Dave was in the mood for “a smothered burrito.”
I know that Chile Verde is one if his favorite meals, but honestly, I’m a little frightened of cooking pork. We just didn’t eat it much growing up and It sort of weirds me out. Luckily, THIS recipe was fan-tas-tic (I used both Anaheim and Poblanos), and the meal turned out famously. I even roasted the chiles with the torch Dave gave me for Christmas, and that made the whole process even more fun!
Once the Chile Verde itself had simmered for a few hours (unattended–unless you’re the management of my apartments–then fully attended) I piled a big scoop onto a soft tortilla, threw on some rice, black beans and colby jack, burrito-ed it up, then gave it a nice smothering of Chile Verde and cheese. Into the oven for 5-10 minutes to get the cheese gooey, then cut up some fresh tomato and lettuce to eat along side. Mm-mm-m.
