Pork Green Chile Smothered Burrito
Small Pork Roast (2-3 lb)
Swanson Chicken Broth (32 oz)
FCC Hatch Green Chiles (5 large roasted Hatch Green Chiles) Or Pure Green Chile (about 1/2 jar)
Jalapeno (1 can diced) or (2 fresh)
Rotel tomatoes (1) 10oz can
Yellow Onion (1 LG)
Green Onions (1 bunch) (Save half of green part for garnish later)
Cilantro (1 bunch)
Cayenne pepper (1 teaspoon)
Garlic (4 cloves) or garlic powder to taste
Smoked Paprika (1 teaspoon)
FCC Hatch Green Chile Spice to taste
Salt and pepper to taste
Cut raw roast into bite-sized pieces.
In a deep skillet, brown roast in olive oil.
Removed cooked roast from skillet and set aside.
In the same skillet Sautée in olive oil: Yellow Onions, Jalapenos, and Garlic.
Add Rotel tomatoes, Green Chiles, Green Onions, Smoked Paprika, Cayenne Pepper, Salt, Pepper, Hatch Green Chile Spice, Chicken Broth, and Cilantro.
Let it all cook on medium-high heat uncovered for one hour or long enough to break down.
To thicken, add either flour and milk mixture or Corn Starch.
Add boxed cheese to about three cups of cooked Green Chile for a dip.
For Smothered Burritos: (pictured below)
Brown 1 lb Ground Beef, then add to a flour tortilla.
Smother with the Green Chile, Mexican Shredded Cheese; top with shredded lettuce, diced Roma tomatoes, sour cream, Cilantro, and Green Onions.
Huevos Rancheros with (2) tortillas together browned in (1 tablespoon) vegetable oil.
I freeze in small batches for even more enjoyment later!
Recipe by Theresa Grangruth from the Fresh Chile Cookin' group.
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!