Kristy’s Chile Relleno Burrito
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1 min read
Chile Verde, a flavorful dish made with tender pork in a vibrant green chile sauce, has become a beloved favorite in both Mexico and the United States. This traditional Mexican recipe has captivated taste buds across various regions in the US, especially in communities with a rich Mexican heritage.
50 mins
Total Cook Time
2 Product
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Recipe Ingredients
2 Pounds pork butt, cut into 3- to 4-inch chunks- 2 Bay leaves
- 1/2 White Onion
- 3 Garlic cloves peeled
- 2 Teaspoons Kosher or coarse Sea salt
- 15 Black peppercorns opt
- 2 Tablespoons vegetable oil
- 1 Cup slivered white onion
- 1 1/2 Cups sliced swiss chard, stems and ribs removed
- 2 Bottles La Costeña Salsa Verde
- 1 La Costeña Refried Pinto Beans, warmed
Directions
Place meat in a soup pot or large, heavy pot along with the bay leaves, half an onion, 3 garlic cloves, 2 teaspoons salt and black peppercorns. Cover with water up to 2 inches above top of the meat.
Bring to a boil over medium-high heat, reduce the heat to medium and simmer, partially covered, for 50 minutes to an hour, until the meat is thoroughly cooked and soft.
Strain, reserving 2 cups of the meat cooking liquid. Once the meat has cooled enough to handle, shred it into pieces.
Heat the oil in a large casserole over medium-high heat, once hot add the onion.
Cook for 4 to 5 minutes, stirring occasionally, until softened and it begins to brown.
Pour in the salsa verde, and the reserved meat broth, once it comes to a simmer, add the swiss chard.
Let it simmer for 2 to 3 minutes, and once the chard wilts, add the shredded beef. Let it all cook together for 5 more minutes. Taste for salt and add more if need be.
Serve with refried beans garnished with crumbled queso and cilantro, and offer warm corn tortillas.
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Pati Jinich
Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.
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