Texas Pork Burritos Recipe
Texas Pork Burritos Recipe photo by Taste of Home

Texas Pork Burritos Recipe

Publisher Photo
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
TOTAL TIME: Prep: 40 min. Cook: 6-1/2 hours
MAKES:10 servings
TOTAL TIME: Prep: 40 min. Cook: 6-1/2 hours
MAKES: 10 servings

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

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.

Directions

  1. 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.
  2. Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.
  3. Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly. Yield: 10 servings.
Originally published as Texas Pork Burritos in Taste of Home August/September 2010, p61

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Texas Pork Burritos

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed May. 8, 2013

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.

MY REVIEW
Reviewed Jan. 21, 2013

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!

MY REVIEW
Reviewed Aug. 25, 2012

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.

MY REVIEW
Reviewed May. 25, 2012

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.

MY REVIEW
Reviewed Apr. 9, 2012

This was great! Easy to get in the crockport and terrific for a weekday evening meal.

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