Disclaimer: There one Amazon Affiliate link in this post. If you click the link and buy the book, I would get a small commission. Just enough for me to indulge in my favorite guilty pleasure, Taco Bell. This post was not influenced by my craving for Taco Bell at all. All opinions are my own, as always.
One of the first things I do when I move to a new community, and I’ve moved a lot, is to find a local Mexican restaurant that I want to frequent. It’s “hard” work going to multiple eateries looking for the perfect one. The first thing I order at any Mexican establishment is a chimichanga with refried beans. If I like those, I’ll probably like all their food. If not, well, I might not go back.
Since moving to our town over a year ago, my husband and I have tried three local Mexican restaurants. We have a few more left to check out, but, to be honest, there is one that we enjoy. When we do eat there, I try not to order the same thing so I can explore the menu. Of course, I tend to fall in a rut and order my favorites. However, I can always count on trying new things my taking a bite of whatever my husband orders. (He offers. Who am I to refuse?)
That little bite is how I discovered Burrito Verde, a pork burrito with verde sauce. Oh. My. Goodness. They were amazing! I’d never seen them on a menu before. The flavor hit me with an overwhelming force that made me say, “Hey, I need to figure out how to make these at home.” And, guess what? I did. After referring to The Flavor Bible and a couple of test runs (plus another order at the restaurant to see how close I got), I created my own version. They are delectable! I hope you enjoy them as much as we do.
- 3 lb pork roast, cut in 1-in cubes
- 1 Tbsp ground chipolte pepper
- 2 Tbsp cumin
- 1 tsp salt
- 1/2 tsp oregano
- 1/2 tsp pepper
- 1 medium onion, diced
- 2 chicken bouillon cubes
- 2 jars salsa verde
- Lime juice from half a lime
- 1 C. shredded cheddar
- 10-12 burrito-size tortillas
- Mix together all the spices (chipolte, cumin, salt, pepper, oregano). Coat meat with spices then add to the slow cooker.
- Add onions and bouillon on top of meat. Cover with salsa verde and lime juice.
- Cook over low for at least 6 hours.
- With a slotted spoon, remove a spoonful or two of meat and add to each tortilla. Roll in a burrito fold and place on a cookie sheet.
- Once all burritos are rolled and on sheet, spoon verde sauce from slow cooker on the burritos. Sprinkle shredded cheddar on top. Broil for 5 minutes, or until cheese is melted.
- Serve with your favorite toppings, like sour cream, guacamole, or salsa.
- Option: Brown the meat before you place in the slow cooker.