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Texas Pork Burritos

Total Time

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

Makes

10 servings

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
Texas Pork Burritos Recipe photo by Taste of Home

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 sour cream
  • 1/2 cup minced fresh cilantro
  • 10 flour tortillas (8 inches), warmed
  • 2 cups shredded Mexican cheese blend

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.

Nutrition Facts

1 each: 710 calories, 37g fat (14g saturated fat), 191mg cholesterol, 1270mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 56g protein.

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