Green Chile Pork Burritos

Ingredients

• 4 lb pork country ribs
• Colonial Chile Infused Oil
• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
• 3 medium yellow onions, divided
• 2 lb poblano and/or Anaheim green chile peppers
• 4 jalapeños (optional)
• 2 lb of tomatillos, husked and peeled
• 2 bunches of cilantro, divided up
• 12 cloves of garlic
• 1/4 cup Cattleman’s Grill Mexicano Seasoning
• 1 (12 fl oz) bottle of dark Mexican beer (optional)
• 6-8 cups of vegetable stock
• 1 lb Russet potatoes, peeled and diced
• Jacobsen Salt Co. Kosher Sea Salt
• 8 large flour tortillas
• 8 oz sharp cheddar cheese
• 8 oz pepper jack cheese
• Cotija with optional garnish
• 16 eggs

Instructions

Build a coal bed in your Kamado Joe Classic III Ceramic Charcoal Grill. Get the temperature stabilized between 450ºF-500ºF.

Roast the chiles over direct high heat until the skins are blackened on all sides, then place them in a sealed bag for about 15 minutes. Peel the skins off. You don't need them seeded so slide those off and dice.

| You might also enjoy: Homemade Hot Links

Quarter two of the onions, leaving the quarters intact at the root end so that they hold together. Peel the skins from the outside. Grill the onion quarters and tomatillos until they're nicely charred. Chop the onions--don't be afraid to be rough!

Combine the grilled onion, tomatillos, roasted chiles, 1 1/2 bunches of fresh cilantro and garlic into a blender. Add a cup of the vegetable stock and process until smooth. Pour half of the salsa verde into a container to save for later.

Coat the country style ribs in a generous layer of Colonial Chile Infused Oil. Season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Cut the pork into cubes and grill them over direct heat until lightly charred. Remove from the grill. Dice into 2” cubes.

Close the airflow down to stabilize the temperature at 400ºF.

Place a Lodge Logic 7 quart dutch oven on the grill.

Peel and slice your third onion. Add two tablespoons of Colonial Chile Infused Oil to the dutch oven. Add the sliced onion, grilled pork, salsa verde and Cattleman’s Grill Mexicano Seasoning. Mix well. Based on your preferences, add the dark Mexican beer and enough vegetable stock to cover everything. Simmer until the meat is tender enough to pull apart with a fork, but not yet falling apart on its own. Add more stock or water as needed to keep the pork submerged as it braises.

Add the diced potato and more vegetable stock or water, if necessary. Continue cooking until the potatoes are tender, about 30 minutes. Taste and season with salt, as needed.

Fill each of the large flour tortillas with about 1 cup green chile pork and potatoes and about 1 oz pepper jack cheese. Roll the tortilla around the filling.

Pour just enough of the reserved salsa verde into a Lodge 12” Cast Iron Skillet to cover the bottom of the skillet. Place four stuffed tortillas into the skillet. Pour about 1/2-3/4 cup salsa verde over the top, along with about 4 oz of sharp cheddar.

Place the skillet back on the grill. Close the top airflow to trap the heat in the grill. Let warm through for about 20 minutes, until the cheese is melted.

Mince the remaining 1/2 bunch of cilantro for garnish.

Top each one with crumbled cotija cheese, minced cilantro and finish it off with a sunny side up egg or two.