Chipotle Pork Burritos or Bowls

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Chipotle Pork Burritos or Bowls By: Michele Dickison

Pork:

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon coriander

3-4 chipotle peppers

3 cups chicken broth

5-6 pounds boneless pork (such as carnitas, pork shoulder, or whatever is on sale!)

Directions:

Mix all ingredients together in a slow cooker on low for 8 hours or until meat is tender and falling apart.

Cabbage Salad

1 large head green cabbage, finely shredded

1 bunch cilantro, chopped

Kosher salt, to taste

Lime juice, to taste

Directions:

Mix all ingredients together. Let sit in fridge to meld flavors before serving.

Beans:

4 cups dry pinto beans

2 ½ tablespoons chili powder (or more)

1 tablespoon cumin

1 tablespoon salt

1 teaspoon onion powder

1 teaspoon garlic powder

Pepper to taste

Directions:

1. Place beans in slow cooker or pressure cooker with 8 cups of water. If using slow cooker, cook on low for 8 hours. If using pressure cooker, cook on high for 30 minutes or until very soft.

2. Mix spices together and stir into beans after they are cooked. They will be very soft and can be mashed or served “as is”.

Enchilada Sauce:

½ cup olive oil

½ cup flour

2 ½ teaspoons salt

2 ½ tablespoons chili powder

1 ¼ teaspoons garlic powder

Directions:

1. Stir olive oil and flour over medium heat until browned. Add 4 cups water. Stir until thickened.

2. Add spices and stir well.

Serve pork with:

Beans

Enchilada sauce

Oven Cooked cilantro lime rice

Cabbage salad

Corn and flour tortillas

Salsa

Tortilla chips

Sour cream

Cheese, grated

Avocado/guacamole

Chipotle Pork Burritos or Bowls.pdf

Download PDF • 74KB

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