Burritos Smothered in Green Chile
Ingredients
- 2 lb pork tenderloin or lean boneless pork chops
- Vegetable oil
- 2 large onions, diced
- 2 clove garlic, peeled and minced
- 1 tsp salt
- 1 tsp oregano, crumbled
- 4 cup chicken stock
- 4 medium tomatoes, cored and diced
- 2 cup chopped green chile (see Cook's Notes)
- 2 tbsp flour
- 6 cup refried beans, heated (canned are OK)
- 1 lb cheddar or Monterey Jack cheese, shredded
- 12 large flour tortillas
Method
- To make the sauce, first cut the pork into 1/2-inch cubes. In a heavy large skillet, set over medium-high heat, brown the pork cubes in batches. If pork is very lean and seems to be sticking, add a small amount of vegetable oil. Transfer to a plate and reserve.
Add the onions to the same skillet and sauté until translucent and golden, about 10 minutes. Add the garlic, salt, oregano and chicken stock and stir, scraping up any brown bits. Return the pork and any juices to the pan, reduce the heat to low, cover and simmer until meat is tender, about 1 1/2 hours.
Add the tomatoes and chile and simmer for 15 more minutes.
Mix enough cold water with the flour to make a paste the consistency of cream. Whisk into the sauce and cook until the sauce thickens and the flour loses its raw taste, another 15 minutes or so.
- To assemble the burritos, spread warm beans on a flour tortilla (about 1/2 cup), sprinkle onions and a cheese over beans. Roll burrito up jelly-roll fashion, tucking in the ends. Place seam side down on a large serving plate. Pour hot sauce over, sprinkle with a little extra cheese and eat.
Cook's Notes
Ingredient Notes
Frozen chopped green chiles are available by mail and in some grocery stores and they are fine in this recipe. Canned green chiles are not a good choice. Fresh green chile that has been roasted, peeled, seeded and chopped is great. You will need 8 to 12 chiles or more depending on the size and meatiness of your chiles.
Advance Prep
The sauce can be made up to 2 days ahead of time.