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

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Ingredients

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.