Title: Pork and Chile Burritos
Categories: Mexican Entree Ethnic
Yield: 12 Servings

3	lb	Boneless lean pork, cut in 1/2-inch cubes
1 1/2	lb	Onions; diced
1/2	lb	Green bell peppers; diced
1/2	bn	Cilantro; chopped
2		Tomatoes; chopped
1	ts	Garlic powder
1	tb	Salt
1/2	ts	Ground cumin
1/4	ts	Ground cloves
1/4	ts	Black pepper
2		Bay leaves
1		Jalapeno chile; chopped
1	lb	Tomatillos
1/2		Lemon (juice only)
1/2	c	Cornstarch blended with
1	c	- water
12		Flour tortillas (12-in.)
		Shredded Monterey Jack
		Shredded cheddar cheese

Place meat in Dutch oven. Add 1 gallon water and bring to boil. Reduce heat and simmer, covered, until meat is half-cooked, about 35 minutes. Drain off water. Add onions, bell peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves, pepper, bay leaves and chile to meat and simmer. Remove husks from tomatillos and boil in saucepan in 1 quart water until tender, about 15 minutes. Drain off water. Mash tomatillos, add to meat mixture and simmer, stirring constantly 15 minutes. Add lemon juice. Stir cornstarch mixture then stir into meat mixture and simmer 15 minutes longer, stirring constantly. Heat tortillas gently until softened (heat 1 at a time directly on burner of range or wrap in foil and place in 350F oven a few minutes). To make burritos, place heaping 1/2 cup meat mixture on each tortilla. Fold sides in, then roll up from one end. Sprinkle burritos generously with cheese and place under broiler just until cheese melts.

Created by: Jailhouse, Studio City

(C) 1992 The Los Angeles Times

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