Zerbato Café
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Smothered Pork Burritos
Good Evening Friends,
I hope you are all doing well on this lovely Thursday evening. Tonight’s recipe is simple and delicious meal; great all on it’s own or with spanish rice on the side. It can be made a head of time, just refrigerate until ready to pop it in the oven. It’s also great for feeding a large crowd, just simply double or triple the recipe, depending on how many you need to feed.
Enjoy!
Ingredients:
-3 pounds bone-in pork shoulder roast
-1 onion, sliced
-6 cloves garlic, chopped
-salt and pepper to taste
-2 tablespoons of chili powder
-1 teaspoon of cumin
-6 cups water, or as needed to cover
-1-2 diced tomatoes
-Shredded lettuce
-16 ounces of refried beans (I make my own a head of time, but you can certainly use canned)
-1 (16 ounce) package shredded Mexican blend cheese
– 4 cups of green chile
-20 flour tortillas
-1/4 cup vegetable oil, divided
**To make homemade green chile, please see my blog post “Zerbato Cafe ~ Colorado Style Pork Green Chile”: https://somethingbeautifulmarket.wordpress.com/2016/11/02/zerbato-cafe-colorado-style-pork-green-chile/
Bring pork shoulder roast, onion, garlic, and seasonings to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
Shred pork with a fork, discarding excess fat and bone. Warm refried beans, if it seems too dry add some of the cooking liquid. Warm the tortillas.
Spread beans and pork evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely. Line the burritos up in a glass pan, cover with green chile and cheese, bake in the oven on 350 degrees for about 20-30 minutes or until the cheese begins to melt and bubble.
Serve hot, top with a dollop or two of sour cream, some diced tomatoes and shredded lettuce (if you’d like, I always omit the lettuce on mine, but my hubby loves it).
If you make this recipe and you love it, please let me know! I love to hear from my readers.
Until next time…. Good night!
~Brooke
Something Beautiful Market 