Chile Verde Burrito

Ingredients

• 1½ lb pork shoulder
• 3 poblano peppers
• 2 jalape ̃o peppers
• 1 lb tomatillos
• 1 medium white onion
• 4 clove garlic
• ½ cup cilantro
• 2 cup chicken broth
• 1 tsp cumin
• ½ tsp oregano
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable oil
• 8 flour tortillas
• 1 can pinto beans
• 1½ cup Monterey Jack cheese
• ½ cup sour cream (optional)
• 1 avocado (optional)

Steps

1. Trim and cut pork shoulder into 1-inch cubes. Season with salt and pepper.
2. Roast poblano and jalape ̃o peppers, tomatillos, and half of the onion until charred. Peel poblanos and jalape ̃os, then blend roasted vegetables with garlic, cilantro, chicken broth, cumin, and oregano until smooth to create the chile verde sauce.
3. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown pork cubes on all sides. Remove pork and set aside.
4. Add remaining half of the onion, diced, to the pot and cook until softened. Pour in the blended chile verde sauce, bring to a simmer, then return the pork to the pot. Reduce heat to low, cover, and simmer for 45-50 minutes, or until pork is very tender.
5. While pork simmers, warm pinto beans and shred cheese. Warm tortillas.
6. To assemble burritos, lay out a tortilla, add a scoop of chile verde pork, some pinto beans, and shredded cheese. Fold in the sides and roll up tightly.
7. Serve immediately, optionally with a dollop of sour cream or slices of avocado.