Breakfast Burrito w/ Green Chili Sauce

Denver Breakfast Burrito with Green Chili Sauce

No, the breakfast burrito wasn’t invented here. But the number of restaurants and food carts that offer this delicious day starter up to sleepy patrons every morning would have you believe otherwise. Who makes the best burrito is a topic for heated debate, but one thing’s for sure: the green chili sauce is what MAKES this dish a standout!

Breakfast Burrito

Green Chili Sauce

  • 1 ½ Lb Pork Loin
  • 1 T Olive Oil
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 2 T Flour
  • 2 Jalapeno Peppers
  • 3 Anaheim Peppers
  • 3 Serrano Peppers
  • 1 Yellow Onion, chopped
  • 1 T Minced Garlic
  • 5-6 Tomatillos, shell removed
  • 3 T Apple Cider Vinegar
  • 3 C Chicken Broth
  • 1 ½ tsp Ground Cumin
  • ½ Bunch Cilantro, chopped

Preheat a large skillet to medium heat. Place all of your peppers onto the skillet and cook for 7-8 minutes on two sides, then transfer the peppers to a cutting board. Return the skillet to medium heat and add olive oil. Slice the pork loin into ½” cubes and transfer to a medium bowl. Add salt, pepper, garlic powder, onion powder and flour to the bowl and toss well to combine. Transfer the pork pieces to the skillet and cook for 6-7 minutes, until all sides are lightly browned. Turn slow cooker to high heat and add pork pieces. Add the chopped onion to the skillet, remove any seeds from the roasted peppers and chop fine (careful not to burn your fingers from handling the peppers). Transfer the peppers to the skillet and cook, stirring occasionally, until onions are softened. Now add the minced garlic, stir and cook for an additional 2 minutes, then transfer the contents of the skillet to your slow cooker. Quarter your tomatillos and run them in your food processor until blended, then transfer contents to slow cooker. Cook for 1 hour, reduce heat to low and add cilantro to cook for another hour.

Breakfast Burrito

  • 1 Package Thick Cut Bacon
  • 3 Large Potatoes, peeled and chopped
  • Salt and Pepper to taste
  • 4 Large Flour Tortillas
  • 1 Cup Shredded Cheddar Cheese

Bring a large skillet to medium heat. Add the bacon and cook for 4-5 minutes on both sides and transfer bacon to a cutting board. Add the potatoes to the hot skillet, add salt and pepper to taste and cook for 8-9 minutes, stirring occasionally. The potatoes are finished cooking when the edges are slightly crisp. To build the burrito; divide potatoes and bacon onto four tortillas. With a slotted spoon, scoop chunks from the green chili onto burritos (be careful not to allow too much liquid into the burrito). Add cheddar cheese to top off the burritos and roll to finish. Spoon a little liquid chili sauce onto the top of the burritos and enjoy!