Chile Verde Burritos

The 9th of 11, Grandma grew up in a large family that loved to sing together while washing dishes after a delicious meal. Nobody ever walked away hungry–a tradition that continues to this day. Every year Grandma’s family would meet for a week-long family reunion. Our family and Uncle Jay’s (#10 of 11) would never miss. We’d always extend the reunion by a week, spending extra time with Uncle Jay, Aunt Barbara, and their four kids. Our adventures were so memorable that many of my favorite childhood memories include Uncle Jay’s family. The first time I remember eating these burritos was at a dinner in their home in San Jose. I still drool a little every time I think about it! This recipe is a variation of Uncle Jay’s, adapted for the Instant Pot. While his original uses red Los Palmas sauce, my version uses green enchilada sauce and a flavorful braising liquid seasoned with citrus, chiles, and spices. Pressure cooking produces tender, flavorful pork while making the recipe easier to prepare for a larger group.

Ingredients

• 3–4 lb (1.4–1.8 kg) pork shoulder (½ of a boneless shoulder)
• 1 tbsp (15 ml) lard plus 2 tbsp (30 ml) avocado oil, divided
• 2 large onions, chopped
• 1 recipe Refried Beans
• 1 can, 7 oz (198 g), Ortega diced green chiles, undrained
• 1–2 cups (240–475 ml) homemade green enchilada sauce (or Los Palmas), to taste
• jack cheese, grated
• flour tortillas

Braising Liquid

• 1½ cups (355 ml) chicken broth
• ½ cup (about 15 g) cilantro
• ⅓ cup (80 ml) avocado oil
• ¼ cup (60 ml) soy sauce
• ¼ cup (60 ml) orange juice
• 2 tbsp (30 ml) lime juice
• 2 tsp salt
• 1 jalapeño, minced
• 1 tsp cumin
• 1 tsp chipotle chili powder
• 1 tsp ancho chili powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp Mexican oregano
• ¼ tsp cinnamon

For Serving

• diced white onion and chopped cilantro, to taste (optional)

For Smothered Burritos (Optional)

• 1 can, 28 oz (794 g), Los Palmas green enchilada sauce
• 1 tbsp (12 g) sugar
• ⅓ cup (80 ml) reserved braising liquid
• ¼–½ tsp xanthan gum

Directions

Braise

Slice pork shoulder into chunks of about 1 lb (454 g) each. In an Instant Pot, combine all braising liquid ingredients.

In a skillet, heat 1 tbsp (15 ml) avocado oil and 1 tbsp (15 ml) lard; brown pork chunks on all sides and place in braising liquid.

Place lid on Instant Pot and close steam vent. Process on high pressure for 45 minutes.

Allow pressure to release naturally for 30 minutes.

Combine Ingredients

Add an additional 1 tbsp (15 ml) avocado oil to skillet and heat until shimmering. Add onion and sauté until softened and slightly browned.

Place refried beans in a large mixing bowl; stir in sautéed onions, green chiles, and enchilada sauce.

Remove meat from braising liquid and cut into chunks or shred; stir into refried bean mixture.

Serve

Serve rolled in a warm tortilla with grated jack cheese, diced white onion, and chopped cilantro.

Serve with Salsa Verde, a side of Mexican Rice, and a tomato-cucumber salad with Espiau’s Vinaigrette.

For smothered burritos, heat one 28 oz (794 g) can of Los Palmas green enchilada sauce. Add 1 tbsp (12 g) sugar and ⅓ cup (80 ml) of the remaining braising liquid; heat to boiling. Whisk in ¼–½ tsp xanthan gum to thicken slightly. Spoon some into the burrito, then smother with sauce and cheese; broil to melt.

Yield: 8–10 servings.

Notes

Preparation

• The seasoned braising liquid gives the pork a rich, well-developed flavor during pressure cooking, making this recipe especially convenient for serving large groups.
• For a milder filling, use only 1 cup (240 ml) enchilada sauce; for richer sauciness, use the full 2 cups (475 ml).
• Be sure to sauté the onions until lightly browned—this adds sweetness and depth to the bean mixture.
• The original version of this family recipe can be found here: Original Chile Verde Burritos.

Variations

• Chicken: Substitute half the pork with chicken thighs for a lighter filling.
• Hatch Chiles: Use Hatch green chiles in place of Ortega for a smokier, more robust flavor.
• Extra Heat: To make it spicier, add an extra minced jalapeño to the bean mixture.

Serving Suggestions

• Great served with Mexican Rice, Salsa Verde, and plenty of fresh cilantro.
• For a crowd, keep tortillas warm in a low oven and serve burrito fillings buffet-style.

Make-Ahead & Storage

• Filling can be prepared 1–2 days in advance; flavor improves as it rests.
• Store filling separately from tortillas to prevent sogginess.
• Leftovers freeze well for up to 3 months—thaw and reheat gently before serving.