Best Slow Cooker Green Chile Pulled Pork Burritos Recipes

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SLOW COOKER PORK GREEN CHILI



Slow Cooker Pork Green Chili image

This pork chili is made with hatch green chile peppers. It's great by itself or as a topper to burritos, enchiladas, or eggs!

Provided by Christy Blaker

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 8h45m

Yield 12

Number Of Ingredients 24

3 tablespoons oil, divided, or as needed
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 teaspoons cumin, divided
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon cayenne pepper
2 pounds pork shoulder roast, or more to taste
5 tablespoons cornstarch
4 cups beef stock
1 (16 ounce) jar green salsa (such as Herdez®)
2 cups roasted Hatch green chile peppers, diced
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
2 white potatoes, diced
4 medium tomatillos, husked and quartered
1 bunch cilantro, chopped, divided
1 jalapeno pepper
1 Anaheim chile pepper, cored
1 serrano chile pepper, cored, or more to taste
1 teaspoon liquid smoke flavoring
½ cup shredded Mexican cheese blend, or to taste
6 tablespoons sour cream, or to taste

Steps:

  • Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.
  • Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat in to coat completely.
  • Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in the hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
  • Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
  • Combine tomatillos, 1/2 the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
  • Cover and cook on Low for 8 hours.
  • Remove pork from slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper.
  • Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.

Nutrition Facts : Calories 323.3 calories, Carbohydrate 19.1 g, Cholesterol 51.7 mg, Fat 21.1 g, Fiber 2.6 g, Protein 14.6 g, SaturatedFat 7.6 g, Sodium 1373.9 mg, Sugar 4.9 g

SLOW-COOKED PORK BURRITOS



Slow-Cooked Pork Burritos image

I have been making these slow-cooker burritos for as long as I can remember, changing the recipe now and then to add variety. This is the version we serve for casual get-togethers with friends. -Sharon Belmont, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 8h20m

Yield 14 servings.

Number Of Ingredients 11

1 boneless pork sirloin roast (3 pounds)
1/4 cup reduced-sodium chicken broth
1 envelope reduced-sodium taco seasoning
1 tablespoon dried parsley flakes
2 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
14 flour tortillas (8 inches), warmed
Optional toppings: shredded lettuce, chopped tomatoes, chopped green pepper, guacamole, reduced-fat sour cream and shredded reduced-fat cheddar cheese

Steps:

  • Cut roast in half; place in a 4- or 5-qt. slow cooker. In a small bowl, mix broth, taco seasoning, parsley, garlic, pepper and salt; pour over roast. Cook, covered, on low 8-10 hours or until meat is very tender., Remove pork from slow cooker; cool slightly. Shred meat with two forks. Skim fat from cooking juices. Return cooking juices and pork to slow cooker. Stir in beans and chilies; heat through., Spoon 1/2 cup pork mixture across center of each tortilla; add toppings as desired. Fold bottom and sides of tortilla over filling and roll up., To freeze burritos: Roll up burritos without toppings. Wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months. To use frozen burritos, remove foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through. Serve with toppings as desired.

Nutrition Facts : Calories 320 calories, Fat 9g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 606mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

SLOW-COOKER GREEN CHILE PULLED PORK BURRITOS



Slow-Cooker Green Chile Pulled Pork Burritos image

Serve Mexican for dinner tonight with this no-fuss burrito recipe! Top Old El Paso® flour tortillas with a spicy green-chile salsa pork filling, made in the slow cooker.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h10m

Yield 14

Number Of Ingredients 9

1 to 2 tablespoons chipotle chile pepper powder
1 tablespoon vegetable oil
1 teaspoon salt
1 boneless pork loin roast (2 1/2 lb), trimmed of fat
1 poblano chile, seeded and chopped
2 cups green chile salsa (from 16 oz jar)
12 Old El Paso™ flour tortillas for burritos (8 inch; from two 11 oz packages), heat as directed on package
1 cup guacamole
1 cup sour cream

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix chile pepper powder, oil and salt. Rub mixture over pork; place in slow cooker. Sprinkle with poblano chile. Pour salsa over top.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Remove pork from slow cooker to cutting board. Shred pork, using 2 forks. Return pork to slow cooker; mix well.
  • Using slotted spoon, spoon about 1/2 cup pork mixture onto each warm tortilla; top with about 1 tablespoon each guacamole and sour cream. Fold 1 side of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 1 g, TransFat 1 g

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