Green Chile Pork Burritos

How to make Green Chile Pork Burritos

If you've been looking for a go-to pork burrito recipe, the search is over! This is one of our favorite Chef Tom recipes, especially when he makes it on the Kamado Joe Classic III Ceramic Charcoal Grill.

The Best Pork Burritos with Green Sauce

After braising the pork and making the green chile from scratch, Chef Tom stuffs it all in a warm tortilla, throws some cheese in the mix and adds more green chile underneath and on top.

You Braise Me Up

For Your Information: Braising is a popular cooking method that mixes searing and slow cooking in some sort of liquid, usually in a closed container. The sign of a good braise is when your protein and liquid come together and change flavors.

On the Docket: Mild v. Hot

This is one of those recipes where you get to choose how spicy you want to make it. Based on whether or not you're cooking for milder mouths, you can choose to add jalapenos to the chile mixture. If you have to protect innocent palates, though, feel free to leave them out. You be the judge!

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Put an Egg On It

Is there any better way to finish a recipe than by putting an egg on it? We don't think so. Sliding an incredibly edible sunny side up egg will make this meal Pinterest-ready, too.

In the video above, Chef Tom mentions that he likes to "finish off like I'm eating in a café in Colorado, with eggs right on top." If you like it, let us know!



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.

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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.


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