Cafe Rio green pork burrito

For the sauce:

1 small can diced chilies

1 7 oz. can Salsa Verde (I used "Embasa" brand)

1/2 c. chicken broth

2 tsp. sugar

1 tsp. salt

Combine all ingredients in small sauce pan. Bring to a boil, then reduce heat and let simmer for at least 20 minutes. Serve warm. You can also refrigerate it overnight after simmering if you are making it in advance Just reheat in the small saucepan before serving.

For the burrito:

1 LARGE tortilla shell

1 large scoop rice

1 large scoop beans

1 large scoop sweet pork

Shredded Monterey Jack cheese, to taste

Green Enchilada Sauce (see recipe above)

Lettuce

Pico de gallo

Guacamole

Sour cream

Roll up rice, beans, pork and cheese in large tortilla shell to form the burrito. Slather with a big ladle full of the green enchilada sauce and top with additional Monterey Jack For cheese. Place in the oven at 450-degrees until cheese is melted. Serve with lettuce, pico de gallo, guacamole, and/or sour cream.