Today is the Super Bowl for the 2018-2019 season and it’s being played in Atlanta. There is a restaurant in Atlanta called Bell Street Burritos which is known for having the best burritos in Atlanta.
So, for today’s post, I thought I would provide a recipe for a healthy version of an Atlanta favorite ……. Green Chile Pork Burritos.
However, before getting to the recipe, let’s talk about what exactly constitutes an excellent burrito. In my opinion, the key is a slow-cooked, very tender pork. Add to that a green chile sauce, warm tortillas, rice, and cheese, with optional beans for those who can tolerate them.
Here is my Green Chile Pork Burritos recipe which I consider to be healthy and a good Super Bowl food to help celebrate Atlanta culture.
- 2 ½ – 3 lb pork loin
- 6 tbsp coconut flour
- Salt & Pepper for seasoning
- Extra Virgin Olive Oil (EVOO)
- 2 onions diced
- 4 tbsp minced garlic
- 2 tsp cumin
- 1 tbsp oregano
- 1 tsp cinnamon
- 2 lbs tomatillos, husks removed and quartered
- 3 cups chicken broth
- 4 chile or jalapeno peppers, seeded and diced (for less spiciness, substitute cubanelle peppers)
- 1 red bell pepper, seeded and diced
- ½ bunch cilantro
- 2 limes (juiced)
Additional for Serving:
- Warm whole wheat tortillas
- Steamed white rice
- Beans (if tolerated)
- Cut pork loin into 4 equal sized pieces.
- On a shallow plate, mix coconut flour, salt, and pepper. Then dredge each pork piece with the flour/seasoning mixture. Coat well and discard any leftover mixture.
- Heat 4 tbsp EVOO over medium-high in a large Dutch oven or Instapot. Add the pork and brown well on all sides. Remove pork and set aside.
- Reduce heat to medium, and add onions to the oil and drippings in the pot, and cook until onion is translucent, adding a bit more oil if necessary. Add garlic, cumin, oregano, and cinnamon and cook for another 1 -2 minutes.
- Next, add about 1/4c of the chicken broth and stir to scrape up any browned bits that have stuck to the bottom of the pot.
- Return browned pork to pot. Add tomatillos and the remaining 2 ¾ cups of chicken broth. Cover the pot and bring the mixture up to a boil. Then reduce heat to medium-low and simmer for 2 hours.
- After 2 hours, add all of the seeded and diced peppers to the pot and continue simmering for 1 hour more. Taste occasionally, and add additional salt and pepper if desired.
- After cooking for 3 hours, remove the pork from the sauce and shred, discarding any fatty bits.
- Once the sauce has cooked down a bit, puree the sauce using a food processor or Ninja, and transfer to a large bowl. Add the cilantro and lime juice at this point. Stir well to combine all of the flavors.
- Toss some (approximately 1 cup) of the sauce with the shredded pork.
- To make burritos, fill tortillas with pork, beans, rice, and cheese as desired, then top burritos with green chile sauce.
Enjoy and be amazed!