Green Chile Pork Burritos with Loads of Green Goodness

Level: Intermediate
Yield: Serves 6

Total Time: 2 hours 50 minutes
Active Time: 2 hours 50 minutes

Green Chile Pork:

• 6 to 8 tomatillos, husked and rinsed
• 1 large red onion, roughly chopped
• 6 garlic cloves, smashed
• 2 serrano peppers, seeded and coarsely chopped
• Canola oil, for tossing and browning
• Salt and freshly ground black pepper
• Juice of 2 limes (about 1/4 cup)
• 1/2 cup chopped fresh cilantro
• 4 pounds pork shoulder, cut into 2-inch cubes
• 4 cups chicken stock (enough to cover pork)
• Honey, to sweeten (optional)

Green Rice:

• 2 tablespoons canola oil
• 1 small Spanish onion, finely diced
• 1 cup long-grain rice
• Salt and freshly ground black pepper
• 1/4 cup finely chopped fresh cilantro
• 2 cups thinly sliced flat-leaf spinach

Guacamole:

• 2 ripe avocados, peeled and pitted
• 1/2 small red onion, thinly sliced
• Juice of 1 large lime
• 1 jalapeo, finely diced
• 1/4 cup roughly chopped fresh cilantro
• Salt and freshly ground black pepper

White Beans with Green Onion Vinaigrette:

• 1/2 pound dried white beans, picked over
• 1 small onion, halved
• 2 garlic cloves, smashed
• 1/2 cup chopped green onions
• 1/4 cup rice vinegar
• 1/2 cup canola oil
• Salt and freshly ground black pepper

Burrito Assembly:

• 6 to 8 large flour tortillas
• Cotija cheese, grated
• Queso fresco, crumbled
• Jalapeo hot sauce
• Fresh cilantro leaves, for garnish

Instructions:

1. Fire up your oven to 400F for the green chile porkthe heart of this vibrant dish! Toss tomatillos, onion, garlic, and serrano peppers with canola oil, salt, and pepper. Roast until soft and charred, about 40 minutes. Blend with lime juice and cilantro into a zesty sauce that will make your kitchen sing.
2. Drop the oven to 350F. Sear seasoned pork cubes in batches in a sizzling Dutch oven. Deglaze with the tomatillo magic, add chicken stock to cover, and braise until fork-tender, about 1 hour. Shred and warm with cooking liquidadd honey for a sweet whisper if you like.
3. For green rice, saut onion in oil, toast rice, then simmer with water, salt, and pepper for 18 minutes. Stir in cilantro and spinach to finishpure emerald perfection!
4. Whip up guacamole: Mash avocados with onion, lime, jalapeo, cilantro, salt, and pepper for creamy, fiery bliss.
5. Simmer white beans with onion and garlic until tender, about 1 hour. Blend green onions, vinegar, water, salt, pepper, and oil into a silky vinaigrettetoss with beans for bright contrast.
6. Assemble your burrito masterpiece: Layer tortilla with rice, dressed beans, pork, guac, cheeses, hot sauce, and cilantro. Roll tight and dive into this flavor explosion that'll transport you to sun-soaked streets!