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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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My DH taught me to make this, over time, I've changed it slightly. But really it's such a simple flavorful dish, it doesn't need much tweaking. This probably makes enough for at least 10 burritos. Another thing about this recipe is, it reminds me of a green chili stew they used to serve at a place in Dallas called Panchos. It was a mexican buffet, and most of their food I didn't care for, but I loved that stew. If you add potatoes to this recipe the result it pretty close to that stew. But, mostly we just make this version, to use for green chili burros. Ingredients:
2 lbs lean pork loin roast or 2 lbs any other lean pork roast |
4 (6 ounce) cans diced green chilies, do not drain |
2 (14 ounce) cans diced tomatoes, do not drain |
1 medium onion, diced |
1 (6 ounce) can diced jalapenos, do not drain (optional) |
1 (14 ounce) can refried beans, heated |
2 cups shredded cheddar cheese, sharp, mild, jack, your preference |
cilantro leaf (optional) |
flour tortilla |
ground cumin |
chili powder |
salt |
Directions:
1. Cut pork in 1/2 inch cubes and braise in preheated dutch oven. (no need to add oil). (if you are using onion add at this point and cook til translucent). Salt. And generous amounts of ground cumin, and a dash or two of chili powder Add all canned items - do not drain. Bring to a slow boil, then simmer, covered at least 1 hour (til pork is tender).
2. To serve:.
3. Make burritos.
4. Good with refried rice, guacamole etc. Can be covered with queso, or verde sauce if desired. I usually cover mine with salsa, depending on what type we have on hand.
5. PS: Best make one burrito and serve, then make one for the next person. If you make a platter full of burritos, they are apt to get soggy. Or you can put all ingredients on the table, and let everyone make their own.
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