Green Chili Burritos

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READY IN: 5hrs 30mins
Recipe by Janet Musgrove

From my husband's sister, Jean. This recipe is submitted in her one could cook like Jean. Garlic juice, paprika, Season All & Worcestershire measurement are approximate; adjust to your taste. Use just about any cheap roast, bone-in or not. It will cooking long enough that it will be tender...a "can't fail" recipe if you use the "taste as you go" method.

Ingredients Nutrition


  1. Brown meat in bacon drippings. Add green pepper, celery, and onion. Season to taste with paprika, garlic juice , SeasonAll, Worcestershire sauce. (I recommend starting with 1-2 tsp paprika & garlic juice; 1 T SeasonAll & Worcestershire). Stir all together, lay green chiles on top. Cover & simmer (I repeat, simmer) about 4-5 hours. Add a little water at beginning & as needed during cooking time.
  2. After simmering, remove green chiles & place in cold water to loosen skin. While skin loosens, take potato masher & mash all meat mixture together. Scrape pulp from green chilies and add to mixture. Also add 26 oz of chopped green chiles & simmer a while longer. Lightly thicken with corn starch.
  3. Roll in a flour tortilla & ENJOY!

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