INGREDIENTS

INSTRUCTIONS

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 bunch 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  Juice of 1/2 lemon 1/2 C cornstarch blended with 1 C water 12
(12-in.)  flour tortillas Shredded Monterey Jack and cheddar cheeses
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. Converted
by MMCONV vers. 1.40  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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