Best Pork And Root Vegetables Burritos With Chili Colorado Recipes

PORK AND ROOT VEGETABLES BURRITOS WITH CHILI COLORADO

Steps:

• Place ancho chilies in bowl. Cover with hot water; let stand until soft, about 1 hour. Drain. Coarsely chop chilies. Char bell peppers over flame or in broiler until blackened on all sides. Wrap in paper bag. Let stand 10 minutes. Peel, seed and quarter peppers.
• Puree ancho chilies, bell peppers, chicken broth, cilantro, garlic, jalapeño chilies, balsamic vinegar and cumin in processor. Season with salt and pepper.
• Preheat oven to 350°F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large pot over medium-high heat. Add pork and brown on all sides, about 10 minutes. Cover pot; place in oven and roast pork until tender, about 1 hour 15 minutes. Cool pork; chop coarsely. (Sauce and pork can be made 1 day ahead. Chill.)
• Melt butter with 2 tablespoons oil in another heavy large pot over medium-high heat. Add chopped onions and sauté until translucent, about 6 minutes. Add potatoes and sauté until beginning to brown, about 8 minutes. Stir in rutabagas and squash. Cover pot; reduce heat to medium-low and cook until all vegetables are tender, stirring frequently, about 30 minutes. Season filling to taste with salt and pepper.
• Butter large baking pan. Heat large nonstick skillet over medium-high heat. Add 1 flour tortilla to skillet and cook until beginning to brown, about 45 seconds per side. Transfer to plate. Spoon 1/2 cup pork in 4-inch-long log down center of tortilla. Spoon 1 1/2 tablespoons sauce over pork. Top pork with 1/3 cup vegetable mixture. Spoon 1 1/2 tablespoons sauce over vegetables. Sprinkle with 1 tablespoon cilantro. Fold tortilla sides over filling, then roll up to enclose completely. Place seam side down in prepared baking pan. Repeat with remaining tortillas. Cover with foil. (Burritos can be prepared 6 hours ahead; refrigerate.)
• Preheat oven to 350°F. Bake burritos (covered) until hot, about 30 minutes. Serve burritos with remaining sauce.

CHILE COLORADO BURRITOS

Steps:

• In a 4-qt. slow cooker, combine beef, enchilada sauce and bouillon granules. Cook, covered, on low 6-8 hours or until meat is tender., Preheat oven to 425°. Using a slotted spoon, remove meat from sauce. Skim fat from sauce. If desired, spoon about 1/4 cup beans across center of each tortilla; top with 1/3 cup meat. Fold bottom and sides of tortilla over filling and roll up., Place in a greased 11x7-in. baking dish. Pour 1 cup sauce over top; sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted. If desired, sprinkle with green onions.

LELA'S PORK CHILI

Steps:

• Place flour in a paper bag. Add pork and shake to coat.
• Heat oil in a large pot over medium-high heat for 2 to 3 minutes. Add pork and fry until browned, 5 to 7 minutes.
• Add 1/2 of the chicken stock and bring to a boil. Reduce heat to medium and boil for 15 to 20 minutes.
• Blend diced tomatoes in a blender. Add to the pot along with remaining chicken stock, green chile and jalapeno peppers, garlic, onion powder, garlic powder, garlic salt, cumin, and black pepper. Reduce heat and simmer for 1 hour.
• Serve immediately or, if chili needs to be thicker, blend water and cornstarch in a bowl. Bring chili to a boil, and whisk in cornstarch mixture. Reduce heat and let chili thicken for a few minutes before serving.

GREEN CHILE BURRITOS

Steps:

• Simmer pork in broth until tender and thoroughly cooked.
• Add chiles and canned tomatoes.
• Simmer 15 to 20 minutes longer.
• Spread each tortilla with refried beans.
• Using a slotted spoon, put some pork mixture on each tortilla, reserving liquid to serve as sauce.
• Roll each tortilla and place in a shallow baking dish.
• Bake uncovered at 350 degrees for 15 minutes or until hot.
• Thicken sauce with a little flour and spoon over burritos.
• Serve topped with grated cheese, shredded lettuce and chopped tomato.