Pork and Chile Burritos
| Yield: | 12 Servings |
| Categories: | Mexican, Main Dishes, Ethnic |
| 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 | bn | Cilantro; chopped |
| 2 | Tomatoes; chopped | |
| 1 | ts | Garlic powder |
| 1 | tb | Salt |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | 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 |
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