Tuesday, May 17, 2005

Naked Salsa Verde Pork Burritos

Naked Salsa Verde Pork Burritos (Adapted from Canadian Living)

For the rice

2 plum tomatoes, chopped
1/2 cup chopped onion
2 garlic cloves
1 tablespoon canola oil
1 1/3 cups basmati rice
pinch salt
1 1/2 cups vegetable broth

For the pork

16 ounces ground pork
1/2 cup diced onion
2 garlic cloves, minced
2 teaspoons cumin
2 teaspoons dried oregano
1/2 teaspoon salt
15 ounce can pinto beans, rinsed and drained
1 cup salsa verde
1/4 cup chopped fresh cilantro

For the guacamole topping

1 ripe avocado
2 tablespoons fresh lime juice
1 scallion, sliced
salt and fresh ground black pepper

To prepare the rice

In food processor, add tomatoes, onion and garlic - process until very smooth.

In a medium saucepan, heat oil over medium. Stir in rice and cook, stirring, until lightly toasted, about 5 minutes. Stir in tomato mixture and salt - cook, stirring, for 4 minutes. Add broth and bring mixture to a boil. Cover, reduce heat and simmer until the liquid has been absorbed, about 13 to 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

To prepare the pork

Meanwhile, in large skillet, cook pork over medium-high heat, stirring to crumble, until cooked through. Stir in onion, garlic, cumin, oregano and salt - cook until the onion has softened, about 5 to 6 minutes. Add beans and salsa - bring back to a simmer and cook until heated through, about 5 minutes. Stir in cilantro.

To prepare the guacamole

Halve and pit avocado - scoop flesh into a bowl and add lime juice and green onion. Mash with a fork until slightly chunky, then season to taste with salt and fresh ground black pepper.

To serve, spoon pork mixture over rice and top each serving with guacamole.

Makes about 6 servings.

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