Pork & Green Chile Burritos
Jeremy is in love. We ate this dish at a law school potluck event and I had to track down the recipe. We made it the next week and this recipe is definitely a keeper. YUM.
2 ½ lbs. pork roast (any cut)1/8 tsp salt
1/8 tsp garlic salt
1/8 tsp pepper
28 oz. mild green chile sauce
(I like the La Victoria and Old El Paso brands)
½ -1 cup brown sugar
15 oz. can black beans, drained and rinsed
½ bunch cilantro, chopped
8 oz. Monterey Jack cheese, grated
flour tortillas (16+ medium)
15 oz. can black beans, drained and rinsed
½ bunch cilantro, chopped
8 oz. Monterey Jack cheese, grated
flour tortillas (16+ medium)
1. Place pork roast in crockpot. Cook on high temperature for 4 hours or low for 8 hours, until meat is well done. Remove from crockpot and drain. Shred meat and place in a bowl. Season with salt and pepper and garlic salt. Stir in 1/2 cup green chili sauce and brown sugar, to taste/moisture (I tend to do a little bit more green chili sauce and brown sugar, so it ends up a little more moist and sweet).
2. Heat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
3. Pour 1/2 cup green chili sauce into prepared pan. Place 1/3 cup meat mixture on each tortilla. Sprinkle 1-2 Tbs black beans and 1-2 tsp of chopped cilantro. (I don’t measure these, just put each on until it looks good.) Roll burrito and place seam-side down in baking dish. Repeat with remaining tortillas. Pour 1 1/2 to 2 cups (whatever is left) of green chili sauce over burritos and sprinkle with Monterey Jack cheese.
4. Cover with foil and bake 25-30 minutes at 350 degrees. After this I like to remove foil and broil for 1-2 minutes, until cheese is browned.
This recipe is from Jenny Infanger.Ratings: Jeremy 5, Kendra 4.5
