Pork and Root Vegetables Burritos with Chili Colorado

• 3 ounces dried ancho chilies* (about 6 large), stemmed, seeded
• 2 pounds red bell peppers
• 2/3 cup canned low-salt chicken broth
• 6 tablespoons chopped fresh cilantro
• 2 tablespoons minced garlic
• 1 tablespoon chopped jalapeno chilies
• 4 teaspoons balsamic vinegar
• 1 teaspoon ground cumin
• *available at Latin American markets and some supermarkets.
• 2 1-pound pork butt strips
• 3 tablespoons olive oil
• 4 tablespoons (1/2 stick) butter
• 2 cups chopped onions
• 2 cups 1/2-inch pieces peeled russet potatoes
• 2 cups 1/2-inch pieces peeled rutabagas
• 2 cups 1/2-inch pieces peeled banana squash
• 8 10-inch-diameter flour tortillas
• 8 tablespoons chopped cilantro

1. Place ancho chilies in bowl.
2. Cover with hot water; let stand until soft, about 1 hour.
3. Drain.
4. Coarsely chop chilies.
5. Char bell peppers over flame or in broiler until blackened on all sides.
6. Wrap in paper bag.
7. Let stand 10 minutes.
8. Peel, seed and quarter peppers.
9. Puree ancho chilies, bell peppers, chicken broth, cilantro, garlic, jalapeno chilies, balsamic vinegar and cumin in processor.
10. Season with salt and pepper.
11. Preheat oven to 350F.
12. Sprinkle pork with salt and pepper.
13. Heat 1 tablespoon oil in heavy large pot over medium-high heat.
14. Add pork and brown on all sides, about 10 minutes.
15. Cover pot; place in oven and roast pork until tender, about 1 hour 15 minutes.
16. Cool pork; chop coarsely.
17. (Sauce and pork can be made 1 day ahead.
18. Chill.)
19. Melt butter with 2 tablespoons oil in another heavy large pot over medium-high heat.
20. Add chopped onions and saute until translucent, about 6 minutes.
21. Add potatoes and saute until beginning to brown, about 8 minutes.
22. Stir in rutabagas and squash.
23. Cover pot; reduce heat to medium-low and cook until all vegetables are tender, stirring frequently, about 30 minutes.
24. Season filling to taste with salt and pepper.
25. Butter large baking pan.
26. Heat large nonstick skillet over medium-high heat.
27. Add 1 flour tortilla to skillet and cook until beginning to brown, about 45 seconds per side.
28. Transfer to plate.
29. Spoon 1/2 cup pork in 4-inch-long log down center of tortilla.
30. Spoon 1 1/2 tablespoons sauce over pork.
31. Top pork with 1/3 cup vegetable mixture.
32. Spoon 1 1/2 tablespoons sauce over vegetables.
33. Sprinkle with 1 tablespoon cilantro.
34. Fold tortilla sides over filling, then roll up to enclose completely.
35. Place seam side down in prepared baking pan.
36. Repeat with remaining tortillas.
37. Cover with foil.
38. (Burritos can be prepared 6 hours ahead; refrigerate.)
39. Preheat oven to 350F.
40. Bake burritos (covered) until hot, about 30 minutes.
41. Serve burritos with remaining sauce.

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Taken from www.epicurious.com/recipes/food/views/pork-and-root-vegetables-burritos-with-chili-colorado-2456 (may not work)