CHILE VERDE BURRITO ENJOY DAN:

                               CHILE VERDE BURRITO by CHEF DAN:

Serves 6

INGREDIENTS:

1-pound fresh tomatillos

1-1/2pound boneless pork, cut into 1/2-inch pieces

1 tablespoon olive oil

1 onion, diced

1 green bell pepper, diced

2 carrots, coarsely chopped

1 potatoes, peeled and cut into 1-inch pieces

4 garlic cloves, minced

1/2-teaspoon EACH cumin powder, and smoked paprika 

1 (16 Oz) jar thick and chunky green chili Verde

1 (7 Oz) can diced green challis, drained

Sea salt and freshly ground black pepper to taste

2 tomatoes, chopped

1 cup fresh snipped chives

1/4-cup fresh cilantro, chopped

12 corn tortillas warmed in a dry fry pan.

DIRECTIONS:

1.   Peel the husk off he tomatillos and rinse under cold water.

2.   Remove the stem connect area and any brown spots.

3.   In a pan of water add tomatillos and bring to a boil.

4.   Reduce heat to low and simmer for 5 minutes.

5.   Then turn over and cook another 5 minutes.

6.   Strain water and cool when cool; coarsely chop.

7.   In a skillet oil over medium-high heat and when sizzling.

8.   Add pork and sauté for 5 minutes or until pork is no longer pink.

9.   Add cooked tomatillos, bell pepper and next 5 ingredients,

10.                Cook and stir for about 8 minutes.

11.                Add chili Verde, and next 3 ingredients.

12.                Bring to a boil, then reduce heat; cover and simmer for 30 minutes.

13.                Put pork mixture, tortillas, tomatoes, chives, and cilantro for individual burrito prep.

ENJOY DAN:                A LIFE WITHOUT LOVE IS LIKE A TREE WITHOUT FRUIT!!