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Pork Burritos

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Pork Burritos

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A meal in hand. The family can make an assembly line for everyone to help fix dinner. Serve with fresh fruit.


  • 4 boneless pork chops (cut into 1/2-inch cubes)
  • 2 tsp. vegetable oil
  • 1 onion (chopped)
  • 1 green bell pepper (chopped)
  • 2 cloves garlic (minced)
  • 3 oz. green chiles (chopped)
  • 2 Tbsp. water
  • 1 Tbsp. chili powder
  • 1 tsp. dried oregano (crushed)
  • 1/2 tsp. ground cumin
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 cup cooked rice
  • 8 large flour tortillas (warmed)
  • 1 cup cheddar cheese (shredded, 4 ounces)
  • 1 medium tomato (chopped)
  • 1/2 cup sour cream
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    1. In a large skillet heat oil over medium-high heat. Cook and stir onion, green pepper and garlic until tender but not brown. Add pork to skillet; cook and stir for 2-3 minutes or until brown. Stir in chiles, water, chili powder, oregano, cumin, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes or until pork is tender and just done. Stir in cooked rice; heat through. Spoon pork mixture onto center of tortillas. Top with a tablespoon each of cheddar cheese, tomato and sour cream. Fold each side of tortilla in over the center and the bottom up, overlapping. Eat out of hand.
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