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Green Chili and Pork Burrito Recipe

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This recipe for Green Chili and Pork Burrito is from Heritage, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-10 Lb. Pork shoulder or Picnic Ham
4 C. Chopped Green Chili's
2 Chipotle Chilis or 1 Tbl. Chipotle Chili Powder
1 Large Onion, diced
1 C. Chicken stock
1 Tbl. Kosher Salt
1 Tbl. Black Pepper
~30 Burrito Sized Flour Tortilla Shells (10"-12")
Directions:
Directions:
Slow roast pork shoulder with chipotle powder, onion and s&p for 10-12 hours or until tender either in heavy cast iron on stove or in oven or a large crockpot. Allow pork to cool, then pull. Simmer green chili's with shredded pork and stock for 1-2 hours or until excess liquid has cooked off. This is the mixture that will be going into the burrito shells, so it needs to not be too moist.
Fill each burrito shell with ~3/4 C of pork/chili mixture. Wrap and toast on skillet.
You can eat immediately or allow to cool, then wrap in plastic wrap, then aluminum foil and freeze.
When reheating, place in oven for approx 25 min at 350 degrees.
Number Of Servings:
Number Of Servings:
~30

 

 

 

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