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.
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.
Oil-probably vegetable or canola
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.
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.
found on foodtv.com
Green Pork Chili
Recipe courtesy Bobby Flay
Inactive Prep Time:
2 hr 0 min
* 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
* 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.