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Pork & Green Chili Burritos

  • By Pam Langord

Pork & Green Chile Burritos

This is a long time Langord family favorite. I've never met anyone who doesn't love this. It started as a Sunset magazine recipe back in the late 70's (I think) but has evolved over time into this big pot of deliciousness that's perfect as a burrito and then over eggs the next morning. LOL
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Prep Time: 2 hours
Servings: 6


  • 3 pounds lean pork butt
  • 2 tablespoons salad oil
  • 1 large onion -- chopped
  • 3 cloves garlic -- minced
  • 2 large green bell peppers -- chopped
  • 1 can California Green chiles 7 oz
  • 1 teaspoon oregano leaves
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons salt
  • 2 tablespoons dried cilantro
  • 1 tablespoon wine vinegar
  • 1/4 cup water


  • Trim and discard excess fat; cut in 1 inch cubes.
  • In 12 inch frying pan, heat salad oil over medium-high heat; add meat and lightly brown.
  • Push to sides of pan and add onion, garlic and green peppers; saute until limp.
  • Stir in green chiles, oregano, cumin, salt, cilantro, wine vinegar and water; cover and simmer until meat is tender approx 1 hour. Skim off fat and discard.

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