Pork and Chile Burritos

• 3 pounds pork boneless, lean, cut in 1/2 inch cubes
• 1 1/2 pounds onions diced
• 1/2 pound green bell peppers diced
• 1/2 bunch cilantro chopped
• 2 each tomatoes chopped
• 1 teaspoon garlic powder
• 1 tablespoon salt
• 1/2 teaspoon cumin ground
• 1/4 teaspoon cloves ground
• 1/4 teaspoon black pepper
• 2 each bay leaves
• 1 each jalapeno pepper chopped
• 1 pound tomatillos
• 1/2 each lemon
• 1/2 cup cornstarch blended with 1 cup water
• 12 each flour tortillas
• 1 x monterey jack cheese shredded
• 1 x cheddar cheese shredded

1. Place meat in Dutch oven.
2. Add 1 gallon water and bring to boil.
3. Reduce heat and simmer, covered, until meat is half-cooked, about 35 minutes.
4. Drain off water.
5. Add onions, bell peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves, pepper, bay leaves and chile to meat and simmer.
6. Remove husks from tomatillos and boil in saucepan in 1 quart water until tender, about 15 minutes.
7. Drain off water.
8. Mash tomatillos, add to meat mixture and simmer, stirring constantly 15 minutes.
9. Add lemon juice.
10. Stir cornstarch mixture then stir into meat mixture and simmer 15 minutes longer, stirring constantly.
11. Heat tortillas gently until softened.
12. To make burritos, place heaping 1/2 cup meat mixture on each tortilla.
13. Fold sides in, then roll up from one end.
14. Sprinkle burritos generously with cheese and place under broiler just until cheese melts.

pork, onions, green bell peppers, cilantro, tomatoes, garlic, salt, cumin ground, cloves ground, black pepper, bay leaves, jalapeno pepper, lemon, cornstarch, flour tortillas, cheddar cheese

Taken from recipeland.com/recipe/v/pork-chile-burritos-36778 (may not work)