Old World flavor wrapped into a portable burrito! Burritos may be the best answer to the “What’s for Dinner Blues!” This Posole Burritos recipe updates one of the most traditional dishes from Mexico for today’s slow cooker and will have dinner on the table in no time!
I am very happy to announce the official launching of our newest cookbook, BURRITOS! Donna and I have had this project in the works for over a year now and am proud to say that BURRITOS! is now available and actually IN the stores now!
***ENTER TO WIN A BURRITOS! COOKBOOK by leaving a comment here on this post. We will choose 3 winners so please tell your friends and family and any “foodie” types who might like to enter!***
Winners chosen at midnight AZ time on October 28, 2015
BURRITOS! takes 70 of our favorite recipes and rolls them into fast, easy and portable alternatives to the same ol’ dinner. We have added other recipes to the book that go great inside the burritos like Mexican Red Rice, Easy Red Chile Mole, Tomatillo Cream Sauce and Homemade Flour Tortillas so that each burrito can be a complete meal for your family.
The cookbook has been available online since August but, I wanted to wait to make the “official” announcement until I have actually seen it in the stores and I knew that you could find it as well. I have set up a page here on Everyday Southwest that has links to several online sources like Amazon, Barnes and Noble, and Gibbs Smith (our very own publisher extraordinaire). Just follow the link to this page and you will see several ways to order BURRITOS!
You can also find BURRITOS! In your local bookstores and gift shops. Not every Barnes and Noble in my area had our book on the shelves BUT! They were happy to order it and have it shipped to the store for me. Having the cookbook shipped to the stored saved the price of shipping and handling so I didn’t have to pay for that! (Great to keep in mind when ordering as gifts!)
So. Where did I first see BURRITOS!? In a gas station, of coarse! Not just any gas station, mind you… a “fancy” gas station and car wash in upscale North Scottsdale with the award winning and “seen on tv” barbecue joint, Tom Thumb Fresh Market. In fact, Tom Thumb has been featured on Food Network and Guy Fieri’s popular show—Dinners, Drive-Ins and Dives.
Now, I’m not saying that Guy Fieri has endorsed our cookbook BUT, he has endorsed Tom Thumb Fresh Market and Tom Thumb Fresh Market is carrying our cookbook. So… someone could make a connection… maybe… if they were trying very hard…
I like to say we are 3 degrees from Guy Fieri.
- We wrote the cookbook.
- Our cookbook is carried by Tom Thumb Fresh Market
- Guy Fieri endorses Tom Thumb.
Hey! We must only be one more degree closer to the Food Network! and Bobby Flay! Anyhooo… that’s just for fun.
In the mean time, here is one of my favorite recipes from the “Old World” chapter of our cookbook called Updated Classics.
I hope you love this recipe and enter the giveaway!
Be sure to let us know what you think, you can always leave us a comment here on this post or follow Everyday Southwest on Facebook. We have a lot of fun things planned for the new year so don’t forget to sign up for our free email updates so you don’t miss a thing!
- 2 pounds boneless pork shoulder
- ½ cup Coca Cola (not diet)
- ½ cup fresh orange juice
- 2 teaspoons cumin
- 3 tablespoons chile powder
- 1½ medium yellow onion, chopped, divided
- 3 cloves garlic, minced
- 2 cups vegetable or chicken stock
- 1 can (15 ounces) hominy, drained
- 2 cups cooked plain rice, or Mexican Green Rice, page ____
- ¼ cup cilantro, chopped
- ¼ cup radishes, cut in thin matchstick pieces (optional)
- 4 to 6 flour tortillas (12 inch diameter), warmed
- Cut into 4 even pieces and place in a slow cooker.
- Combine Coca Cola, orange juice, cumin and chile powder and pour over pork. Add ⅔ onion and garlic. Pour in vegetable or chicken stock and cover slow cooker. Cook on low until pork is tender and can be pulled apart with a fork, about 6 to 8 hours.
- Remove pork from slow cooker allow to cool enough to handle then shred. Add hominy to slow cooker and continue to cook until hominy is hot.
- Assemble burritos by spooning rice and pork onto a warmed tortilla. With a slotted spoon, scoop hominy mixture from the slow cooker and spoon over pork. Garnish with cilantro, radishes and remaining onion. Roll burritos as desired.