I always judge a Mexican Restaurant by it’s Chile Verde (my most favorite of all Mexican food! My stomach’s growling just thinking about it.) That green sauce is like heaven if it’s done just right…full of flavor, just the right amount of spice.
Usually I’d reserve a dish like that for going out to eat, but this version of chile verde burritos is so easy I can hardly believe it. So easy it practically cooks itself. And as delicious as it is easy too.
Here’s what you’ll need:
- Meat. I know I’m not being descriptive. Traditional Chile Verde is made with diced pork, but this recipe works just as well with shredded pork, shredded or cubed chicken, or shredded beef. Diced Pork and shredded chicken are my favorites.
- 1 jar of Salsa Verde.
- 1 small can of diced green chiles. This ingredient controls the heat. If you like it spicy you can get medium or hot chiles. My kids like it when I control the heat and just use mild ones.
Here’ s how you make it:
Just dump all the ingredients into a crock pot and cook it to death. 4-6 hours should do, but longer is okay too as long as you cook it on low.
That gives you the filling/sauce. I serve it on flour tortillas with a bunch of condiments and sides so everyone can make their own however they like it. We have either Spanish or lime rice, refried beans (I like making refried black beans best), lettuce, tomatoes, olives, sour cream, guacamole or diced avocados, and grated cheese. Makes a mean burrito. Hope you like ’em as much as I do!
I don’t pre-cook the meat. If I use pork I dice it up and throw it in raw. With chicken or beef I just put boneless pieces in and let it cook like crazy. By dinner time it’s so soft, it’s a cinch to shred with a couple of forks.
Leftover filling is a beautiful thing. It makes a yumm-o taco salad topper. I also like turning it into taco soup by adding some cooked beans (kidney, pinto, black…whatever you have), a can of corn with the liquid, 1 small can of tomato sauce, and a package of taco seasoning. Serve it with tortilla chips, shredded cheese, and sour cream.
Here’s a printable version of the recipe if you’d like to give it a try: