Green Chili Burritos – Family Style (Edit recipe)

STEP 1: slow cooker

• 2 whole Pork Tenderloin, approx 1 lb each - once cooked/shredded will be about 4-5 cups total
• 3 Tbsp Ground Cumin
• 2 tsp Redmond Real Salt
• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• 2 tsp dried Oregano
• 2 cups Salsa Verde, Herdez brand is my fav!
• 4 cups Chicken Broth, unsalted

STEP2: post slow cooker

• 4 cups Chicken Broth, unsalted
• 1 - 2 cups Salsa Verde, Herdez brand is my fav!
• 1 - 2 tsp Redmond Real Salt, as preferred
• 4 - 5 whole Lime Juice, about ½ cup, to preferenc

STEP 3: additional spices

• .25 - .5 tsp Chipotle Powder, optional
• .5 - 1 tsp Ground Cumin, as desired
• .5 - 1 tsp Garlic Powder, as desired
• .5 - 1 tsp Onion Powder, as desired
• .5 - 1 tsp dried Oregano, as desired
• .5 - 1 tsp Black Pepper, as desired

STEP 4: final additions

• 14 - 16 oz Fire Roasted Green Chiles, canned variety, I like poblano or standard green chilis
• .5 - .75 cup Milk, of choice, can sub broth or water
• .5 - .75 cup Cornstarch, don't use arrowroot*, see note below
• .5 - .75 cup Cilantro, roughly chopped, optional

to SERVE!

• 10 - 8 whole Sourdough Flour Tortillas (click for recipe), or large tortillas of choice
• 16 oz Refried Pinto Beans - Siete Foods
• 16 oz Charro Beans - Siete Foods
• 1 - 2 cups White Cheddar Cheese, shredded
• .5 cup Cilantro, roughly chopped
• 2 - 4 Tbsp Traditional Botana Sauce - Siete Foods
• 1 - 2 tsp Red Pepper Flakes, optional
• 1 - 2 whole Miaz Blue Corn Tortillas - Siete Foods
• 1-2 whole Lime, cut into wedges