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Title: Smothered Burritos with Green Chili Categories: None Yield: 1 Servings --------------------------------GREEN CHILI-------------------------------- 2 lb Uncooked pork; trimmed of -excess fat and cubed 1 md Onion; chopped 2 md Cloves garlic; minced 2 tb Chili powder Salt and pepper to taste 2 cn (28 oz. each) whole -tomatoes; mashed with -potato masher in their -liquid 2 cn (4 oz. each) mild; diced -green chilies (1 can hot -green chilies can be -substituted for spicier -flavor, if you like) -----------------------------SMOTHERED BURRITOS----------------------------- 1 cn (28 oz.) refried beans 6 Flour tortillas; 8-inch size 1 c Or more green chili sauce; -(above) Diced onions Chopped fresh tomatoes Shredded lettuce Grated; sharp cheddar cheese Sour cream For our Cinco de Mayo dinner tonight, we are having Smothered Burritos with Green Chili, as the main course. I got this recipe from EMPIRE Magazine over 20 years ago. It is just fabulous! GREEN CHILI: Makes about 2 quarts Heat a heavy kettle. Add pork. Cook over moderate heat, stirring, until grease starts to collect. continue cooking, stirring occasionally, until pork is brown on all sides. Add onion and garlic during last 5 minutes cooking time. Drain off all grease. Combine chili powder, salt, pepper, tomatoes, and chilies. Add tomato mixture to pork. Bring to boil, reduce heat and simmer, tightly covered, three hours. Serve as a sauce for Smothered Burritos. Makes about two quarts green chili. Green chili freezes nicely. SMOTHERED BURRITOS: Spread tortillas with beans. Roll tortillas, jelly roll fashion. Place tortillas, seam sides down, in single layer in greased pan. Pour green chili over top and around sides. Sprinkle with onions, tomatoes, and generous portion of cheese. Bake, uncovered, in oven preheated to 350 degrees about 20 minutes, or until burritos are thoroughly heated (bubbling at the sides). Serve extra heated green chili in a bowl, plus provide the shredded lettuce and sour cream for topping off individual portions. Posted to TNT Recipes Digest by Patricia McGibbony-Mangum |