INGREDIENTS

INSTRUCTIONS

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 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
1 lb tomatillos
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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