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Pork and Pozole Burritos recipe

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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