MAKE YOUR BURRITOS LIKE THIS | PoorMansGourmet

beef chuck

🥗Healthier: lean ground turkey

💰Cheaper: pork shoulder

Turkey reduces fat while pork is often cheaper.

green tomatillos

🥗Healthier: green bell peppers

💰Cheaper: canned tomatillos

Bell peppers provide similar flavor and texture.

jalapeño peppers

🥗Healthier: serrano peppers

💰Cheaper: banana peppers

Serranos are slightly hotter; banana peppers are milder.

Heat olive oil in a large skillet or pot over medium-high heat.

Add the 1" pieces of pork and sear until browned on all sides. Season generously with salt and pepper while cooking. Remove the pork and set aside.

In the same skillet, add more olive oil if needed. Sauté the chopped onion and Anaheim chili pepper until softened and fragrant, about 3-4 minutes.

Return the pork to the skillet and pour in 1 cup chicken broth. Stir to combine, cover, and reduce the heat to low. Let it simmer while you prepare the green chili enchilada sauce.

Roast the 3 Anaheim peppers and 8 tomatillo tomatoes under a broiler or over an open flame until charred and blistered. Peel off the charred skin and remove the stems and seeds.

In a blender, combine the roasted Anaheim peppers, tomatillos, green onions, jalapeño (optional), 2 garlic cloves, cumin, Mexican oregano, and black pepper. Add enough chicken broth to just cover the veggies, then blend until smooth.

Pour the blended sauce into a saucepan and bring it to a gentle simmer. Let it cook for 10 minutes, stirring occasionally, to deepen the flavors.

Pour the prepared green chili enchilada sauce over the simmering pork. Stir to coat the meat evenly.

Cover the skillet and let the pork and sauce simmer together over low heat for 20-30 minutes, allowing the flavors to meld and the pork to become tender.

Serve hot with rice, tortillas, or as a filling for tacos and burritos. Garnish with fresh cilantro or lime wedges if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens