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