Boneless pork loins create a fast and easy option for easy chile verde thanks to a store-bought sauce sauced with jalapeño salsa, garlic, and thinly sliced onions.
3 1/2poundspork loin sirloin or boneless pork chops
2tablespoonsfreshly ground black pepper
1large white onionsliced thinly
1 16-ouncejars of tomatillo salsa verde
1 7-ouncecan jalapeño salsa
2cupsroasted Hatch chileschopped, or 1 cup Hatch chiles and 1 cup mild green chiles, chopped if you prefer less heat
Shredded cheddar cheese
Sour creamdiced onion, lettuce, and avocado for garnish
Cut the pork into 1/2-inch cubes and season with the garlic salt, black pepper and kosher salt. Heat a large dutch oven over medium high heat with half of the vegetable oil. Cook half of the pork until browned, stirring occasionally, about 10 minutes, then transfer to a large bowl. Add the rest of the vegetable oil and cook the remaining pork. Add the sliced onions and garlic and cook until softened, about 3-4 minutes. Add to the bowl with the first batch of pork. Add 5 cups of water to the dutch oven, bring to a boil, and stir to deglaze all the bits off the bottom of the pan. Add the remaining 1 cup water and the flour to a jar fitted with a lid, shake vigorously until combined, and add to the dutch oven. Cook for 10-15 minutes or until the mixture thickens. Add the salsa verde, jalapeño salsa, tomato paste, onion, and chiles with the reserved pork and its juices. Bring to a boil then reduce to a bubbling simmer and cook for 5-10 minutes and up to 1 hour for flavors to deepen even more.
To assemble the burritos, lay out the tortillas and fill the lower 1/3 of the tortilla with 1/2 to 3/4 cup pork and sauce, top with cheese and fold. Place in a baking dish and repeat with the additional burritos. Pour more sauce over the burritos, top with shredded cheese and broil in the oven or toaster oven until the cheese melts. Garnish with sour cream, onion, lettuce and tomatoes if desired.