I’ve taken a fancy to green enchilada sauce lately and have paired it with many foods. One of my trials produced these burritos. The sauce lights up the taste of the pork mixture.
—SALLY SIBTHORPE SHELBY TOWNSHIP, MI
PREP: 40 MIN. • COOK: 6 1/2 HOURS • MAKES: 10 SERVINGS
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 (8 ounces) sour cream
1/2 cup minced fresh cilantro
10 flour tortillas (8 inches), warmed
2 cups shredded Mexican cheese blend
1. Sprinkle pork with salt and pepper. In a large skillet, brown the 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 the meat. Cover and cook on low for 6-8 hours or until the meat is tender.
2. Combine flour and sour cream; stir into the meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.
3. Spoon 2/3 cup of the pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly.