One of my family’s favorite meals is pork chili verde. It’s a staple in our home that we were introduced to on a trip to Colorado. While on the trip I vaguely remembered that one of the recipe books I bought while Alex and I were engaged included a recipe for pork chili verde but as I had never had anything like it I was very wary of a recipe touting itself as chili but being pork based. However after being properly indoctrinated into the chili verde fan club while on our adventure trip I decided I would start making it myself.
I typically cook up a huge batch of the chili verde (green salsa) base for this meal when I do a big batch cooking session and store it away in the freezer to add to smoked or slow cooked pork or chicken in a pinch. But for this particular meal store bought salsa verde will be just fine, however I would try to find a variety that claims to be fire roasted or advertises that it includes poblanos. I just think that these tend to have a richer flavor profile than the bright pale green varieties of salsa verde I find at the store. I think that the “Specialty” brand at Aldi is the best grocery store variety of salsa verde that I have tried (pro tip: Do not get the variety that is a bit creamy looking and claims to include avocado).
I love the versatility of this meal, you can be as homemade or store bought with it as you’d like depending on lifestyle and time constraints. So, without further ado let me introduce you to one of the Tompkins family’s favorite meals to pull out for Taco Tuesday!
Smothered Pork Chili Verde Burritos
Ingredients
Pork Chili Verde
- 1 cup Salsa Verde
- 1 cup Chicken Stock or Bullion equivalent
- 2 lbs Pulled Pork
Smothered Sauce
- 2 tbsp Butter
- 1.5 cups Heavy Cream
- 16 oz Salsa Verde
- 2 cups Monterrey Jack or Mexican Blend Cheese
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