Chili Verde for Burritos

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READY IN: 2hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place pork loin in freezer for about 30 minutes - this will make it easier to cut. Trim all visible fat, and cut into cubes - about 1 inch or so.
  • Heat oil in dutch oven, and add pork. Cook til all sides are lightly brown. Remove pork with a slotted spoon, onto a plate or small bowl.
  • Add onion to pan and cook until lightly browned and add garlic.
  • While onion is browning, put the almonds in a blender or food processor and pulse until almonds are the consistency of meal (don't go to far or you'll have almond butter). Add tomatillos, 1 can of the green chilis, and the jalapeno. Puree for about 1 minute.
  • When onions and garlic are done, add tomatillo mixture to pan.
  • Season mixture with cumin and chili powder. I probably use about 4 to 5 tablespoons cumin and 1 tablespoon chili powder. It's really just up to you and what you prefer.
  • Return pork to pan, add chicken broth and bring to a slow boil. Cover and reduce heat to simmer.
  • Cook covered for about 1 hour. Uncover and continue cooking until liquid reduces to your preference.
  • Make burritos with the condiments you and your family prefer.
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