Hatch Chile Smothered Smothered Pork and Bean Burritos

Ever since our New Mexico trip, we’ve been mildly obsessed with Hatch Chiles. We came back from that vacation with 6 tubs of frozen various hatch chili products, and we are trying to ration our stash to make it last longer. For the first container (red hatch chile puree), we made a Spicy Clam Chowder and used some of the puree as a liquid component (along with salsa) for Kenneth’s Nacho Tower. Still having a little left, we decided to turn it into a sauce to pour over a burrito!

Of course, this sauce would go well over most traditionally flavored burritos (like our Loaded Steak Burritos or Black and Red Bean Burritos)..but we had some pork loin chops defrosted and decided to go with a carnitas flare. This is where we got a little hung up though, as we weren’t sure what to use for braising liquid, and we didn’t have any lime juice. We did however have orange juice, which is acidic and in the citrus family, so we decided to try that (and it worked!). Then, we added body to the burritos with some beans and veggies before searing and smothering them!

We served our burritos with Cucumber Corn Salad, and the pairing worked well. A few other sides we might suggest as well are Baked Jalapeño Poppers, Fiesta Corn Salad, or Homemade Refried Beans.

Time: 6 Hours (5+ of which is slow cooker time)

Ingredients:

• For your Pork:
  • Pork Loin Chops (although you can use tenderloin too)
  • Onion
  • Jalapeno
  • Oregano
  • Cumin
  • Salt
  • Orange Juice
• Pinto Beans
• Corn
• Onion
• Red Pepper
• Shredded Cheese. We suggest Cheddar.
• Burrito Tortillas
• For your Sauce:
  • Pureed Roasted Chili Peppers
  • Milk

Method:

• Start cooking your pork well ahead of time, as it will need a good 5 hours in the crockpot.
  • Place your pork in the crockpot, and pour in some orange juice.
  • Sprinkle your oregano, cumin, and salt atop the meat.
  • Slice your jalapeño(s) and onion, and arrange it on top of your pork so that it infuses flavour as the pork cooks.
  • Set your slow cooker to low, and let sit for 5 hours.
• If Roasting and Pureeing your own Peppers, do it as your pork cooks, and set aside.
• As your pork nears the end of its slow cooker time, Cook your Burrito Innards:
  • Dice your onion and red pepper. Heat some olive oil in a pan, and add your veggies (along with a little more cumin and oregano).
  • Shuck your corn, and cut it off the cob.
  • Open, drain, and mash up your pinto beans a bit by hand.
  • When your onions have turned opaque, add your corn and beans to the pan, and stir to fully incorporate.
  • When your pork is done, remove it from the slow cooker and shred it with two forks. Then, add it to your burrito filling pan, and stir to combine.
  • Add in your shredded cheese, mix together, and allow it to melt.
• Build your burritos.
  • Heat your pepper puree in a saucepan, and then add some milk, and bring to a low simmer to thicken.
  • Heat your burrito tortillas in the microwave so they become more pliable.
  • Working one at a time, scoop your burrito filling onto your tortilla, fold the sides over, and roll your burritos.
  • Heat a flat pan with a little oil, and then place your burritos in the pan. Allow to brown, and then flip, and brown the other side a little.
• Plate, Douse with your pepper sauce, Devour, and Enjoy!