Pork And Green Chili Burritos |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 10 |
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This is a very good recipe. It is my 15 yr. old son's favorite meal. If you like pork and green chilies you will love this!!! Ingredients:
1 6-8 lb pork butt or shoulder roast |
1 can green chilies |
1 or 2 jalapenos, diced and seeded (the seeds make it very hot) |
1 medium onion, diced |
2 large or 4 small cloves garlic, minced |
1- 11/2 quarts chicken broth, depending on roast size |
salt and pepper |
1/4 cup to 1/3 cup arrowroot or cornstarch for thickening sauce |
flour tortillas |
grated cheddar cheese, salsa, and sour cream or ranch dressing. |
Directions:
1. Preheat oven to 350 degrees. Season the meat with salt and pepper. Place into a dutch oven pan or other large type roasting pan. Brown over med-high heat. Add onions to pan and let brown a little. Add garlic cook 1 minute. Stir. Turn down heat to medium. Add green chilies, jalapenos, garlic, and chicken broth. Bring to a simmer. Put on oven and bake for 2 1/2- 3 hours. Take the pork out of the pan, let cool somewhat until you can handle the meat. Keep sauce on medium heat on stove. Season with salt to taste. When slighly boiling add cornstarch to thicken sauce. It should have the consistency of gravy.Turn heat to low. Shred amount of pork needed to fill the tortillas (I use a large fork and my fingers). Put meat and some cheese on tortillas roll up. Pour some ( I use alot) Green Chile Sauce over the tortillas once plated. Top with more cheese. Heat each plate in microwave for 15 seconds. Top with salsa, and sour cream or ranch.
2. Note: Only shred the amount of meat you need. Chill the rest, the next day, slice thin and shred with fingers. Its much, much easier to do when it's cold. For an eye pleasing plate, put sour cream into squeeze bottle and go back and forth over enchiladas diagionally.
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