Burritos with Pork and Pozole
Makes 2 large servings
1/2 pound pork loin, cut into 3/4-inch pieces
1 tablespoon all-purpose flour
1/2 teaspoon salt
3 tablespoons vegetable oil
1 medium onion, sliced thin
1 red bell pepper, cut into 3/4-inch pieces
1/4 cup water
one 15 ounce can pozole (hominy) or pinto beans, drained
one 10 ounce can mild enchilada sauce
1/4 cup fresh cilantro sprigs, chopped
1 cup coarsely grated Monterey jack or mozzarella cheese
4 flour tortillas
Preheat oven to 400 degrees F.
In a bowl toss pork with flour and salt to coat. In a skillet heat 2 tablespoons of the vegetable oil over moderately high heat until hot but not smoking and brown pork, stirring occasionally. Transfer pork to another bowl.
Add remaining tablespoon oil to skillet and cook onion and bell pepper, stirring occasionally, until they begin to brown, about 2 minutes. Add water and cook, covered, until vegetables are tender, about 5 minutes. Add pozole or pinto beans and 1/2 cup enchilada sauce and simmer 3 minutes. Return pork to skillet and heat through. Stir in cilantro and remove skillet from heat.
Reserve 1/2 cup cheese. Put a tortilla on a work surface and mound one fourth pork mixture horizontally just below center of tortilla.
Sprinkle pork filling with a heaping tablespoon of remaining cheese. Fold bottom edge of tortilla over filling and fold each side in over filling. Roll burrito away from you to completely enclose filling and make 3 more burritos in same manner with remaining tortillas, filling and cheese.
Arrange burritos in a shallow baking pan and sprinkle with reserved cheese. Bake burritos until cheese melts and tortillas are crisp, about 10 minutes. While burritos are baking, in a small saucepan heat remaining enchilada sauce over moderate heat until hot.
Spoon enchilada sauce over burritos.