Tuesday, April 19, 2011

Shortcut Chile Verde

Whenever I make a pork roast we always have some leftover. Instead of just reheating it, I use it to make these simple chile verde burritos.
Shortcut Chile Verde
3 c. leftover pork roast, cubed
1 (10 oz.) can cream of mushroom soup (or cream of chicken)
1 (4 oz.) can chopped green chiles
1 t. onion powder
1 t. garlic powder
sprinkle black pepper
sour cream
grated cheese

In a saucepan, combine leftover pork, soup, chiles, powders and pepper. Heat and stir until hot and pork is slightly shredded. Serve in tortillas with sour cream and grated cheese.

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