Name: Posolequeso Burrito recipe
Ingredients: 3 ½ pounds shredded cooked pork;12 ¾ cups drained canned white hominy;½ bunch fresh cilantro, chopped;1 tablespoon dried oregano;1 tablespoon minced garlic;1 tablespoon chile paste;1 teaspoon ground cumin;1 teaspoon lemon pepper;25 (10 inch) flour tortillas;1 (16 ounce) package shredded Cheddar cheese

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Ingredients

3 ½ pounds shredded cooked pork 12 ¾ cups drained canned white hominy ½ bunch fresh cilantro, chopped 1 tablespoon dried oregano 1 tablespoon minced garlic 1 tablespoon chile paste 1 teaspoon ground cumin 1 teaspoon lemon pepper 25 (10 inch) flour tortillas 1 (16 ounce) package shredded Cheddar cheese

Nutrition Info

447.8 calories carbohydrate: 48.8 g cholesterol: 65.2 mg fat: 14.7 g fiber: 4.4 g protein: 28.1 g saturatedFat: 6.1 g servingSize: - sodium: 793.8 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

Directions

Combine pork, hominy, cilantro, oregano, garlic, chile paste, cumin, and lemon pepper on a flat-top grill or large skillet over medium heat, cook and stir until heated through, 10 to 15 minutes.
Spoon pork mixture into each tortilla and top with Cheddar cheese. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito, wrap in aluminum foil.

Recipe Yield

25 burritos

Recipe Note

All the flavors of posole in a portable burrito. Change or add any additional typical posole toppings, such as radishes or jalapeno peppers, to taste.

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