Fresh From Nancy's Garden

A Fun Place For Gardening Tips and Great Recipes

Pork and Green Chile Open-Face Burritos

2 Comments

Pork and green chile stew had been a favorite of mine for years and years, and like any good stew, I served it in a bowl with a spoon. All that change when Jake turned it into a burrito. I think of it as an open-face burrito and eat it with a knife and fork, but somehow Jake folds his in such a way that he forgoes all the silverware. But however you decide to eat this pork and green chile–spoon, knife, fork or holding it in your hands–one thing is sure–you’re bound to love it!


The fresh cilantro you add at the end really brings out all the flavors and it’s one of the easiest herbs to grow. Try planting seeds–they’ll cost less than a small bunch of cilantro at the market. Not to mention it tastes so much better when you go out to your garden and snip off just what you need for that meal.

This is a really easy recipe, even for a new cook, but it is a bit time consuming and it does need to cook for a couple hours but it’s worth the time it takes. And like so many of my dishes, it freezes beautifully. I have some in the freezer right now knowing Jake will enjoy it now that he’s home for the summer.

INGREDIENTS
2 TBS. Olive oil
1 1/2 lbs. pork tenderloin, trimmed and cut into 1-inch cubes
1 cup onion, chopped
2 cloves garlic, minced
1/8 cup flour
1-15 oz. can pinto beans, rinsed and drained
1-15 oz. can diced tomatoes with juice
8 oz. fresh roasted Anaheim chiles (or Ortega chopped green chiles, drained)
1 jalapeno, chopped (keep seeds if you like it hot)
1/2 tsp sugar
1 cup chicken broth
1 avocado, sliced
1-2 TBS cilantro, chopped
flour (or corn) tortillas
1 lime, freshly squeezed

Seasoning for the Meat
1 TBS. Emeril’s Southwest seasoning
1/2 tsp. ancho chili powder
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. chipotle chili powder
1/4 tsp. salt
1/4 tsp. pepper

You can add or subtract from that list depending upon your taste. No rules with this one!

1. Trim fat and cut into equal size pieces.

2. Mix the meat and seasoning together in a Ziploc bag and thoroughly coat the meat. 

3. Heat oil in large pot, add seasoned meat and cook on medium high heat until nicely browned, about 5 minutes.

4. Add onion and garlic. Cook for 2-3 minutes.

5. Add flour and stir constantly for 2 minutes. This is important or it will not taste good.

6. Add tomatoes, green chiles, jalapeno and sugar. Stir until blended. Add chicken broth and pinto beans. Bring to a boil, then cover and lower heat to simmer. Cook for 1 1/2 to 2 hours until pork is very tender. Stir occasionally.


7. Heat tortillas right before serving. I like to put them right on the flame on my gas range so they’re a little charred and crispy, but you can also warm them in the oven.


And now…it’s done! Of course, you could serve it as chili in a bowl or do like we do and make burritos–open-faced or closed–silverware or none.  But make sure you garnish with avocado and cilantro and for an extra good kick, squeeze a little lime on it. Whichever way you serve it I think you’ll enjoy it!  

Here’s a big welcome to my newest readers in Tanzania and Bangladesh! That makes 60 countries…thank you all so much.


You can always read this first and find out about everything that’s happening in Laguna Beach at www.stunewslaguna.com and if you want to see other recipes of mine click here www.freshfromnancysgarden.blogspot.com. 



As always, enjoy!





Categories: Main Dishes, Pork

Tags: , , ,

2 replies ›

  1. Sonny
    May 25, 2012 • 9:36 pm

    La carne de cerdo y chile verde burritos cara abiertas son muy sabrosas buscando.Tenga un buen fin de semana.

    Reply ↓
  2. Nancy Johnson
    May 26, 2012 • 12:31 am

    thanks, sonny…i had jake translate for me 🙂

    Reply ↓

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