Ingredients:

  • 2 cups roasted Hatch green chiles, chopped
  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 3 lb pork shoulder, trimmed of excess fat and cubed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 12 large whole wheat tortillas
  • 2 cups cooked brown rice
  • 2 cups canned black beans, rinsed and drained
  • 1.5 cups shredded Monterey Jack cheese

Instructions:

  1. Heat 1 tbsp olive oil in a pan over medium heat. Add diced onion and minced garlic, cooking until translucent and fragrant.
  2. Transfer the sautéed onion and garlic into a blender. Add roasted Hatch chiles, broth, cumin, and oregano. Blend until smooth but slightly textured.
  3. Pour the blended sauce back into the pan and simmer for 5 minutes to integrate flavors, then set aside.
  4. Pat pork cubes dry and season with smoked paprika and kosher salt.
  5. Heat 2 tbsp olive oil in a skillet over high heat. Sear the pork cubes until browned on all sides.
  6. Transfer seared pork to a slow cooker and pour the green chile sauce over the meat. Cook on low for 8 hours (or 3 hours in a Dutch oven) until pork is fork-tender.
  7. Shred the pork using two forks, mixing it thoroughly with the remaining braising sauce.
  8. To assemble, lay out a tortilla and layer with cooked brown rice, black beans, shredded Monterey Jack cheese, and the shredded pork.
  9. Fold the sides and roll the tortillas tightly into burritos.
  10. Lightly brush a cast-iron skillet with olive oil and sear the assembled burritos over medium heat until the exterior is golden brown and crisp.