Burritos/Pic

[Roxy15]

Wet Burritos With Homemade New Mexico Hatch Chiles Simmered With Pork:

 

I had some green Chiles peeled and roasted in the freezer,  so I thawed them and chopped them into pieces and set aside. 

 

Roast 3 roma tomatoes, 1 jalapeno, a quarter of an onion.  Add the onion to a blender with about 3 cups of chicken broth, blend until smooth. 

 

Now add your tomato and jalapeno and pulsate for a few seconds. 

 

Now I cut into pieces a small pork shoulder, fry in a skillet with out oil. 

 

Once it's done make a roux with about 2/3 cups of flour a little oil in the same skillet; once your roux is blonde, add your broth from the blender, 1 T. of oregano, 1/2 tsp of cumin, garlic powder to your taste. 

 

Stir well and bring and cook on medium high heat until the sauce has thickened; taste-add salt if needed. Simmer until pork is tender. 

 

I heated a flour tortilla on the comal until warm, fill it with refried beans and cheese, fold and top with more cheese and your chile sauce; place in oven for about 10 minutes and serve with your favorite sides.