Chili Verde Burritos

Recipe Ingredients

1 lb	454g / 16oz	Pork tenderloin - cut into 1" pieces
1 lb	454g / 16oz	Fresh or canned tomatillos - drained
2 lbs	908g / 32oz	Carrots - coarsely chopped (medium)
1 lb	454g / 16oz	Onion - chopped (large)
1 lb	454g / 16oz	Potato - peeled, and (large)
		Cut into 1" pieces
4		Garlic cloves - minced
1		Green chili salsa - (14 oz)
1		Diced green chili peppers - (7 oz) - drained
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Ground red pepper
12		Whole-wheat tortillas - (8" dia) - warmed
2		Tomatoes - chopped (medium)
1 cup	237ml	Snipped fresh chives
1/2 cup	8g / 0.3oz	Snipped fresh cilantro - (loosely packed)

Recipe Instructions

Spray a Dutch oven with no-stick spray. Heat over medium-high heat. Add the pork. Cook and stir until the pork is no longer pink. Add the tomatillos, carrots, onions, potatoes and garlic. Cook and stir about 7 minutes or until tender. Add the salsa, chili peppers, salt and red pepper. Bring to a boil, then reduce the heat. Cover and simmer for 30 minutes.

To serve, let guests assemble their own burritos. To assemble, spoon about 1/2 cup of the pork mixture onto each tortilla just below its center. Top with a small amount of tomatoes, chives and cilantro. Fold in the sides of the tortillas. Then roll up from the bottom to enclose the filling.

This recipe yields 12 burritos for 6 servings.

Nutritional Information Per Serving: Calories 380; Fat (grams) 10; Percent Calories from Fat 21%; Cholesterol (milligrams) 49; Fiber (grams) 7.

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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