Serves: 5
Total Calories: 405
Yield: 10 to 12 burritos
In a stock pot or a Dutch oven over medium heat, brown pork adding cooking oil if necessary.
Drain fat and sprinkle 1 tablespoon of flour on meat. Mix well to coat then add the rest of the ingredients.
Turn heat to low and simmer for 1 to 1 1/2 hours stirring occasionally and adding more moisture if necessary. Meat should be very tender when done.
Add more flour if your sauce is watery but it should be a thin consistency.
Spoon meat into tortillas and roll enchilada style.
Top with additional sauce and garnishes.
This Chili Verde recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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