Cafe Rio Pork Burritos

This recipe takes a little bit of time, but so worth it!! It tastes heavenly! :) Enjoy...

Pork:
2 1/2lbs pork
1/3 C water
1 tsp salt
1 tsp pepper
1 tsp ground cumin
1 tsp oregano
1 tsp powdered allspice
1 tsp powdered cinnamon
1 tsp ground coriander
6 cloves garlic, minced
juice from one lime

Put all together in the crock pot, cover and cook on low for 8-10 hours or on high for 4 hours. Once it's done, drain and shred pork, stir in 1/2 C green chili sauce and 1/2 C brown sugar.

Cilantro-Lime Rice:
1 C uncooked rice
1 tsp butter or margarine
2 cloves garlic, minced
1 tsp lime zest
1 can (15 oz)chicken broth
1 1/4 C water
2 Tbsp freshly squeezed lime juice
2 tsp granulated sugar
3 Tbsp fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Black Beans:
1 can black beans rinsed and drained
1 1/3 C tomato juice (I just used a can of diced tomatoes and it was fine)
2 cloves garlic, minced
1 tsp ground cumin
2 Tbsp olive oil
1 1/2 tsp salt
2 Tbsp fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Pico De Gallo:
1 large onion
1 large bell pepper
2-3 large tomatoes
1/4 C fresh chopped cilantro
sea salt

Dice the onion,bell pepper, and tomato (I like it finely diced). Combine with cilantro and a dash of sea salt. Try to do this at least 1 hour before serving to let the flavors combine.

Make your burritos and top with heated green chili sauce and cheese, with some Pico on top.

Jamie Williams