Green Chili Burritos Recipe
Green Chili Burritos Recipe photo by Taste of Home

Green Chili Burritos Recipe

Publisher Photo
My husband introduced me to this recipe when we were engaged. It's become our family's favorite dish for birthday meals, informal get-togethers and everyday dinners.
TOTAL TIME: Prep: 15 min. Cook: 70 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Cook: 70 min.
MAKES: 4-6 servings

Ingredients

  • 1 pound boneless pork, cut into 3/4-inch cubes
  • 1 tablespoon olive oil
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 2 garlic cloves, minced
  • 1 cup water
  • 1 cup diced fresh tomato
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 5 teaspoons cornstarch
  • 2 tablespoons cold water
  • 1 can (16 ounces) refried beans
  • 10 flour tortillas (6 inches), warmed

Nutritional Facts

1 serving (2 each) equals 377 calories, 13 g fat (2 g saturated fat), 50 mg cholesterol, 1,022 mg sodium, 41 g carbohydrate, 5 g fiber, 26 g protein.

Directions

  1. In a skillet over medium heat, brown pork in oil; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender.
  2. Combine cornstarch and water until smooth; gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. In a small saucepan, cook refried beans until heated through; spread evenly on tortillas. Spoon pork mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Yield: 4-6 servings.
Originally published as Green Chili Burritos in Country Pork 1996, p60

Nutritional Facts

1 serving (2 each) equals 377 calories, 13 g fat (2 g saturated fat), 50 mg cholesterol, 1,022 mg sodium, 41 g carbohydrate, 5 g fiber, 26 g protein.

This recipe pairs well with a sweet white wine.

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Reviews for Green Chili Burritos

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Feb. 19, 2011

We loved this! Works well when doubled too.

MY REVIEW
Reviewed Oct. 12, 2010

I have made this recipe several times and my family loves it. I add a little more to it to give it some spice.

MY REVIEW
Reviewed Apr. 16, 2010

I used leftover pork roast, shredded, that I simmered with the sauce ingredients. It turned out great!

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