HOW TO MAKE GREEN CHILE SMOTHERED BURRITOS
Hello my beautiful fam! Welcome back to my kitchen today I’m going to share with you how to make the best green chile smothered burritos, it’s seriously the best! The heat lever I would say moderate, my kids were able to enjoy it but as I mentioned before you can always adjust it by adding less chile serranos.Keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe buttons so you can be part of our family!!!!!! ????
????Pots I use in my videos- calphalon
Blenders I use at the moment, Vitamix a3500 and Ninja BL770
All my utensils are from Walmart ????
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Ingredients: makes about 6 large burritos
6 large burrito flour tortillas
12 oz Oaxaca cheese
3 lbs pork shoulder roast
15 tomatillos
2-5 chile serrano or jalapeños
6 Anaheim/ hatch chiles
1/2 white onion
3 garlic cloves
1/2 bunch of cilantro
1 tsp cumin
1 tsp oregano
1/2 pepper
3 tbsp chicken bouillon
Rice:
Beans:
1 serving of love ????
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Why are Restaurant Burritos Better than Homemade?
A couple burrito tips for which I've always gotten praise after sharing with confidantes
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Chili Verde Recipe - Easy Pork & Tomatillo Stew - How to Make Green Chili
Learn how to make a Chili Verde Recipe! Go to for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Pork & Tomatillo Stew recipe!
Guy Fieri's Quick Pork Chile Verde | Food Network
Guy uses a pressure cooker to make this warm, rich pork dish with tangy tomatillos and chiles!
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Rapido Pork Chile Verde
RECIPE COURTESY OF GUY FIERI
Level: Intermediate
Total: 1 hr 45 min
Active: 45 min
Yield: 8 servings
Ingredients
2 dried pasilla chiles, stems removed
3/4 cup warm water
3 pounds boneless pork butt, cut into 1 1/2-inch cubes, trimmed of fat
Kosher salt and freshly ground black pepper
2 Anaheim chiles, seeded and diced
2 poblano peppers, seeded and diced
1 large sweet onion, diced
6 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup white wine
3 tablespoons white vinegar
2 cups water
2 tablespoons ground cumin
2 tablespoons dried oregano
1 bay leaf
2 pounds tomatillos, husks removed
1/3 cup masa harina
Lime, sliced, for garnish
Freshly chopped cilantro, for garnish
Crispy tortilla strips, for garnish
Cotija cheese, for garnish
Directions
Special equipment: a large pressure cooker
Begin by rehydrating the pasilla chiles. Pour the warm water over the chiles in a small saucepan and let sit for 20 minutes.
Sprinkle the pork with salt and pepper. Add the pork to a large pressure cooker over high heat and cook until browned on all sides, about 8 minutes. Remove the pork and add the Anaheim and poblano peppers, onions and garlic. Saute until translucent, and then return the pork back to the pot. Mix thoroughly, and then deglaze with the chicken stock, white wine and vinegar. Reduce for 5 minutes, and then add the water, cumin, oregano, bay leaf, 1 tablespoon salt and 1 tablespoon pepper.
Grill the husked tomatillos over an open flame (or under a broiler) until lightly charred all over – this will give the finished chile a rich, smoky flavor. Set aside to cool, and then roughly chop and add to the pressure cooker. Tear up the hydrated pasilla chiles and add to the pressure cooker, along with the water used to rehydrate them.
Place a lid on the pressure cooker and cook for 30 minutes. When done, release the pressure, remove the lid and thicken the mixture by whisking in the masa harina. Finish with a squeeze of fresh lime juice. Serve in bowls and garnish with fresh cilantro, crispy tortilla strips and cotija cheese.
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Guy Fieri's Quick Pork Chile Verde | Food Network
Burritos Ranchero Chile Verde
Burritos Ranchero - Chile Verde
Chile Verde
5 lbs. boneless pork, trimmed & cut into 2 squares
1 cup flour
oil for browning
10 serrano chilies
5 jalapeno chilies
2 habaneras chilies
½ cup cilantro leaves
½ cup water
5 cloves garlic
1 qt. chicken broth
enchilada sauce (optional)
verde salsa (optional)
Rice Mixture
1 1/2 cups rice
2 1/2 cups chicken broth
1 cup plain tomato sauce
3 cloves finely chopped garlic
1/4 of a medium onion
2 tbsp. oil
2 tbsp. chopped parsley
Additional Ingredients
large flour tortillas
shredded monterey jack cheese
shredded lettuce
guacamole dip
sour cream
favorite hot sauce
Directions
Dredge pork in flour, brown on all sides and drain excess oil. (Season to taste)
Make Verde Sauce - Process chilies, garlic, cilantro, water (finely chopped and blended) and pour over browned pork.
Add enough chicken broth to cover pork, stir to combine.
Add optional ingredients if desired.
Cover and bake for 4 hrs at 250˚F. (Do not stir during baking)
Make Rice Mixture -- Saute garlic and onion for 2 minutes.
Add dry rice and stir until rice becomes golden brown.
Slowly add broth, tomato sauce and parsley. Mix well and bring to boil.
Cover and simmer for 20 minutes, fluff with fork and set aside.
Make Burritos -- Place Verde Sauce and Rice Mixture onto warmed flour tortilla, add lettuce, guacamole and sour cream. Fold ends and roll burrito, top with cheese and sauce.
Top with your favorite hot sauce & ENJOY!!! (We use Oaxaca Grill's sauce)