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
16.3gSat Fat
920mgPotassium
340mgCalcium
4.5mgIron
1.8mcgVitamin B12
45mgVitamin C
protein-rich
gluten-free-adaptable
high-fiber
rich-umami
weekend-brunch
all-time-classics
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
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g pork shoulder
- 5 oz140g roasted green chile
- 11 onion
- 4 cloves4 cloves garlic
- 1 cup240ml chicken stock
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 2 tbsp2 tbsp all-purpose flour
- 2 tbsp28g vegetable oil
- 22 large (20-inch) flour tortilla
- 22 large eggs
- 3 oz86g cheddar cheese
- 2 tbsp2 tbsp tomato
- 2 tsp2 tsp cilantro
- salt, to taste
- black pepper, to taste
