Chili Verde Burritos

Source: Chef2Chef

Yield: 4 Servings

1 tsp dried oregano
1 cup water
1 1/2 lb tomatillos; husked and rinsed
4 garlic cloves; peeled
2 jalapeno peppers; ends removed and halved
2 tbsp vegetable oil
1 1/2 lb pork tenderloin; cut into 1/2-inch cubes
1 med onion; chopped
2 garlic cloves; minced
1/2 cup finely chopped fresh cilantro
black pepper; to taste
8 large flour tortillas; (10-inch)

Instructions

In large nonstick saucepan add oregano and toast over medium heat,
stirring constantly, until fragrant but not browned. Add water,
tomatillos, garlic and jalapeno peppers; bring to a boil over medium-high
heat. Reduce heat to medium, cover and cook until tomatillos are tender,
about 15 minutes. Cool tomatillo mixture and coarsely puree in blender in
small batches.

Heat oil in a large skillet over medium-high heat. Add pork, onion and
garlic; saute for 10 minutes. Reduce heat to medium-low. Add tomatillo
sauce and cilantro, and simmer until pork is tender and sauce thickens,
stirring occasionally, about 130 minutes. Season with black pepper to
taste.

Meanwhile, stack tortillas and wrap in foil. Bake in a preheated 350F
oven until warm, about 10 minutes.

Place tortillas on a flat work surface. Divide pork mixture evenly
among the tortillas. Fold in 2 sides, then roll up from bottom. Arrange
seam side down on serving plates.

Makes 4 servings. Per serving: 669 calories, 29 g fat

TOMATILLOW: are not members of the tomato family but are actually members
of the gooseberry family. They are available at Latin-American markets and
some large supermarkets. They have a papery outer husk which should be
removed and then the tomatillos should be rinsed in soapy water, followed
by clear water, to remove the sticky residue of the husks.