The effort to satisfaction ratio of this recipe makes it the perfect choice for a weeknight dinner celebrating your way to Friday.
This was always a favorite in our house growing up. I guess I just assumed that because I loved it so much, it must be difficult to do. It’s adapted from The Junior League of Denver’s Colorado Cache Cookbook for Green Chile Burritos. Because we’re currently in the process of lowering our fat intake and trying to keep a handle on portion control, we adapted it from burritos to tacos.
As much as I try to stick with fresh ingredients, there’s a lot that comes out of a can here, but you’d never know and it’s completely worth it because it means you can have something delicious on a weeknight and not have to spend more than 30 minutes in the kitchen. I mean really, if you think about it, you can’t even get a pizza that quickly.
Have to add special thanks to my Dad for dinner tonight. I decided on this recipe pretty spontaneously and called home to make sure I wan’t forgetting any ingredients. He dragged out the cookbook and walked me through the aisles.
- 2 pounds of lean pork diced (I used a package of pork tenderloins from Costco)
- 32 oz carton of chicken broth
- 2- 7oz cans of chopped mild green chiles
- 1- 14.5oz can of chopped fire roasted tomatoes
- 1- 24oz can of fat free refried beans
- 3 Tbsp of Habanero Pepper Plant Hot Sauce (substitute your favorite hot sauce here, but I’ll tell you, Pepper Plant is the bomb!)
- 1 Package of La Tortilla small tortillas (they’re half corn and half flour so you get the best of both worlds. We’re partial to the Green Chile flavor at the moment, but there are lots to choose from or you can use any taco-sized tortillas you prefer.)
- Grated cheddar cheese
- Fresh tomatoes and shredded lettuce
Simmer pork in broth until tender and thoroughly cooked. Add chiles and canned tomatoes and simmer for 15 to 20 minutes more.
Place beans in a small saucepan, add hot sauce and heat thoroughly.
Once green chile is done and beans are heated thoroughly, spread a layer of beans on tortilla and top with green chile, cheese, lettuce and tomato. Serve immediately.
It’s really that easy and it makes a ton so there will be leftovers for lunch the next day or even dinner tomorrow.