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Pork and Root Vegetables Burritos with Chili Colorado Recipe

Pork and Root Vegetables Burritos with Chili Colorado Recipe

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Pork and Root Vegetables Burritos with Chili Colorado

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Ingredients

Count

Nutrition

773

Calories

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Ingredients:

Serving

3 oz dried ancho chilies* (about 6 large), stemmed, seeded
2 lb red bell peppers
2/3 cup canned low-salt chicken broth
6 tbsp chopped fresh cilantro
2 tbsp minced garlic
1 tbsp chopped jalapeno chilies
4 tsp balsamic vinegar
1 tsp ground cumin
2 1- lb pork butt strips
3 tbsp olive oil
4 tbsp (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 tbsp chopped cilantro

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	772.91 Kcal (3236 kJ)
Calories from fat	560.49 Kcal
		% Daily Value*
Total Fat	62.28g	96%
Cholesterol	192mg	64%
Sodium	241.08mg	10%
Potassium	1006.52mg	21%
Total Carbs	27.86g	9%
Sugars	8.17g	33%
Dietary Fiber	4.4g	18%
Protein	25.61g	51%
Vitamin C	111.3mg	185%
Vitamin A	3.3mg	111%
Iron	40.8mg	227%
Calcium	83.6mg	8%

Amount Per 100 g
Calories	157.97 Kcal (661 kJ)
Calories from fat	114.56 Kcal
		% Daily Value*
Total Fat	12.73g	96%
Cholesterol	39.24mg	64%
Sodium	49.27mg	10%
Potassium	205.72mg	21%
Total Carbs	5.69g	9%
Sugars	1.67g	33%
Dietary Fiber	0.9g	18%
Protein	5.23g	51%
Vitamin C	22.7mg	185%
Vitamin A	0.7mg	111%
Iron	8.3mg	227%
Calcium	17.1mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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