Saved in 5 recipe boxes and 5 cookbooks
|1||each||green bell pepper|
|1||small||green chili peppers||canned, diced*|
|1||teaspoon||red chili pepper||dried|
Coarsely chop and sauté the onion and green pepper in olive Throw into the crockpot. Also throw in the green chilis. Depending on your propensity for spicy food, you may add from 1 to 3 jalapenos. Then, throw the tomatillos in the pot. Trim off all the excess fat you can from the pork, cut into cubes, and brown in the pan that you sautéed the onion in. Put into the pot. Now, the seasoning mixture. I probably would add a dash of beer for obscure reasons. This crockpots all day, or could be simmered for probably about 2 hours. The recipe should be easily adaptable for simmering in a pot for a couple of hours instead. Traditionally, this is served in bowls, with hot flour tortillas, salsa, and cilantro. You can also have sour cream, grated cheese, olives, and pickled carrots and jalapenos around. After cooking, separate the meat from the broth, crisp the meat under the broiler, and reduce the sauce in the pan. This adds a great texture to the meat, and keeps the burritos from being too soggy.
First published: 1996-01-27 last updated: 2015-02-09