Pork and Pozole Burritos
A hearty Mexican-style pork and hominy burrito filling.
1/2 pound pork loin, cut into 3/4-inch pieces
1 tablespoon all-purpose flour
1/2 teaspoon salt
3 tablespoons vegetable oil
1 medium onion, sliced thin
1 red bell pepper, seeded and cut into 3/4-inch pieces
1/4 cup water
1 (15-ounce) can pozole (hominy) or pinto beans, drained
1 (10-ounce) can mild enchilada sauce
1/4 cup fresh coriander sprigs, washed well, spun dry, and chopped
1 cup grated Monterey Jack cheese
4 (10-inch) flour tortillas
- Preheat oven to 400°F (205°C).
- In a bowl toss pork with flour and salt to coat. In a skillet heat 2 tablespoons oil over medium-high heat until hot but not smoking and brown pork, stirring occasionally. Transfer pork to another bowl.
- Add remaining tablespoon oil to skillet and cook onion and bell pepper, stirring occasionally, until they begin to brown, about 2 minutes. Add water and cook, covered, until vegetables are tender, about 5 minutes. Add pozole or pinto beans and 1/2 cup enchilada sauce and simmer 3 minutes. Return pork to skillet and heat through. Stir in coriander and remove skillet from heat.
- Reserve 1/2 cup cheese. Put a tortilla on a work surface and mound 1/4 pork mixture horizontally just below center of tortilla. Sprinkle pork filling with a heaping tablespoon of remaining cheese. Fold bottom edge of tortilla over filling and fold each side in over filling. Roll burrito away from you to completely enclose filling and make 3 more burritos in same manner with remaining tortillas, filling, and cheese.
- Arrange burritos in a shallow baking pan and sprinkle with reserved cheese. Bake burritos until cheese melts and tortillas are crisp, about 10 minutes.
- While burritos are baking, in a small saucepan heat remaining enchilada sauce over medium-heat until hot. Spoon enchilada sauce over burritos.
Makes 4 servings.