Chipotle Pork Burrito Bowls
Chipotle Pork Burrito Bowls are super fast to assemble and have layer upon layer of fabulous flavor. Sure to please the Mexican food fan in your family.
Servings: 8
Ingredients
- 1 tablespoon coconut oil
- 1 medium yellow onion diced
- 2 large garlic cloves minced
- 1 16 ounce jar of your favorite salsa I used Fontera Jalapeno & Cilantro
- 1/2- 7 ounce jar of Chipotle peppers in adobo sauce diced
- 1 cup chicken broth
- 1 2 1/2 pound pork tenderloin
- Kosher salt and pepper
- 1 cup Jasmine rice {gluten free} cooked according to directions
- 1 can refried beans or black beans {gluten free}
- 1 avocado mashed
- 1/2 cup crumbled feta
- 3 hard boiled eggs diced (how too boil eggs) {optional}
- 1/4 cup sour cream
- 3 tablespoons of chopped cilantro
Instructions
- In a dutch oven over medium heat, heat oil and add onion.
- Cook 3-5 minutes until start to soften add pinch of kosher salt and add garlic.
- Stir for 30 seconds.
- Add salsa, chopped Chipotle and 1/2 sauce from can of peppers. (I use a fork to remove 1/2 of the peppers to chop and a spoon to remove 1/2 of the sauce from the can)
- Stir to combine, add chicken broth and bring to slow boil.
- Sprinkle Pork tenderloin with salt and pepper on all sides.
- Add to broth, cover and cook over low heat for 45 minutes.
- Flip Pork tenderloin half way through cooking.
- When done cooking, turn off heat, but keep pan on burner.
- Remove pork tenderloin from broth and let rest on cutting board.
- Place broth in blender and puree until creamy, 30 seconds.
- Place broth back in Dutch oven.
- Shred pork using two forks and place back in Dutch oven.
- When rice is finished cooking add to Dutch oven and stir ingredients together to coat.
- In serving bowls add 1/4 cup of Refried beans and top with serving of pork.
- Top with sprinkle of feta.
- Top with egg, avocado, sour cream and sprinkle of cilantro.
- Serve