Ingredients

The following ingredients have 4 Servings
  • 1 to 2 tablespoons chipotle chile pepper powder
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1 boneless pork loin roast (2 1/2 lb), trimmed of fat
  • 1 poblano chile, seeded and chopped
  • 2 cups green chile salsa (from 16 oz jar)
  • 12 Old El Paso™ flour tortillas for burritos (8 inch; from two 11 oz packages), heat as directed on package
  • 1 cup guacamole
  • 1 cup sour cream

Instruction

  • Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix chile pepper powder, oil and salt. Rub mixture over pork; place in slow cooker. Sprinkle with poblano chile. Pour salsa over top.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Remove pork from slow cooker to cutting board. Shred pork, using 2 forks. Return pork to slow cooker; mix well.
  • Using slotted spoon, spoon about 1/2 cup pork mixture onto each warm tortilla; top with about 1 tablespoon each guacamole and sour cream. Fold 1 side of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.