As always, I'm cooking Mexican food in some form or fashion. This is a quick and easy way to turn out some flavorful meat. I used it in burritos but you could serve it over rice and it would be great. The leftovers are wonderful and it freezes great after it's cooked. It's simple enough to use a smaller roast and a smaller can of enchilada sauce, too. An all-around easy and yummy dish!
Green Chile Pork Burritos
1 2-3-pound pork loin roast
1 medium onion ~ large dice
2 cloves garlic ~ minced
1 4-ounce can diced green chilies
1 28-ounce can green enchilada sauce
2-teaspoons ground cumin
salt and pepper to taste
In your crock pot, place the diced onion and the garlic.
Lay your roast down on top of the onion and garlic.
Pour the enchilada sauce over the roast then add the diced green chile and the seasonings.
Cook on low 8 hours or high for 6 hours, turning roast over once half way through.
Shred meat with two forks.
Warm large flour tortillas and put about 3/4 cup of filling inside and top with a handful of cheddar cheese.
Roll up burrito style.
Top with another spoonful of meat mixture and some more cheese.
Warm in the oven or microwave to melt the cheese on top, then serve!
Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!