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Chili Verde Burritos

main dish, low fat, pork, burritos

1 pound pork tenderloin; cut into 1' pieces
1 pound fresh or canned tomatillos; drained
2 medium carrots; coarsely chopped
1 large onion; chopped
1 large potato; peeled, and
cut into 1' pieces
4 garlic cloves; minced
1 jar green chili salsa - (14 oz)
1 can diced green chili peppers - (7 oz); drained
1/2 teaspoon salt
1/4 teaspoon ground red pepper
12 whole-wheat tortillas - (8' dia); warmed
2 medium tomatoes; chopped
1 cup snipped fresh chives
1/2 cup snipped fresh cilantro - (loosely p

Spray a Dutch oven with no-stick spray. Heat over medium-high heat. Add the pork. Cook and stir until the pork is no longer pink. Add the tomatillos, carrots, onions, potatoes and garlic. Cook and stir about 7 minutes or until tender. Add the salsa, chili peppers, salt and red pepper. Bring to a boil, then reduce the heat. Cover and simmer for 30 minutes. To serve, let guests assemble their own burritos. To assemble, spoon about 1/2 cup of the pork mixture onto each tortilla just below its center. Top with a small amount of tomatoes, chives and cilantro. Fold in the sides of the tortillas. Then roll up from the bottom to enclose the filling. This recipe yields 12 burritos for 6 servings. Comments: These burritos are so full of flavor that the taste testers didn't even miss the sour cream. Nutritional Information Per Serving: Calories 380; Fat (grams) 10; Percent Calories from Fat 21%; Cholesterol (milligrams) 49; Fiber (grams) 7.

Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "12-14-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 136 Calories (kcal); 3g Total Fat; (18% calories from fat); 17g Protein; 10g Carbohydrate; 49mg Cholesterol; 230mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 7 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00

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