American · Brunch
Colorado green chile smothered burrito
Flour tortilla wrapped around braised pork shoulder and roasted green chiles, smothered under a simmered green chile sauce with cumin and garlic notes. Topped with melted cheddar and served with a fried egg, reflecting Denver's Front Range diner tradition of green chile-drenched breakfast burritos.
$5
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
750Calories
45.2gProtein
44.1gFat
39.8gCarbs
5.2gSugar
5.1gFiber
1020mgSodium
352mgChol
Instructions
1
Prep
Cube pork shoulder into 1-inch pieces, pat dry with paper towel, and season with salt and black pepper.
2
Sear
Heat vegetable oil in a heavy pot over medium-high heat and brown pork cubes on all sides for 5 minutes until deep crust forms.
3
Sweat
Add onion and garlic to the pot and cook over medium heat for 3 minutes until softened and translucent.
4
Bloom
Stir cumin and oregano into the pot with pork and onions, cooking 1 minute over medium heat until fragrant and spices coat the meat.
5
Braise
Add roasted green chiles and chicken stock to the pot, bring to a simmer over medium-low heat, cover, and braise 75 minutes until pork shreds easily.
6
Reduce
Stir in flour and simmer uncovered over medium-low heat for 8 minutes until sauce coats the back of a spoon.
7
Rest
Remove pot from heat and let pork chile rest 10 minutes.
8
Fry
Heat a small skillet over medium heat, fry the egg in a little oil for 3 minutes until white sets and yolk edge firms.
9
Build
Warm flour tortilla in a dry skillet over medium heat for 20 seconds per side, fill with pork mixture, and roll into a burrito.
10
Plate
Set burrito seam-side down on a plate, ladle remaining sauce over top, scatter cheese and tomato, top with egg and cilantro, and serve.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.2 oz175g pork shoulder
- 2.5 oz70g roasted green chile
- 1/41/4 onion
- 2 cloves2 cloves garlic
- 1/2 cup120ml chicken stock
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp dried oregano
- 1 tbsp1 tbsp all-purpose flour
- 1 tbsp14g vegetable oil
- 11 large (10-inch) flour tortilla
- 11 large egg
- 1.5 oz43g cheddar cheese
- 1 tbsp1 tbsp tomato
- 1 tsp1 tsp cilantro
- salt, to taste
- black pepper, to taste