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Chili Verde Burritos
1 pound pork tenderloin -- cut into 1" pieces
1 pound fresh or canned tomatillos -- drained
2 medium carrots -- coarsely chopped
1 large onion -- chopped
1 large potato -- peeled, and cut into 1" pieces
4 garlic cloves -- minced
1 jar green chili salsa - (14 oz)
1 can diced green chili peppers - (7 oz) -- drained
1/2 teaspoon salt
1/4 teaspoon ground red pepper
12 whole-wheat tortillas - (8" dia) -- warmed
2 medium tomatoes -- chopped
1 cup snipped fresh chives
1/2 cup snipped fresh cilantro - (loosely packed)
Spray a Dutch oven with no-stick spray. Heat over medium-high heat. Add the pork. Cook and stir until the pork is no longer pink. Add the tomatillos, carrots, onions, potatoes and garlic. Cook and stir about 7 minutes or until tender. Add the salsa, chili peppers, salt and red pepper. Bring to a boil, then reduce the heat. Cover and simmer for 30 minutes.
To serve, let guests assemble their own burritos. To assemble, spoon about 1/2 cup of the pork mixture onto each tortilla just below its center. Top with a small amount of tomatoes, chives and cilantro. Fold in the sides of the tortillas. Then roll up from the bottom to enclose the filling.
This recipe yields 12 burritos for 6 servings.
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