Green Chile Pork Burritos or Salsa Verde Burritos with Pork – whatever you call them, one thing is for certain. These are the best burritos in town!
You’re heard me declare my love for Instant Pots, or programmable pressure cookers. Let’s be honest, any gadget that can make a meal taste like it simmered on the stove all day is a winner in my book.
And that’s why I’m so excited to share this green chile pork burrito with you today. It has a rich, tangy taste of salsa verde and we combine it in a burrito with filling black beans, gooey cheese and bake it all into a hearty and delicious dinner.
This post was created in conjunction with Illinois Farm Families.
How do we make green chile smothered burritos?
I love using pork tenderloin for weeknight meals because they’re lean, healthy and they cook quickly which is a must for weeknight dinners.
I also like the fact that when we buy pork, we’re supporting area farmers. And don’t even get me started on bacon….
Ahem, back to the burritos…
These burritos are super easy to make. First, let’s make the filling.
Heat your Instant Pot or similar device. Cook bacon, and then add pork tenderloin, onion, garlic, canned green chiles, some jalapeno for heat, salt, pepper and water.
Tip: you always need at minimum a half-cup of liquid when pressure cooking.
Give the contents a stir then set that baby to cook for 7 minutes. Let it hang out for another five minutes and then you can switch the valve to vent. By this time, most of the pressure will have dissipated but a little will steam out.
Let’s pause for a moment to smell this deliciousness. I’m not even kidding…it’s good, y’all.
Change the heat setting over to saute and combine your cornstarch and water in a separate small bowl. Give it a mix, then add to the pot and allow it come to come to a boil. This is what’s gonna thicken the filling.
Once it cooks for 3-4 minutes, it’s time to assemble!
Assemble your chile verde pork burritos
Preheat your oven, and while that gets toasty, get out your large flour tortillas.
You’ll top each tortilla with some black beans and some shredded cheddar. Go heavy on the cheddar if you’re a cheese lover like me.
Use a slotted spoon to add the pork mixture, and then get folding your burritos.
Start by folding the tortilla side closest to you forward, or away from you. Bring the tortilla sides to the middle, then complete a roll to make a burrito. Place burritos in a casserole dish.
Top with additional shredded cheese. Spoon green chili sauce over burritos reserving 1/2 cup for finished burritos. Cook in oven until cheese is melted and bubbly.
When these come out, they’re gonna be hot, so let them hang out for just a minute. I know, it’s SO hard to do!!
Add sour cream, black olives, additional green chile sauce, or other desired toppings to serve. I got a little carried away in the jalapeno department…what can I say, I love spicy!!
When you’re all done, you’ll have a creation like this!
Serve with a side of cilantro lime brown rice. Mmmmmm!
You know I love a good Mexican or Tex-Mex inspired meal. I hope you’ll give this one a try!
Other Recipes to try…
- Easy Pork Stir Fry
- Sweet and Sour Pork Meatballs
- Instant Pot Spaghetti with Meat Sauce
- Spiced Rub Pork Loin
- Instant Pot 101 and video
- Instant Pot White Chicken Chili
For the Green Chili Sauce:
- 4 slices center cut bacon, chopped
- 1-1.5 pound pork tenderloin
- 1/2 onion, chopped
- 2 tsp minced garlic
- 4 ounce can diced green chilis
- 1 Tbsp diced jarred jalepenos, (use less if you don't like heat)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup water
- 2 Tbsp cornstarch
- 2 Tbsp water
To assemble burritos:
- 6 large flour tortillas
- 15 ounces can black beans, drained and rinsed
- 2 cups cheddar cheese, grated
- sour cream or other desired toppings
To make the Green Chile Sauce in the Instant Pot
- Set Instant Pot to Saute. When heated, add bacon pieces and cook, stirring occasionally until cooked. Drain if needed and return to the pot.
- Add all remaining ingredients for Green Chile Sauce EXCEPT cornstarch and 2 Tbsp water to the pot.
- Stir ingredients to combine. Set on manual for 7 minutes. Allow to naturally release pressure (NPR) for about 5 minutes, then set to vent.
- Remove IP lid and set to saute. Combine cornstarch and water in a small bowl. Mix until smooth, then add to the pot. Allow to come to a boil and cook for 3-4 minutes until mixture begins to thicken.
To assemble burritos:
- Preheat oven to 350 degrees. Top each tortilla with 2 Tbsp. black beans and 3 T. cheddar cheese (you can use your best guess. More cheese is usually better!).
- Using a slotted spoon, add pork mixture among tortillas.
- Fold, burrito style, by folding the side closest to you forward. Bring the tortilla sides to the middle, then complete to make a burrito. Place burritos in a casserole dish.
- Top with additional shredded cheese. Spoon green chili sauce over burritos reserving 1/2 cup for finished burritos. Cook in oven until cheese is melted and bubbly.
- Top with remaining green chili when serving. Add a dollop of sour cream or other desired toppings to serve.
This recipe calls for center cut bacon but you can use any bacon. Depending on the fat content, you may need to drain grease from your pot before moving to the next recipe step.
These can be assembled ahead of time and frozen. To cook, thaw and bake as directed.
Nutrition InformationYield 6 Serving Size 1 grams
Amount Per Serving Calories 593Unsaturated Fat 0g