Texas Pork Burritos Recipe

Texas Pork Burritos Recipe photo by Taste of Home

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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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Texas Pork Burritos Recipe

Prep: 40 min. Cook: 6-1/2 hours

Yield: 10 Servings

40 390 430

Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds), cubed
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
2 cans (10 ounces each) green enchilada sauce
1 large onion, thinly sliced
2 medium carrots, thinly sliced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup chicken broth
2 tablespoons ground cumin
3 garlic cloves, minced
2 teaspoons dried oregano
2 tablespoons all-purpose flour
1 cup (8 ounces) sour cream
1/2 cup minced fresh cilantro
10 flour tortillas (8 inches), warmed
2 cups (8 ounces) shredded Mexican cheese blend

Directions

Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, carrots, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.
Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly. Yield: 10 servings.

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