Monday, April 12, 2010
Smothered Pork Burrito's
8 Anaheim peppers
1 lb boneless loin pork chops, cubed
1 tsp chipotle chile pepper
1/2 tsp fresh ground black pepper
1/2 tsp seasoning salt
3 cloves garlic, crushed
2 tbs chicken bouillon
6 cups water
1 cup rice
8-10 soft tortillas
1 cup cheese
1. Preheat oven to 500 degrees F. Roast Anaheim peppers and tomatillos till charred all over. Place in plastic bag, seal and set aside to cool.
2. Heat skillet to medium heat, brown pork, add chipotle chile pepper, black pepper, salt and garlic.
3. Remove chile's and tomatillos from bag, peel skins off and place in blender with about 2 cups of water and chicken bouillon. Pulse till well blended. Heat remaining 4 cups of water in a large pot on medium heat, pour sauce into pot. Stir to combine, add pork. And bring to a boil. Add rice and turn heat to low. Simmer for 20-25 minutes or until rice is tender (do not stir while simmering!)
4. Heat tortillas and fill with pork and rice. Fold and place some cheese on top. Spoon sauce over the cheese, serve and enjoy!