Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
May 16, 2011 12:04 PM

Bobby Flay's Green Pork Burrito

Anyone have the recipe for Flay's Green Pork Burritos from the Burrito throwdown recipe? The Food Network website says "recipe coming soon" in the episode guide from Season 7.


  1. Click to Upload a photo (10 MB limit)
  1. Here's teh recipe via youtube.

    No exact measurements, but it should get you 90% of the way there.

    1 Reply
    1. re: jjjrfoodie

      I found that clip too but unfortunately it doesn't play since I'm in Canada.

    2. Here you go my .ca FN deprived friend... LOL

      This is the play-by-play based upon visuals and what is said on camera. And I take it back, It's a 75% there thing, as no spices are mentioned. My guess is they need to drag it back to the test kitchen to tweak or to modify if it's too close to one of Bobby's dishes at the restaurants...

      I;ve now watched the video over 30 times now. I may have to make this. :P

      Bobby Flays Green Chile Pork Burritos

      4-5 lbs pork shoulder, cut into 3” chunks

      Place meat in dutch oven and fry til brown and crusty on the outside in light amount of oil. Season with salt and pepper before frying.

      When browned , add 2 to 4 cups of chicken stock or broth (probably warm).
      Then add pureed green chile sauce below.
      (Once the mixtures are combined, I’m going to guess the mixture is cooked over low heat covered until the pork is done enough to shred) When done fold in fresh chopped cilantro or parsley (it was a green leaf herb of something)
      The pork is removed when done and shredded and then served, and the remaining sauce is cooked down or reduced and then served over or with the pork.

      For the green chile sauce:
      In an oven proof skillet place:
      8 to 10 tomatillos, no skins/husks but whole
      2 to 3 red onions quartered, no skins
      4 whole cloves garlic
      3 poblano peppers
      oil to coat

      Roast in oven till tomatillios are soft & remaining vegetables are lightly browned and cooked thru. Temp. unknown.
      When cooked, place contents of skillet in food processor and puree. (It looks pretty smooth but there are still visible pieces of the veggies but not chunks)
      Add to pork mixture above and cook.

      For the green rice w/spinach:

      Looks like 2 to 3 cups of cooked white long grain rice
      Saute 8 to 10oz of Spinach and a some fresh cilantro cilantro in oil, when lightly wilted, add to food processor and chop. Then fold into cooked white rice

      I’m going to guess this a take on Chipotle’s cilantro

      For the white beans with cilantro vinegarette :

      Looks like 1 lb of cooked or canned white beans that have been seasoned with at least salt and pepper.
      Puree’the following:
      Oil-probably vegetable or canola
      Fresh Cilantro
      green onions
      Vinegar (type not shown)
      Should be creamy and loose, like a sauce.
      Fold into beans and mix.

      Note: no spices like, cumin, salt, pepper, chile powder or anything else was indicated in the clip. My guess is that it is in there, somewhere.

      Hope this helps.

      4 Replies
      1. re: jjjrfoodie

        Thanks jjr, I'll try to wing it today.

        1. re: jjjrfoodie

          To help with this, Flay almost always uses a multiple chile seasoning blend on pork like the one I've listed below. They are almost always Ancho based and the other chiles he mixes and matches. Allspice is almost always there but you might want to leave it and the cinnamon out on this one because they might not go with the tomatillos as well as they do with red sauces.

          3 tablespoons ancho chile powder

          1 teaspoon chile de arbol

          1 tablespoon pasilla chile powder

          1 tablespoon guajillo powder

          1 teaspoon allspice

          2 tablespoons brown sugar

          1/2 teaspoon cinnamon

          Salt and freshly ground pepper

          Also, the vinegar he likely used is Apple Cider.

          1. re: BadRabbitAU

            How long do the pork shoulder 3 inch chunks need to simmer for?

            1. re: ios94

              He just browned the meat heavily on the outside on all sides. Then added the chicken stock and chile puree. I;d guess 5 to 10 minutes tops. It was only meant to develop flavor. The chix broth and chile' long cook will cook the meat thru and up to pulling temp.

        2. found on

          Green Pork Chili

          Recipe courtesy Bobby Flay

          Prep Time:
          30 min
          Inactive Prep Time:
          Cook Time:
          2 hr 0 min


          6 servings


          * 2 red onions, chopped
          * 1 pound tomatillos, husked, rinsed, and halved
          * 3 jalapenos, stemmed, seeded and halved
          * 2 garlic cloves
          * 4 tablespoons canola oil
          * 2 pounds boneless pork shoulder, cut into 1-inch cubes
          * 5 cups chicken stock
          * 1 cup chopped fresh cilantro leaves
          * Salt
          * Pepper
          * 10 flour tortillas, warmed


          Preheat the oven to 400 degrees F.

          In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.

          Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.

          While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.