Chili Verde for Burritos

"My DH taught me how to make Chili Verde (one of his favorites), but over time, we both thought the recipe was kinda blah. So I looked up recipes here on Zaar, and in various cookbooks, and the result is what I'm posting. It's sort of a combination of Chili Verde *and* Salsa Verde recipes. If you wanted to have a green chili stew, just cut up a couple of potatoes, and double the tomatoes. Anyway, DH loves this version much better than what we started with, and so do I.... hope you do to :) PS: I used pork tenderloin, because it's boneless, has less fat, and is really easy to work with, and in my area, frequently on sale for a 1.99 a pound. But you can use whatever cut you prefer."
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Ready In:
2hrs 30mins
12 burritos




  • 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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<p>I've always loved to cook.&nbsp; I made my first scratch cake at age 7, (German Chocolate).&nbsp; I love all types of cuisine, but after migrating to California 10 years ago, and love the food here, and learning how to prepare the favorites of my Cali, family and friends.&nbsp; That being said, my passion in cooking is keeping the recipes and traditions I learned from my mother and grandmother, back home in the south, alive&nbsp; Not that even their recipes can't be improved.&nbsp; One example is my grandmother (in my mind) made the best pot roast to ever grace a table.&nbsp; Then, my boyfriend persuaded me to add red wine to the cooking liquid.&nbsp; It's still my granny's pot roast, only better.&nbsp;&nbsp; But, so far, nothing I've learned here, improves my Texas style Chicken Fried Steak.&nbsp; And cornbread???&nbsp; It seems Californians think it should be like cake, made mostly of flour with a hint of corn meal, rather than cooked in a bacon seasoned cast iron skillet - they key ingredient being corn meal, with a scant amount of flour.&nbsp;&nbsp; My newest interest is learning more about Asian cooking, of all varieties, with the possible exception of sushi.&nbsp; Where I come from, you hand us some fish, we roll it in cornmeal, fry it, and make some hushpuppies ;)</p>
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