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, specifically designed around cooking the pork in an Instant Pot. Also, in his the meat is not marinated and he uses red Los Palmas sauce. I’ve added the marinade, along with the Instant Pot preparation to make this recipe faster and easier to prepare for a larger group. The marinade is completely optional—and highly recommended!

Ingredients

• 3–4 lbs pork shoulder (½ of a boneless shoulder)
• 1 tbsp lard plus 2 tbsp avocado oil, divided
• 2 lg onions, chopped
• 1 recipe refried beans
• 1 can (7 oz) Ortega diced green chiles, undrained
• 1–2 cups homemade green enchilada sauce (or Los Palmas), to taste
• jack cheese, grated
• flour tortillas

Brazing Liquid

• 1½ cups chicken broth
• ½ cup cilantro
• ⅓ cup avocado oil
• ¼ cup soy sauce
• ¼ cup orange juice
• 2 tbsp 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

Directions

Braze

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

In a skillet, heat 1 tbsp avocado oil and 1 tbsp lard; brown pork chunks on all sides and place in brazing 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 tbsp 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 brazing 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 1 can (28 oz) Los Palmas green enchilada sauce. Add 1 tbsp sugar and ⅓ cup of the remaining brazing 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.

Notes

Preparation

• The marinade-style brazing liquid gives the pork deep flavor quickly, making this ideal for serving large groups.
• For a milder filling, use only 1 cup enchilada sauce; for richer sauciness, use the full 2 cups.
• 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.

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.

Variations

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

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.