Burritos Pork n Chile

[Hj]

3 lbs. pork boneless lean cut in 1/2 inch cubes or shred
1 1/2 lbs. onions diced
1/2 lbs. green chilie peppers seeded diced
Handful cilantro leaves chopped
2 tomatoes large plum or roma diced
1 tspl garlic granular
1/2 to 1 T. Kosher salt
2 tsps. gr. cumin
1/8 tsp. gr. cloves
1/4 tsp. black pepper
2 bay leaves large
1 jalapeno pepper seeded chopped
1 lb. tomatillos husked quartered
1/2 lemon juice only
1/2 c. cornstarch blended with water

12) 12 inch flour tortillas
Monterey Jack shredded
cheddar cheese shredded

Place meat in Dutch oven. Add 1 gallon water - bring to boil.
Reduce heat n simmer- covered- until meat is half cooked about 40 minutes. Drain off water. Add onions- chilie peppers cilantro-tomatoes- garlic granular- salt- cumin- cloves- pepper- bay leaves n chile to meat - simmer. Remove husks from tomatillos- boil in saucepan in 1 quart water until tender- about 15 minutes. Drain off
water. Mash tomatillos- add to meat mixture -simmer- stirring
constantly 15 minutes. Add lemon juice. Stir cornstarch mixture then stir into meat mixture n simmer 15 minutes longer- stirring constantly. Heat tortillas gently until softened heat 1 at a time directly on burner of range or wrap in foil and place in 350 F oven -few minutes.

Burrito's~
Place heaping 1/2 cup meat mixture on each tortlla. Fold sides in- then roll up from one end. Sprinkle
burritos generously with cheese - place under broiler just until cheese melts.

Garnish with all goodies if you like -this is great over rice also.