Pork & Chile Burritos

---------- Recipe via Meal-Master (tm) v8.03

Title: PORK & CHILE BURRITOS
Categories: Mexican, Main dish, 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

-----