Long time reader first time poster. Here is my rendition of Chile Verde burritos. I made them this weekend and tried to write things down as I went. I make these often and usually just throw it together unmeasured. If the recipe is missing something vital let me know. Jeannie Nelson Tacoma, WA USA * Exported from MasterCook * Chile Verde Burritos Recipe By : Jeannie Nelson mykidsmum@earthlink.net Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Pork shoulder roast -- 1 inch cubed 2 pounds Anaheim chili peppers -- see directions 1 pound Poblano chile peppers -- see directions 12 medium Serrano chile peppers -- or to taste 1 head Garlic -- minced 1 large Sweet onion -- diced 1/3 cup Fresh cilantro leaves -- chopped Salt -- to taste 1 medium Lime -- juice only 2 tablespoons Wondra flour -- if needed 2 tablespoons Butter or olive oil OPTIONAL SALAD 1 medium Sweet onion -- diced 6 Roma tomatoes 1/4 cup Cilantro 1 medium Lime -- juice only 1 can Refried beans Flour tortillas Shredded cheeses -- your choice Sour cream Roast chiles either on a grill, or broil in oven just until they soften and skins start to peel away from flesh. Put roasted chiles directly from heat into a bowl. Cover with a damp cloth, and plastic wrap. After they cool, peel, devein and seed the anaheims and poblano. I peel the serannos, but leave most of the seeds in for heat. Dice chiles, saving the liquid. Mince garlic and dice onion. I find it easier to cube the pork roast if it is partially frozen. Trimming the fat is easier this way too. In a large pot over medium high heat sauté onions, garlic and salt in butter or olive oil until they start to sweat. Add pork and continue to cook until pork starts to exude juices. Add lime juice, diced chiles and reserved pepper juices. Cover and reduce heat to low. There should be enough moisture from the chiles and the pork not to have to add additional liquid. If you find this not to be the case, you may add chicken stock. Simmer for 1 hour then add cilantro and Wondra flour to thicken if necessary. For the salad: Dice the onion. Peel, seed and chop the tomatoes. Chop cilantro leaves. Mix all together with lime juice and a little salt. Refrigerate for several hours if possible. This is a simple cooling accompaniment for the spicy verde sauce. The longer it has to chill and macerate, the better it tastes. Once the chile verde has cooked. Heat tortillas on a griddle, or in the oven, and load them with chile verde, heated refried beans and cheese. Top with more chile verde, cheese, sour cream and salad on the side. Enjoy! . - - - - - - - - - - - - - - - - - -