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CATEGORY CUISINE TAG YIELD
Meats, Dairy Mexican Ethnic, Main dish, Mexican 12 Servings

INGREDIENTS

3 lb Boneless lean pork
cut in 1/2-inch cubes
1 1/2 lb Onions, diced
1/2 lb Green bell peppers, diced
1/2 Cilantro, chopped
2 Tomatoes, chopped
1 t Garlic powder
1 T Salt
1/2 t Ground cumin
1/4 t Ground cloves
1/4 t Black pepper
2 Bay leaves
1 Jalapeno chile, chopped
1 lb Tomatillos
1/2 Lemon, juice only
1/2 c Cornstarch blended with
1 c water
12 Flour tortillas, 12-in.
Shredded Monterey Jack
Shredded cheddar cheese

INSTRUCTIONS

Place meat in Dutch oven. Add 1 gallon water and bring to boil.  Reduce
heat and simmer, covered, until meat is half-cooked, about 35  minutes.
Drain off water. Add onions, bell peppers, cilantro,  tomatoes, garlic
powder, salt, cumin, cloves, pepper, bay leaves and  chile to meat and
simmer. Remove husks from tomatillos and boil in  saucepan in 1 quart
water until tender, about 15 minutes. Drain off  water. Mash
tomatillos, add to meat mixture and simmer, stirring  constantly 15
minutes. Add lemon juice. Stir cornstarch mixture then  stir into meat
mixture and simmer 15 minutes longer, stirring  constantly. Heat
tortillas gently until softened (heat 1 at a time  directly on burner
of range or wrap in foil and place in 350F oven a  few minutes). To
make burritos, place heaping 1/2 cup meat mixture on  each tortilla.
Fold sides in, then roll up from one end. Sprinkle  burritos generously
with cheese and place under broiler just until  cheese melts.  Created
by: Jailhouse, Studio City  (C) 1992 The Los Angeles Times  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 278
Calories From Fat: 145
Total Fat: 16.1g
Cholesterol: 75.3mg
Sodium: 738.2mg
Potassium: 664.6mg
Carbohydrates: 10.6g
Fiber: 2.5g
Sugar: 5.4g
Protein: 22.5g


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