Green Chili Pork Burrito

Yield: 12 servings.

Braised Pork:

6 lb. IBP® Cut & Ready^™ Diced Pork, uncooked

3½ oz. flour

1 Tbsp. kosher salt

½ Tbsp. black pepper, coarsely ground

6 oz. vegetable oil, divided

6 oz. onions, fresh diced

6 oz. poblano pepper, fresh diced

2 Tbsp. garlic, fresh minced

36 oz. salsa verde, commercially prepared

Guajillo Puree:

1½ oz. guajillo chiles, dried, stemmed, seeded, lightly toasted

2 cups hot water

12 Mexican Original® Heat-Pressed White Flour tortillas, 12", 40 oz. per dozen

6 cups Mexican rice, prepared, held hot above 135°F.

6 oz. pico de gallo, commercially prepared

3 cups Simplot Roastworks roasted corn and black bean blend, frozen, heated, held hot above 135°F

1½ cups sour cream

For braised pork: Coved diced pork completely and stack in cooler between 32°F and 36°F prior to use.

Combine pork, flour, salt and pepper in a bowl; toss to evenly coat. Working in several small batches, heat ¼ cup oil in a large nonstick sauté pan over medium-high heat. Add 3 lb. pork and sear for 5 minutes or until browned on all sides. Remove pork from pan and reserve. Repeat process with second batch. Combine both batches in sauté pan. Add ¼ cup additional oil, onions and poblano peppers to the pan. Saute over medium-low heat for 5 minutes or until tender. Add the garlic and sauté 1 additional minute, or until fragrant. Add the reserved guajillo puree (see recipe), salsa verde and seared pork. Bring to a simmer while scraping brown bits from bottom of the pan. Transfer to a heavy baking pan; cover and bake in preheated 300°F convection oven for 60 to 75 minutes, or until pork is tender. Transfer to another container. Cover and hold hot above 135°F.

For guajillo puree: Combine guajillo chiles and hot water in a blender. Soak until peppers are softened. Puree until smooth; strain liquid thorugh fine mesh colander. Transfer strained guajillo puree to another container. Cover and hold at or below 40°F.

To assemble single serving: Place 1 grilled tortilla on a flat work surface. Spoon 3¼ oz. of the rice over the center of the tortilla and layer with 1¼ oz. roasted corn and black bean blend and 8 oz. of braised pork (see recipe). Top with 1 oz. of sour cream and ½ oz. of the pico de gallo. Fold to close.