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6-8
15 minutes
3 lbs pork, cut into bite-sized pieces
2 teaspoons garlic powder
1½ tablespoons meat seasoning
1 teaspoon black pepper
1–2 tablespoons oil
10 tomatillos
4 serrano peppers
2 jalapeños
¼ onion
3 garlic cloves
1 bunch cilantro
1–1½ cups water, adjusted to desired consistency
2 teaspoons Knorr chicken bouillon
½ teaspoon ground cumin
Salt, to taste
XL flour tortillas
Mexican rice
Whole pinto beans
Diced onion (optional)
Chopped cilantro (optional)
Salsa of choice (optional)
Fresh lime wedges (optional)
Season the pork evenly with garlic powder, meat seasoning, and black pepper.
Preheat your Blackstone griddle to high heat and add the oil. Place the pork on the griddle and sear for 4–6 minutes, stirring occasionally, until browned on all sides.
Reduce the heat to low and cover the pork with a basting dome. Continue cooking until the pork is tender and reaches an internal temperature of 190–205°F.
While the pork cooks, place the tomatillos, serrano peppers, jalapeños, and onion directly on the griddle. Cook until softened and nicely charred on all sides.
Transfer the charred vegetables to a blender. Add the garlic cloves, cilantro, water, Knorr chicken bouillon, cumin, and salt. Blend until smooth, adjusting the water as needed to reach your desired consistency.
Once the pork is tender, pour the chile verde sauce over the meat on the griddle. Stir to coat evenly and simmer for 5–10 minutes, allowing the sauce to heat through and the flavors to combine.
Warm the XL flour tortillas on the griddle. Fill each tortilla with Mexican rice, whole pinto beans, and chile verde pork.
Add diced onion, chopped cilantro, your favorite salsa, and a squeeze of fresh lime, if desired. Roll into burritos, slice in half, and serve warm.
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