A flavorful Mexican-style pork and hominyburrito filling.
Recipe: Pork and Pozole Burritos
1/2 pound pork loin, cut into 3/4-inchpieces 1 tablespoon all-purpose flour 1/2 teaspoon salt 3 tablespoons vegetable oil 1 medium onion, sliced thin 1 red bell pepper, cut into 3/4-inch pieces 1/4 cup water 1 (15-ounce) can pozole (hominy) or pinto beans, drained 1 (10-ounce) can mild enchilada sauce 1/4 cup fresh coriander sprigs, washed well, spun dry, and chopped 1 cup grated Monterey Jack 4 (10-inch) flour tortillas
Preheat oven to 400°F (205°C).
In a bowl toss pork with flour and saltto coat. In a skillet heat 2 tablespoons oil over medium-highheat until hot but not smoking and brown pork, stirring occasionally.Transfer pork to another bowl.
Add remaining tablespoon oil to skilletand cook onion and bell pepper, stirring occasionally, untilthey begin to brown, about 2 minutes. Add water and cook, covered,until vegetables are tender, about 5 minutes. Add pozole or pintobeans and 1/2 cup enchilada sauce and simmer 3 minutes. Returnpork to skillet and heat through. Stir in coriander and removeskillet from heat.
Reserve 1/2 cup cheese. Put a tortillaon a work surface and mound 1/4 pork mixture horizontally justbelow center of tortilla. Sprinkle pork filling with a heapingtablespoon of remaining cheese. Fold bottom edge of tortillaover filling and fold each side in over filling. Roll burritoaway from you to completely enclose filling and make 3 more burritosin same manner with remaining tortillas, filling, and cheese.
Arrange burritos in a shallow baking panand sprinkle with reserved cheese. Bake burritos until cheesemelts and tortillas are crisp, about 10 minutes.
While burritos are baking, in a smallsaucepan heat remaining enchilada sauce over medium-heat untilhot. Spoon enchilada sauce over burritos.
Serves 2 generously.
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