Hatch Green Chile Sauce"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/strong><\/h1>\n

For the Pork:<\/strong><\/h4>\n

2 lbs pork shoulder or pork butt, trimmed and cut into large chunks<\/p>\n

1 onion, quartered<\/p>\n

4 garlic cloves, smashed<\/p>\n

2 cups chicken broth<\/p>\n

1 tbsp ground cumin<\/p>\n

1 tbsp ground coriander<\/p>\n

1 tsp oregano<\/p>\n

1 tsp salt<\/p>\n

1\/2 tsp black pepper<\/p>\n

1 tbsp olive oil<\/p>\n

2 cups Hatch green chiles (can use canned Hatch chiles or roasted fresh)<\/p>\n

For the Hatch Green Chile Sauce:<\/strong><\/h4>\n

1 tbsp olive oil<\/p>\n

1\/2 onion, diced<\/p>\n

2 garlic cloves, minced<\/p>\n

3-4 fresh Hatch green chiles, roasted and peeled (or canned)<\/p>\n

1 cup chicken broth<\/p>\n

Salt and pepper to taste<\/p>\n

For the Burritos:<\/strong><\/h4>\n

Large flour tortillas<\/p>\n

Shredded lettuce<\/p>\n

Diced tomatoes<\/p>\n

Sour cream<\/p>\n

Shredded cheese (Mexican blend or your choice)<\/p>\n

Optional: Avocado slices, pickled jalape\u00f1os, cilantro<\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n

\"\"<\/p>\n

Instructions:<\/strong><\/h1>\n

1. Cook the Pork:<\/strong><\/h4>\n

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add pork chunks and brown on all sides.<\/p>\n

Once browned, add the quartered onion, smashed garlic, chicken broth, cumin, coriander, oregano, salt, and black pepper. Stir to combine.<\/p>\n

Bring to a boil, then reduce heat to low. Cover and simmer for about 2-3 hours<\/strong>, or until the pork is tender and easily shreds with a fork.<\/p>\n

Once the pork is cooked, shred it using two forks and set it aside.<\/p>\n

2. Make the Hatch Green Chile Sauce:<\/strong><\/h4>\n

In a small skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened (about 5 minutes).<\/p>\n

Add the roasted Hatch green chiles (if using fresh, remove the skins and seeds). Stir to combine.<\/p>\n

Add the chicken broth and bring to a simmer. Cook for 10-15 minutes, allowing the flavors to meld.<\/p>\n

Using an immersion blender or regular blender, blend the sauce until smooth. Season with salt and pepper to taste.<\/p>\n

3. Assemble the Burritos:<\/strong><\/h4>\n

Warm the flour tortillas by heating them in a skillet or microwave for a few seconds.<\/p>\n

To each tortilla, add a generous portion of the shredded pork, followed by a drizzle of Hatch green chile sauce.<\/p>\n

Top with shredded lettuce, diced tomatoes, sour cream, and cheese.<\/p>\n

Optionally, add avocado, pickled jalape\u00f1os, or cilantro for extra flavor.<\/p>\n

4. Serve:<\/strong><\/h4>\n

Roll up the burrito by folding in the sides and then rolling from the bottom up.<\/p>\n

Serve with extra Hatch green chile sauce on the side, if desired.<\/p>\n

These Chili Verde Pork Burritos with Hatch Green Chile Sauce<\/strong> are the perfect combination of tender, flavorful pork with a spicy and tangy green chile sauce. A delicious meal for any occasion! \ud83c\udf2f\ud83c\udf36\ufe0f<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: For the Pork: 2 lbs pork shoulder or pork butt, trimmed and cut into large chunks 1 onion, quartered 4 garlic cloves, smashed 2 cups chicken broth 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp oregano 1 tsp salt 1\/2 tsp black pepper 1 tbsp olive oil 2 cups Hatch green chiles […]<\/p>\n","protected":false},"author":1,"featured_media":6105,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6103","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6103","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6103"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6103\/revisions"}],"predecessor-version":[{"id":6106,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6103\/revisions\/6106"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6105"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6103"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6103"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6103"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}