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Texas Pork Burritos

 Texas Pork Burritos
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
10 ServingsPrep: 40 min. Cook: 6-1/2 hours

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

2 of 2

Texas Pork Burritos (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.