Chili Verde Burritos

Makes 4 Burritos

Chili Verde Sauce
2 c water
1 lb tomatillos, husked, rinsed, halved
4 garlic cloves, peeled
2 jalapenos, halved (with seeds for spicier or remove seeds of a mild heat)
1 t dried oregano

Burritos
2 T vegetable oil
1 ½ lbs pork tenderloin, cut into ½-inch cubes
½ c chopped onion
2 garlic cloves, peeled and minced
½ c finely chopped cilantro
½ c radish leaves, cleaned and coarsely chopped
4 large flour tortillas

Combine sauce ingredients in a saucepan, bring to boil
Reduce heat and simmer 15-30 minutes until tomatillos are tender
Puree
Optional: sieve to remove seeds for fully smooth sauce

Heat oil, on medium, in a dutch oven or heavy bottom pot
Add pork, onion and garlic and saute, stirring, until meat has lost it’s raw red color, about 10 minutes
Add Verde Sauce, cilantro and radish leaves and simmer until pork is tender and sauce thickens, 30-60 minutes.
Layer tortillas with damp paper towels and microwave for 1-2 minutes (in foil, oven at 350, for 10 minutes)
Place one tortilla per plate, spoon in Chile Verde Pork and fold
Serve with any optional sides such as rice or beans