Green Chile Pulled-Pork Burritos

[Karen]

Green Chile Pulled-Pork Burritos
Serve Mexican tonight by taking less than 10 minutes in the morning to get a spicy pork filling ready in the slow cooker.
Prep Time: 10 Min
Total Time: 8 Hr 10 Min
Makes: 14 burritos

INGREDIENTS:
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1 to 2 tablespoons chipotle chili pepper powder
1 tablespoon vegetable oil
1 teaspoon salt
1 boneless pork loin roast (2 1/2 lb), trimmed of fat
1 poblano chile, chopped
1 jar (16 oz) Old El Paso® Thick 'n Chunky green chile salsa
12 Old El Paso® flour tortillas for burritos (8 inch; from two 11-oz packages)
1 cup guacamole
1 cup sour cream, if desired

DIRECTIONS:
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Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix chili pepper powder, oil and salt. Rub mixture over pork; place in cooker. Sprinkle with poblano chile. Pour salsa over top.

Cover; cook on Low heat setting 8 to 10 hours.

Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.

Using slotted spoon, spoon about 1/2 cup pork mixture onto each tortilla; top with about 1 tablespoon each guacamole and sour cream. Fold one side of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

NUTRITION INFORMATION:
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1 Burrito: Calories 280 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3 1/2g, Trans Fat 1g); Cholesterol 50mg; Sodium 780mg; Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 1g); Protein 21g Percent Daily Value*: Vitamin A 10%; Vitamin C 10%; Calcium 6%; Iron 10% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat; 1 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Use regular chili powder in place of chipotle chili pepper powder for less heat.

The poblano chile is triangle- or heart-shaped, about 2 1/2 to 3 inches across at its widest part and 4 to 5 inches long. It's dark green in color—sometimes almost black—and ranges from mild to hot in flavor.