Loaded Pork Burrito Bowls
Loaded burrito bowls, packed with flavor and fresh veggies. Feel free to riff on this, making your bowls extra spicy, or maybe extra garlicky … black beans would be great … whatever you like! Serve with limey margaritas and turn your home into a fabulous Tex Mex restaurant, any night of the week. Â
- Yield: Serves 4
Ingredients
Units
Scale
- Olive oil, as needed
- 1 yellow onion, cut into 1/2-inch wedges/petals
- 1 poblano pepper, chopped
- Salt and pepper to taste
- 1 pound ground pork
- 2 scallions, chopped, whites and green parts separated
- 2/3 cup sour cream
- 1 can of chipotles in adobo
- 2 roma tomatoes, chopped
- 3 teaspoons white or red wine vinegar
- 1 to 1.5 cups corn kernels
- Cooked rice, for serving
For the smoky flavor paste:
- 1.5 tablespoons adobo sauce (or more, from the chipotle can)
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon chicken or vegetable stock concentrate (dried or liquid is fine)
- 1 teaspoon cumin
- SERVING SUGGESTIONS: sliced avocado, chopped cilantro, lime wedges, pickled jalapeno slices
Instructions
- Put about a tablespoon of olive oil into a large, deep skillet over medium-high heat. Add ¾ of the onion and all of the chopped poblano. Season to taste with S&P and cook for 6 to 8 minutes, stirring occasionally until tender and lightly charred. Transfer to a plate.
- Add a little more olive oil to the skillet along with the scallion whites. Add the pork in a big even layer, season with a good pinch of salt and pepper, and let it brown on that side for a few minutes before stirring. Cook until done, about 5 minutes more.Â
- Combine the flavor paste ingredients in a small bowl, and add that to the skillet with the pork, along with about â…“ cup water. With the heat on medium-low now, stir to mix. Taste and season as you see fit. Feel free to double the amount! Or, just add more adobo, garlic powder – whatever you like. When it’s all saucy and well-combined, it’s done.Â
- In a small bowl, stir together the sour cream and 2 to 3 teaspoons of the adobo sauce from the chipotle can. If you like things extra spicy, you can chop up a chipotle and add that instead, or you can add it to the pork. I typically just use the sauce and store the chiles for later use.Â
- Finely chop the remaining onion and add it to another small bowl with the tomatoes. Add the vinegar, a drizzle of olive oil, and season with salt and pepper. Stir to combine.Â
- To serve, pile some rice into a bowl/plate and top with some of the veggies, pork, some fresh corn kernels (raw, yes!), the tomato pico, and dollops of the smoky crema. Scatter the scallion greens over top, and add any extra toppings you like. Enjoy.
Notes
Ground chicken or beef can be substituted for the pork.Â