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I've been experimenting with green enchilada sauce lately, and it sure lights up the taste of this delicious pork stew. —Sally Sibthorpe, Shelby Township, Michigan
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Nutritional Facts 1 burrito equals 710 calories, 37 g fat (14 g saturated fat), 191 mg cholesterol, 1,270 mg sodium, 35 g carbohydrate, 2 g fiber, 56 g protein.
Originally published as Texas Pork Burritos in Taste of Home August/September 2010, p61
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 08, 2013 by DrDoom77
My wife and I like this recipe a lot and make it every few months. That said, I do have to agree that it comes out pretty runny even after that last thickening step. If anyone has ideas for dealing with that, I'd love to hear them.
Reviewed on Jan. 21, 2013 by sruasonid
Sorry all, but I must agree with Harley and trance. The photo looks gross, and just reading the ingredients made me want to hurl. Stupidly, I tried it anyway thinking it might not be that bad. I was wrong. Between the nasty sauce, all that broth, and the sour cream, it was a bland, gluey, colorless, tasteless mess. Waste of time, money, and ingredients. I should have followed my instincts and passed. I didn't think Harley's review was rude, just condescending, BTW, but I did feel all the snarky rebukes WERE rude, as well as unnecessary. Trance and I are just being honest with our description of the way we experienced the recipe, not the choice of the cook to use canned products. The combination of these ingredients simply didn't work, and the result was awful. To each his own. That's what reviews are for foljs- to relate your own experience with the recipe redults, not each other. Lighten up!
Reviewed on Aug. 25, 2012 by trancebaby
This recipe has too much liquid even with the thickening step (last thing you do). Sorry, but a dry-rub and roasted or grilled pork recipe like Mexican-style Carnitas is better for burritos than this gloppy mess. (just look at the picture) I was very disappointed.
Reviewed on May. 25, 2012 by ilka896
It was pretty good. I do not like olives so did not put them in but I did add a little hot sauce to spice things up a little bit. It just tastes like it needs some hotness to it.
Reviewed on Apr. 09, 2012 by Jane Lasher
This was great! Easy to get in the crockport and terrific for a weekday evening meal.
Reviewed on Oct. 16, 2011 by MaggieWB
My husband is not an adventurous eater, but this one he raved about. It is easy, different, and delicious. Thank you for sharing your creativity!
Reviewed on Sep. 11, 2011 by ValerieMS
I lived in TX for 8 years, but can't get ingredients and don't have time to make my own sauce these days. This sounds like a great recipe to a homeschooling mom of 3 who knows what authentic is.
Reviewed on Sep. 08, 2011 by ferretmama
Had to leave out the olives since no one in the family likes them. Came out sooooo good. I wish there were some way to vote jerks like harleyrider out of our community. We don't need that sort of bad attitude. Maybe they're such a terrible cook that whatever they try DOES come out badly..? badly....?
Reviewed on Sep. 08, 2011 by the4cs@hintonet.net
I will be making this recipe soon, I think it sounds great! I agree with the others about nmharley manners except he should just keep making his own sauce if he wants too. I appreciate the time saving conveniences and believe it or not they even have books,programs and other recipes that are semi-homemade or time saving for busy people. He may be the only one who could tell much difference, but keep up all the authentic hard work if that is what you choose to do.
Reviewed on Sep. 08, 2011 by OzarkMeatSmoker
If you smoke the pork butt with a nice rub coating it adds a great layer of flavor. Take it to about 185° internal, slicing range, then cube it. Or go on up to 200° and pull it. Works either way.And here's a tip - If your pork is "dry" it's because it is overcooked. 160° internal temp. is done for pork. It may even still be a bit pink but it is fine to eat. And it will be moist. Buy a quick acting thermometer to check internal temp. with, good investment.
If you smoke the pork butt with a nice rub coating it adds a great layer of flavor. Take it to about 185° internal, slicing range, then cube it. Or go on up to 200° and pull it. Works either way.
And here's a tip - If your pork is "dry" it's because it is overcooked. 160° internal temp. is done for pork. It may even still be a bit pink but it is fine to eat. And it will be moist. Buy a quick acting thermometer to check internal temp. with, good investment.
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