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
Print
Pin
Rate
Servings: 6
Ingredients
- 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
Instructions
- 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.
.jpeg)
-100x100.jpeg)
