Recipe courtesy of Bobby Flay
Episode: Burritos
Print
Total:
2 hr 50 min
Active:
2 hr 50 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Green Chile Pork:
  • 6 to 8 tomatillos, husked and washed
  • 1 large red onion, coarsely chopped
  • 6 cloves garlic, smashed
  • 2 serrano chiles, seeded and coarsely chopped
  • Canola oil, for tossing and browning
  • Salt and freshly ground black pepper
  • 2 limes, juiced (about 1/4 cup)
  • 1/2 cup chopped cilantro
  • 4 pounds pork shoulder, cut into 2-inch pieces
  • 4 cups chicken stock, or enough to cover
  • Honey, for sweetening
Green Rice:
  • 2 tablespoons canola oil
  • 1 small Spanish onion, finely diced
  • 1 cup long-grain rice
  • Salt and freshly ground black pepper
  • 1/4 cup finely chopped fresh cilantro
  • 2 cups thinly sliced flat leaf spinach
Guacamole:
  • 2 ripe avocados, peeled and pitted
  • 1/2 small red onion, thinly sliced
  • Juice of 1 large lime
  • 1 jalapeno, finely diced
  • 1/4 cup roughly chopped fresh cilantro
  • Salt and freshly ground black pepper
White Beans with Green Onion Vinaigrette:
  • 1/2 pound dried white beans, picked over
  • 1 small onion, halved
  • 2 cloves garlic, smashed
  • 1/2 cup chopped green onions
  • 1/4 cup rice vinegar
  • 1/2 cup canola oil
  • Salt and freshly ground black pepper
  • 6 to 8 large flour tortillas
  • Cotija cheese, grated
  • Queso fresco, crumbled
  • Jalapeno hot sauce
  • Fresh cilantro leaves, for garnish

Directions

For the green chile pork: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, garlic and chiles with a few tablespoons of oil and season with salt and pepper. Roast until slightly charred and soft, about 40 minutes. Transfer the mixture to a food processor, add the lime juice and cilantro and process until smooth. Season with salt and pepper.

Reduce the heat of the oven to 350 degrees F. Heat a few tablespoons of oil in a large Dutch oven over high heat until the oil begins to shimmer. Season the pork with salt and pepper and cook the meat in batches until golden brown on all sides, transferring to a plate as done. Remove any excess oil, then return the pork to the Dutch oven, add the tomatillo sauce and pork to the Dutch oven and toss to coat.

Add enough chicken stock to cover the pork, and cook until fork tender, about 1 1/2 hours.

Allow the pork to cool slightly, then shred with two forks. Heat some of the cooking liquid in a large saute pan, add the shredded pork and cook for a few minutes. Taste, and add honey if desired.

For the green rice: Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft. Stir in the rice. Add 2 cups of water, season with salt and pepper and bring to a boil. Reduce heat to low, cover and cook until tender, about 18 minutes. Remove from the heat, stir in the cilantro and spinach, cover and let sit for 5 minutes.

For the guacamole: Combine the avocados, onion, lime juice, jalapeno and cilantro in a bowl. Use a fork to mash to a chunky mix. Season with salt and pepper.

For the white beans with onion vinaigrette: Combine the beans, onion and garlic in a large saucepan, cover with water and cook until just tender, about 1 hour. Drain and discard the onion and garlic.

Combine the green onions, vinegar, a splash of water and salt and pepper to taste in a blender and blend until smooth. With the motor running, slowly add the oil to create an emulsified vinaigrette.

Combine the beans and green onion vinaigrette in bowl.

To assemble: Spoon some green rice on each tortilla, add some white beans with green onion vinaigrette, some green chile pork and top with guacamole. Garnish with Cotija cheese, queso fresco, hot sauce and cilantro. Fold the edges of each tortilla into the center and roll them up tightly. 

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