Southwestern Pork Burritos Recipes

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SLOW-COOKER SOUTHWESTERN PORK BURRITOS



Slow-Cooker Southwestern Pork Burritos image

Perfect for parties! Have guests assemble their own burritos with the zesty pork filling and toppings of their choice. By Betty Crocker Kitchens

Provided by Old El Paso

Categories     Tacos     Entrees     Burritos

Time 10h

Yield 12

Number Of Ingredients 9

1 boneless pork shoulder roast (2 1/2 lb), trimmed of fat
1 can (10 oz) diced tomatoes and green chiles, undrained
3 tablespoons tomato paste
1 tablespoon honey
3 cloves garlic, finely chopped
1 tablespoon chili powder
1/4 teaspoon salt
12 Old El Paso™ flour tortillas for burritos (8 inch; from two 11.5-oz packages)
Assorted toppings (such as shredded Cheddar cheese, sour cream, chopped fresh cilantro, shredded lettuce, diced tomatoes), if desired

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. Place pork in cooker.
  • In blender, place tomatoes, tomato paste, honey, garlic, chili powder and salt. Cover; blend on medium-high speed 10 seconds, stopping blender frequently to scrape sides. Pour over pork.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.
  • Serve pork mixture on tortillas with toppings. Pork mixture will hold on Low heat setting up to 2 hours.

PORK BURRITOS



Pork Burritos image

As a working mother, I depend on my slow cooker to help feed my family. We all love the spicy but slightly sweet flavor of these tender burritos. -Kelly Gengler, Theresa, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 10 burritos.

Number Of Ingredients 10

1 boneless pork shoulder butt roast (3 to 4 pounds)
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1/4 cup chili powder
3 tablespoons minced garlic
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon chopped seeded jalapeno pepper
1 teaspoon salt
10 flour tortillas (8 inches), warmed
Optional: Sliced avocado, sour cream and minced fresh cilantro

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Shred pork with 2 forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; if desired, top with avocado, sour cream and cilantro. Fold sides and ends over filling and roll up. Freeze option: Omit avocado, sour cream and cilantro. Individually wrap cooled burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, serve with sliced avocado, sour cream and cilantro.

Nutrition Facts : Calories 420 calories, Fat 18g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 745mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 28g protein.

EASY MEXICAN PORK BURRITOS



Easy Mexican Pork Burritos image

Pork butt roast and taco or burrito seasoning are a combination to die for! This recipe originally came from my Aunt Pennie. I've tweaked it to our liking though. My whole family loves these! When we have friends over for dinner, this is the perfect meal to prepare. I usually make about 20-24 burritos from one batch of filling. Serve with lettuce, tomato, green onion, sour cream, salsa, avocado, black olives, and Cheddar cheese, if desired.

Provided by Carolyn Craft Kirkman

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h

Yield 20

Number Of Ingredients 12

3 pounds bone-in pork shoulder roast
1 onion, sliced
6 cloves garlic, chopped
1 (1.25 ounce) package taco seasoning mix
6 cups water, or as needed to cover
1 (14.5 ounce) can diced tomatoes
1 (16 ounce) can refried beans
1 (4 ounce) can chopped green chiles, or to taste
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) package shredded Cheddar cheese
20 (10 inch) flour tortillas
¼ cup vegetable oil, divided

Steps:

  • Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
  • Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
  • Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
  • Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.

Nutrition Facts : Calories 461.6 calories, Carbohydrate 43.9 g, Cholesterol 52.1 mg, Fat 22.2 g, Fiber 3.7 g, Protein 19.9 g, SaturatedFat 8.9 g, Sodium 1028.2 mg, Sugar 3 g

SOUTHWESTERN PORK CUTLETS



Southwestern Pork Cutlets image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces
2 poblano chile peppers or green bell peppers, roughly chopped
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Cooking spray
1/4 cup mayonnaise
1/4 cup milk
1 tablespoon chili powder
2 cups panko (Japanese breadcrumbs)
1 1/2 pounds pork cutlets, about 1/4 inch thick
Salsa verde and lime wedges, for serving (optional)

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Toss the sweet potatoes and peppers with the olive oil, 1/2 teaspoon salt, and pepper to taste on a rimmed baking sheet; spread in a single layer. Bake on the lower oven rack until tender and charred in spots, about 35 minutes. Meanwhile, set a wire rack on another rimmed baking sheet and coat with cooking spray. Stir the mayonnaise, milk, chili powder and 1 teaspoon salt in a large bowl. Place the panko in another large bowl. Add the pork to the mayonnaise mixture and turn to coat. One at a time, transfer each cutlet to the bowl of panko and turn to coat; arrange on the wire rack. Coat both sides of the cutlets generously with cooking spray. Bake the cutlets on the upper oven rack until golden brown and cooked through, 12 to 18 minutes. Serve the pork with the roasted vegetables, salsa verde and lime wedges.

Nutrition Facts : Calories 841, Fat 42 grams, SaturatedFat 11 grams, Cholesterol 159 milligrams, Sodium 1,102 milligrams, Carbohydrate 58 grams, Fiber 7 grams, Protein 53 grams

SOUTHWESTERN PORK BURRITOS



Southwestern Pork Burritos image

Warm hearty pork burritos - slow-cooked dinner with a Southwestern flavor.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 12

Number Of Ingredients 9

2 1/2-pound well-trimmed pork boneless shoulder roast
1 can (10 ounces) diced tomatoes and green chilies, undrained
3 tablespoons tomato paste
1 tablespoon honey
3 cloves garlic, finely chopped
1 tablespoon chili powder
1/4 teaspoon salt
12 flour tortillas (8 to 10 inches in diameter)
Assorted toppings (such as shredded Cheddar cheese, sour cream, chopped fresh cilantro, shredded lettuce, diced tomatoes), if desired

Steps:

  • Place pork in 3 1/2- to 4-quart slow cooker.
  • Place tomatoes, tomato paste, honey, garlic, chili powder and salt in blender. Cover and blend on medium-high speed 10 seconds, stopping blender frequently to scrape sides. Pour over pork.
  • Cover and cook on low heat setting 8 to 10 hours or until pork is very tender.
  • Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.
  • Serve pork mixture with tortillas and toppings. Pork mixture will hold on low heat setting up to 2 hours.

Nutrition Facts : Calories 330, Carbohydrate 28 g, Cholesterol 60 mg, Fiber 2 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Burrito, Sodium 390 mg

TEXAS PORK BURRITOS



Texas Pork Burritos image

I've been experimenting with green enchilada sauce lately, and it sure lights up the taste of this delicious pork stew. -Sally Sibthorpe, Shelby Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 7h10m

Yield 10 servings.

Number Of Ingredients 17

1 boneless pork shoulder butt roast (3 to 4 pounds), cubed
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
2 cans (10 ounces each) green enchilada sauce
1 large onion, thinly sliced
2 medium carrots, thinly sliced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup chicken broth
2 tablespoons ground cumin
3 garlic cloves, minced
2 teaspoons dried oregano
2 tablespoons all-purpose flour
1 cup sour cream
1/2 cup minced fresh cilantro
10 flour tortillas (8 inches), warmed
2 cups shredded Mexican cheese blend

Steps:

  • Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, carrots, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender., Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro., Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly.

Nutrition Facts : Calories 710 calories, Fat 37g fat (14g saturated fat), Cholesterol 191mg cholesterol, Sodium 1270mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 56g protein.

SOUTHWEST BREAKFAST BURRITOS



Southwest Breakfast Burritos image

My wife and I love eating Mexican so I came up with this recipe so that we could have a little more variety in our morning meals. We are busy people and don't have time to make elaborate meals in the morning. In the past we have bought frozen breakfast burritos, but they are not very tasty and I knew they could be improved upon. This recipe will make a large batch of the burrito fixins that you can freeze, or store in the refrigerator so that you can make great breakfast burritos whenever you please.

Provided by Norm Walker

Categories     Breakfast and Brunch     Eggs     Breakfast Burrito Recipes

Time 1h5m

Yield 20

Number Of Ingredients 13

12 eggs
⅔ cup milk
½ teaspoon salt
2 tablespoons butter
1 pound bulk pork sausage
2 tablespoons minced garlic
½ red onion, diced
1 tomato, diced
¼ cup chopped fresh cilantro
1 (3.5 ounce) can diced jalapenos
1 (1 ounce) package taco seasoning
1 ½ cups shredded Cheddar cheese
20 (6 inch) flour tortillas

Steps:

  • Whisk together the eggs, milk, and salt in a large bowl. Heat butter in a large skillet over medium-high heat. Pour in the egg mixture; cook and stir until eggs are completely set, about 5 minutes. Chop the cooked eggs and place in a large bowl. Set aside.
  • Heat a large skillet over medium heat and stir in the sausage and garlic. Cook and stir for 5 minutes, then add the onion. Continue cooking and stirring until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, tomato, cilantro, jalapeno, and taco seasoning. Allow mixture to cool to room temperature, then stir in the Cheddar cheese.
  • Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
  • Tightly wrap individual burritos with plastic wrap and freeze until ready to serve. Heat in the microwave until hot, 3 to 4 minutes, before serving.

Nutrition Facts : Calories 295.5 calories, Carbohydrate 19.4 g, Cholesterol 139.6 mg, Fat 18.8 g, Fiber 1.3 g, Protein 11.7 g, SaturatedFat 7.4 g, Sodium 706.6 mg, Sugar 1.9 g

SWEET PORK FOR BURRITOS



Sweet Pork for Burritos image

This is a sweet and tangy pork recipe. It goes great on burritos and tacos, but it also tastes great by itself!

Provided by Dean

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h30m

Yield 12

Number Of Ingredients 7

3 pounds pork shoulder roast
2 cups salsa
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
2 cups brown sugar
½ (1.27 ounce) packet fajita seasoning
2 tablespoons taco seasoning mix
1 (7 ounce) can chopped green chilies

Steps:

  • Place pork roast in the crock of a slow cooker, and add 4 cups water. Cook on High for 5 hours.
  • Remove pork from the slow cooker and drain liquid. Cut the pork into 4 pieces, and set aside. Puree salsa in blender. Combine the pureed salsa, cola, brown sugar, fajita seasoning, taco seasoning, and green chilies in the crock of the slow cooker. Add the pork, and cook on High for an additional 3 hours.
  • Remove the pork, and shred with 2 forks. Serve.

Nutrition Facts : Calories 355.1 calories, Carbohydrate 32.6 g, Cholesterol 72.6 mg, Fat 14.7 g, Fiber 0.9 g, Protein 23 g, SaturatedFat 5.1 g, Sodium 727.8 mg, Sugar 28.7 g

SOUTHWESTERN BEEF BURRITOS



Southwestern Beef Burritos image

We became acquainted with Mexican food after moving to Arizona from the Midwest. I got this beef burrito recipe from my brother-in-law, who ran a Mexican restaurant. -Jacqueline Hergert, Payson, Arizona

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 8 servings.

Number Of Ingredients 13

2 to 2-1/2 pounds beef top round steak, cut into 1-inch cubes
2 tablespoons canola oil
2 large onions, chopped
2 garlic cloves, minced
1 can (15 ounces) enchilada sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 to 2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1/4 cup cold water
8 flour tortillas (10 inches)
Diced tomatoes, sliced ripe olives, shredded cheddar cheese, sour cream, chopped green onions, shredded lettuce and/or guacamole, optional

Steps:

  • In a large skillet over medium heat, brown meat in oil; drain. Add onions and garlic; cook and stir for 2 minutes. Add the enchilada sauce, tomatoes, chilies, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. , Combine flour and water; add to beef mixture, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. , Warm tortillas; spoon 1/2 cup filling, off center, on each one. Fold sides and bottom of tortilla over filling, then roll up. Spoon a little more filling over top of burritos. Serve immediately. Garnish with tomatoes, olives, cheese, sour cream, onions, lettuce and/or guacamole if desired.

Nutrition Facts : Calories 446 calories, Fat 12g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 973mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 9g fiber), Protein 34g protein.

PORK BURRITOS



Pork Burritos image

I found this on the back of a can of mild Ro*Tel; I have used the regular Ro*Tel also, it just depends on your heat preference. This is so quick and easy and makes a nice change to ground beef burritos.

Provided by Troop Angel

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon vegetable oil
1 lb pork tenderloin, cut into chunks (I use pork stew meat)
2 (10 ounce) cans mild diced tomatoes with mild green chilies (I use Ro*Tel brand)
1 (16 ounce) can refried beans
8 small flour tortillas
1 cup shredded cheddar cheese

Steps:

  • In large skillet, brown pork in hot oil.
  • Add both cans of mild diced tomatoes and green chilies.
  • Cook 10 minutes.
  • Stir in refried beans, heat through.
  • Divide mixture evenly among tortillas, spooning mixture across center of tortilla.
  • Sprinkle with cheese, roll to enclose.
  • Place seam side down in a 13x9 baking dish.
  • Bake in a 350* F oven 25 to 30 minutes until heated through.
  • Serve with sour cream, avocado, etc.
  • if desired.

SOUTHWEST BREAKFAST BURRITOS



Southwest Breakfast Burritos image

In this recipe, we've got Southwest flair with the seasoned scrambled eggs, freshly diced red pepper and punchy cilantro. And we've got the down-home comfort charm with spicy country sausage and extra-sharp Cheddar cheese. All rolled up into a million little pockets of glory.

Provided by Bev Weidner

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 teaspoon extra-virgin olive oil, plus more for brushing
10 ounces breakfast sausage, casings removed
4 large eggs
1/4 cup milk
1 teaspoon cumin
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
Eight 8-inch flour tortillas
8 ounces shredded extra-sharp Cheddar (about 2 cups)
1 red bell pepper, diced
1 1/2 cups fresh cilantro leaves
Salsa and guacamole, for serving

Steps:

  • Preheat the oven to 400 degrees F. Lightly brush a baking sheet with oil.
  • Brown the sausage in a large skillet over medium-high heat until cooked all the way through, 8 to 10 minutes. Transfer to a bowl.
  • Whisk together the eggs, milk, cumin, chili powder and a pinch each of salt and pepper in a large bowl.
  • Add the oil to the skillet (you won't need to if your sausage rendered enough fat). Reduce the heat to medium-low and add the eggs. Lightly scramble until cooked through, about 8 minutes.
  • Sprinkle each tortilla with a little bit of cheese, followed by about 1/4 cup each of the sausage, eggs and red bell pepper. Top each with a few cilantro leaves and the remaining cheese. Roll up the tortillas around the filling and place them on the prepared baking sheet seam-side down.
  • Brush the tops of the burritos with oil. Bake until the tops of the tortillas are golden brown and slightly crunchy, about 15 minutes. Serve with salsa, guacamole, anything!

SOUTHWEST SEAFOOD BURRITOS



Southwest Seafood Burritos image

Make and share this Southwest Seafood Burritos recipe from Food.com.

Provided by luvinlif2k

Categories     Lobster

Time 1h20m

Yield 8 enchiladas, 8 serving(s)

Number Of Ingredients 7

8 (12 inch) flour tortillas
1 lb medium shrimp, peeled and deveined
8 ounces imitation lobster meat or 8 ounces imitation crabmeat, shredded
12 ounces monterey jack cheese, shredded
2 (10 ounce) cans enchilada sauce
2 -3 green onions, chopped
sour cream

Steps:

  • Preheat oven to 350°F (175°C).
  • Combine shrimp and shredded lobster/crab meat and mix well.
  • Reserve 1/4-1/2 cup shredded cheese to top enchiladas with.
  • Warm each tortilla before rolling (I put each one in the microwave on HIGH for 14 seconds) lay warmed tortilla on a flat surface.
  • Place approximately 3/4 cup of seafood mixture across bottom third of tortilla; sprinkle some cheese on seafood mixture.
  • Roll tortilla to halfway point carefully tucking seafood mixture inside.
  • Fold in each side and finish rolling tortilla.
  • Place rolled tortillas side by side in a 9x13-inch baking pan.
  • When all tortillas have been rolled (enchiladas) and placed in pan, pour enchilada sauce over all of the enchiladas.
  • The sauce should cover the enchiladas completely.
  • Sprinkle the chopped green onion then the remaining cheese over the top of enchiladas.
  • Cover and bake at 350°F (175°C) for 30 minutes.
  • Uncover and cook an additional 15-20 minutes.
  • Serve hot garnished with sour cream and additional green onions if desired.

Nutrition Facts : Calories 515.2, Fat 22.2, SaturatedFat 10.4, Cholesterol 126.5, Sodium 1330.6, Carbohydrate 47.5, Fiber 3.2, Sugar 2.7, Protein 29.8

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From foodnewsnews.com


PORK BURRITO BOWLS RECIPE | HELLOFRESH
2. Melt 2 TBSP butter in a medium pot over medium-high heat. Add half the scallions. Cook until softened, 1-2 minutes. Stir in rice, beans, and half the spice blend. Season with plenty of salt and pepper. Add 1¾ cups water and 1½ tsp salt; bring to a boil. Cover, lower heat, and reduce to a gentle simmer.
From hellofresh.com


PORK BURRITO RECIPES - BETTYCROCKER.COM
Use up any pork leftovers you might have in one of these classic pork burrito recipes! Whether it's made in the slow-cooker, or flavored like the traditional carnitas, you'll love these burritos — guaranteed. Explore Betty. Contact Betty Crocker About …
From bettycrocker.com


HOMEMADE SOUTHWESTERN PORK RUB - GOOD LIFE EATS
2021-06-01 Using a wire whisk, mix until well combined. Alternatively, you may sift the spices together with a fine mesh strainer or flour sifter. After combining, transfer the mixture into a clean, dry container that has a lid (such as a glass jar). Store the Homemade Southwestern Pork Rub covered in a cool, dry place.
From goodlifeeats.com


HORMEL | RECIPES
Heat oil in large skillet over medium heat. Cook chicken 4 minutes on each side or until cooked through. Remove chicken. Let stand 10 minutes. Add onions to skillet and cook 5 to 7 minutes or until tender. Add garlic and cook 2 minutes. Add beans; stir to combine. Finely chop chicken and add to bean mixture. Stir in bacon pieces, lettuce, green ...
From hormel.com


SHERICE'S SOUTHWESTERN PORK BURRITOS - BIGOVEN.COM
2 1/2 pound pork boneless shoulder roast; well trimmed 1 10-oz can tomatoes with green chilis ; diced and undrained 3 tbsp tomato paste
From bigoven.com


ROASTED CHICKEN SOUTHWESTERN BAKED BURRITOS - RECIPE GIRL
2017-08-19 Add about 1/3 cup of chicken on top of each tortilla, then sprinkle with cheese. Fold up the sides of each tortilla and roll over to tightly enclose each one into a burrito shape. Place each burrito seam-side-down on the prepared baking sheet. Spray the burritos lightly with nonstick spray and bake for 10 minutes.
From recipegirl.com


BAKED SOUTHWEST CHICKEN BURRITOS - AMANDA COOKS & STYLES
2020-11-06 Instructions. Preheat oven to 400 degrees. In a small bowl add shredded chicken and salsa and mix to combine. Evenly distribute chicken, corn, cheese and beans into the 6 tortillas and roll into burritos. Transfer burritos to a lightly oiled baking dish and bake in …
From amandacooksandstyles.com


CRISPY CHICKEN SKILLET BURRITOS - TOGETHER AS FAMILY
2018-10-15 In a large bowl stir the rice, chili powder, cumin and garlic salt until combined. Add in the chicken, black beans, green onions, cilantro, and lime juice. Stir together to combine. Sprinkle some cheese over a tortilla, leaving ½-inch border around edges, then dollop about 3-4 dots of sour cream over the cheese.
From togetherasfamily.com


PORK BURRITOS RECIPE | DEPORECIPE.CO
2022-04-04 Pork Burritos Recipe. Grilled pork burritos with salsa verde recipe food network slow cooker southwestern pork burritos recipe bettycrocker com y mole pork burritos recipe pillsbury com pulled pork burritos jo s kitchen larder
From deporecipe.co


SOUTHWEST GREEN CHILI PORK STEW : OPTIMAL RESOLUTION LIST
In a 5-qt. Dutch oven over medium-high heat, brown pork in oil. Add 3-1/2 cups broth, corn, celery, potatoes, tomatoes, chilies, cumin, oregano and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender. Combine flour and remaining broth; stir into stew.
From recipeschoice.com


PORK, BEAN & RICE BURRITOS RECIPE: HOW TO MAKE IT
Remove roast; cool slightly. Reserve 1/2 cup cooking juices; discard remaining juices. Shred pork with 2 forks. Return pork and reserved juices to slow cooker; heat through. Spoon a scant 1/3 cup shredded pork across center of each tortilla; top with a scant 1/3 cup each beans and rice. Fold bottom and sides of tortilla over filling and roll up ...
From stage.tasteofhome.com


SLOW-COOKER SOUTHWESTERN PORK BURRITOS | RECIPES | MY MILITARY …
12 Old El Paso™ flour tortillas for burritos (8 inch; from two 11.5-oz packages) Assorted toppings (such as shredded Cheddar cheese, sour cream, chopped fresh cilantro, shredded lettuce, diced tomatoes), if desired
From mymilitarysavings.com


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