Green Chile Burros
Embark on a flavor-packed journey with these homemade Green Chile Burros, a comforting, bold dish that combines tender pork shoulder simmered to perfection in a rich, aromatic green chile sauce. Infused with the smoky heat of roasted green chiles, juicy tomatoes, and earthy spices like cumin and oregano, this recipe transforms classic ingredients into a hearty filling for soft, warm flour tortillas. The pork is slow-cooked until melt-in-your-mouth tender, then shredded and tossed back into the luscious sauce for maximum flavor. Perfect for weeknight dinners or gatherings, these burros can be customized with toppings like shredded cheese and fresh cilantro for an irresistible finish. With its blend of authentic Southwestern flavors and simple preparation steps, this recipe is a must-try for fans of green chile recipes, burrito-inspired meals, and easy comfort food specialties.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 large, diced Yellow onion
- 4 minced Garlic cloves
- 1.5 cups Roasted green chiles
- 1 14-ounce can Canned diced tomatoes
- 3 cups Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 8 large Flour tortillas
- 1.5 cups Shredded cheese (optional)
- 0.25 cup Chopped cilantro (optional)
Instructions
Season the pork shoulder with salt and black pepper on all sides.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the roasted green chiles, canned diced tomatoes (with their juices), chicken broth, ground cumin, and dried oregano to the pot. Stir well to combine.
Return the seared pork shoulder to the pot, submerging it in the sauce. Reduce heat to low, cover, and simmer for about 2 to 2.5 hours, or until the pork is tender and easily shreds with a fork.
Once the pork is fully cooked, remove it from the pot and shred it using two forks. Return the shredded pork to the pot and stir to combine with the green chile sauce.
Warm the flour tortillas in a dry skillet or microwave until pliable.
To assemble the burros, place a generous portion of the green chile pork mixture in the center of a tortilla. Add optional toppings like shredded cheese and cilantro, if desired. Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a burrito.
Repeat with the remaining tortillas and pork mixture. Serve warm and enjoy!
Nutrition Facts
Calories |
4155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.0 g | 288% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 988 mg | 329% | |
| Sodium | 8532 mg | 371% | |
| Total Carbohydrate | 234.8 g | 85% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 34.5 g | ||
| Protein | 303.9 g | 608% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2288 mg | 176% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 5886 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
