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“This place has the best chili verde ever! If you ever get a chance to go there compare this recipe with theirs and see if you think it is at least very close. So yummy. It is from La Frontera in Salt Lake City, Utah. I wish I had this place where I live. They also make their own tortillas. Very large and thick ones, I believe that by doing this it makes the dish! So go the extra mile and make your flour tortilla's .”
12 Burritoes

Ingredients Nutrition


  1. Cut the pork into small chunks. You can use pork roast, pork loin, or Boston butt.
  2. Husk the tomatillos, de-stem them, and cut them into large chunks.
  3. Cut the jalapenos, Anaheim peppers, and Serrano peppers into large chunks.
  4. Put tomatillos and peppers and cilantro in a food processor, puree them all.
  5. Add the can of green chilis, diced tomatos, and tomato sauce to the food processor.
  6. Continue blending until the mixture is a consistent color.
  7. Add the chicken broth, oregano, cumin, and chili powder.
  8. Turn the crock-pot on high and cover.
  9. Dust the pork with flour, salt and pepper.
  10. Heat 2 tablespoons olive oil, shortening, or lard in a frying pan.
  11. Add the garlic and onions, sauté until the onions are tender.
  12. Add the pork, brown it thoroughly.
  13. Pour the entire pan’s contents (including drippings) into the crock-pot.
  14. Cook in the crock-pot on high for 2 hours.
  15. After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours.
  16. 30 minutes before serving, mix the cornstarch with 2 ounces of cold water, and add it to the crock-pot. Add more if you want to thicken it further.
  17. Serve over bean burritos. I used flour tortillas, with refried beans, chopped onions, and cheese wrapped inside. Bake the burritos in the oven at 400 for 15-20 minutes (until the tortilla just barely starts to dry out). Cover them with the chili verde and pork, then garnish (or further smother) with onions and cheese.

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