Best Pork & Chile Burritos
Submitted by kerica21
Pork and chile burritos simmer cubed pork with tomatillos, jalapeno, cilantro, and warm spices into a tangy, fork-tender filling rolled into flour tortillas, broiled with melty cheese.
YIELD
12 servingsPREP
15 minCOOK
80 minREADY
100 minBest pork and chile burritos build a Tex-Mex meets New Mexican filling around cubes of pork shoulder slow-simmered with tomatillos, jalapeño, and a generous handful of fresh cilantro. The tomatillos give the filling its tangy, almost lemony backbone, far brighter than tomato-only versions of the same dish.
The pre-boil on the pork is the unusual move worth understanding. Half-cooking in plain water and draining off the released juices removes scummy proteins and excess fat, leaving you with cleaner, more tender meat that absorbs the simmer’s flavors better in the second stage.
Mashing the boiled tomatillos before adding them to the meat is what creates the body of the sauce, while a cornstarch slurry stirred in at the end thickens everything into a clinging, scoopable filling that won’t soak through the tortilla.
Pro Tips
- Use boneless pork shoulder or butt, not lean loin. The collagen and fat are what make the cubes shred-tender after the long simmer; lean pork goes dry.
- Heat the tortillas directly on a gas burner for 10 to 15 seconds per side. The slight char and pliability makes them easier to roll without cracking.
- Don’t skip the cornstarch slurry. Without it, the filling stays soupy and burritos turn into wet messes within minutes.
- Broil close to the heat source (top rack) for 1 to 2 minutes max once the cheese is on. Longer and the tortilla edges scorch before the cheese melts.
Variations
- Swap pork for chicken or beef chuck using the same cooking method.
- Add a roasted poblano or two for deeper, smokier chile flavor.
- Serve smothered with red enchilada sauce and more cheese for a wet burrito or ‘mojado’ style.
Garnish with pico de gallo, guacamole, and a dollop of sour cream.
Ingredients
Directions
Place meat in Dutch oven.
Add 1 gallon water and bring to boil.
Reduce heat and simmer, covered, until meat is half-cooked, about 35 minutes.
Drain off water.
Add onions, bell peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves, pepper, bay leaves and chile to meat and simmer.
Remove husks from tomatillos and boil in saucepan in 1 quart water until tender, about 15 minutes.
Drain off water.
Mash tomatillos, add to meat mixture and simmer, stirring constantly 15 minutes.
Add lemon juice.
Stir cornstarch mixture then stir into meat mixture and simmer 15 minutes longer, stirring constantly.
Heat tortillas gently until softened (heat 1 at a time directly on burner of range or wrap in foil and place in 350℉ (180℃) F oven a few minutes).
To make burritos, place heaping ½ cup meat mixture on each tortilla.
Fold sides in, then roll up from one end.
Sprinkle burritos generously with cheese and place under broiler just until cheese melts.
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