TacosMedium

Green Chilli Pork Burrito

Name: Green Chilli Pork Burrito
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 1 bunch Fresh coriander; 600 g Pork shoulder for braising; 400 g Fresh tomatillos; 4 Large flour tortillas; 2 Poblano chilli; 1 White onion; 3 cloves Garlic cloves; 300 ml Chicken stock; 2 tbsp Vegetable oil; 1 to taste Salt; 2 Anaheim or green northern chilli

70 min (20 prep + 50 cook) Medium 4 servings Sonora

Edmond Bojalil

Recetas Mexas

Published: 26 Mar 2026 · Updated: 15 May 2026

Pork braised in tomatillo and green chilli sauce, in a northern flour tortilla.

About this recipe

The green chilli burrito is a classic of northern Mexico: diced pork slowly braised in a green sauce of tomatillo, poblano chilli, Anaheim chilli and coriander, all rolled in a soft flour tortilla. The sauce is fresh, mildly spicy and fragrant, very different from red chilli stews. It is the burrito of the northern summer, when tomatillos and green chillies are at their finest.

History & Origin

Northern green chilli is a variant of the green salsas found throughout Mexico but which in the north takes on its own characteristics: the abundance of Anaheim chilli (also called chile verde del norte), intensively cultivated in the San Quintín Valley in Baja California and in Chihuahua, gives this sauce a less acidic and sweeter profile than the green salsa of central Mexico. The tomatillo, cultivated in Mesoamerica since pre-Hispanic times, contributes the characteristic acidity that balances the sweetness of fresh green chillies. The ranchers of Sonora and Chihuahua prepared this stew with pork from their own farms, using chillies that grew wild or were cultivated in family orchards. The burrito as a wrapping arose naturally: it was the most practical way to carry the stew to field workers without it spilling. In Ciudad Juárez and El Paso, Texas, green chilli with pork became a culinary symbol of the border, where the same recipe is prepared on both sides of the line with minimal variation. Today the green chilli burrito is one of the most requested in northern taquerías for its fresh, comforting flavour, ideal for the summer months when the heat calls for lighter flavours than the red chile colorado.

Estimated cost

£14.00

Total cost

£3.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

520

Calories

34g

Protein

48g

Carbohydrates

20g

Fat

Fibre

780mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Roast the tomatillos, poblano and Anaheim chillies directly on a comal or in the oven at 200°C until charred in spots. Peel the chillies, devein them and set aside.
2
Blend the roasted tomatillos with the chillies, onion, garlic, coriander and 150 ml of chicken stock until smooth. Set aside.
3
Heat the oil in a pot over medium-high heat. Sear the pork cubes in batches until browned. Season with salt.
4
Pour the green sauce over the seared pork. Add the remaining chicken stock. Bring to the boil, reduce to low heat, cover and cook for 40-45 minutes until the pork is very tender and the sauce has thickened.
💡 If the sauce is too thick, add a little stock; if too thin, cook uncovered for 10 more minutes.
5
Heat the tortillas on the comal. Place the green chilli stew on each tortilla, fold in the ends and roll. Serve with red rice and soured cream on the side.