Tuesday, December 22, 2009

Chile Verde Burritos

from the Sister’s Cafe

I love this recipe! To see a picture click here

1 1/2 pounds pork roast, fat removed as much as possible (I use a beef roast)
1 onion chopped
3 cloves garlic crushed
1 10oz can green enchilada sauce
1 4oz can diced green chilis
1 14oz can diced tomatoes with chilis
2 chicken bouillon cubes
½ tsp cumin
½ tsp oregano
¼ tsp pepper
Monetary Jack Cheese
Sour Cream

In a large heavy pot, over medium heat, brown meat (I skip browning it and just saute garlic and onions), then add onion and garlic and sauté a few minutes.
Stir remaining ingredients in a crockpot, add meat, cover and cook on low for 7-8 hours or until done.
Ladle out liquid from crockpot, straining out & reserving the vegetables to return to crockpot with the roast. When cooked, shred meat in a food processor or by hand. Pour liquid into a saucepan. Bring to a boil and simmer, stirring often until thickened.

Pour over meat and stir or serve on the side.
Garnish as desired.

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