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Hot-and-Spicy Pork Burritos

Yield 16 burritos

Ingredients

  • 1/4 cup lime juice
  • 2 1/2 tablespoons dried crushed red pepper
  • 1 tablespoon chili powder
  • 1 tablespoon hot chili powder
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper (optional)
  • 1 (10 1/2-ounce) can low-sodium chicken broth
  • 2 pounds lean, boneless center-cut loin pork chops (1/3 inch thick)
  • 16 (6-inch) flour tortillas
  • 2 cups shredded lettuce
  • 1 (8-ounce) carton plain nonfat yogurt

Nutrition Information

  • calories 193
  • caloriesfromfat 29 %
  • fat 6.3 g
  • satfat 1.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 16 g
  • carbohydrate 17.2 g
  • fiber 0.0 g
  • cholesterol 36 mg
  • iron 0.0 mg
  • sodium 227 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 10 ingredients in a 13- x 9- x 2-inch baking dish, stirring well. Trim fat from chops. Add chops to marinade, turning to coat. Cover and marinate in refrigerator 8 hours, turning chops occasionally.

  2. Bake chops in marinade, covered, at 325° for 1 hour, basting occasionally with marinade. Uncover and bake an additional hour or until most of the liquid is absorbed and meat is saucy. Let cool slightly, and shred.

  3. Spoon 3 1/2 tablespoons shredded pork down center of each tortilla. Roll up tortillas, and secure with wooden picks, if necessary. Place 2 tortillas on each plate, and top with 1/4 cup shredded lettuce and 1 tablespoon yogurt.

Cook's Notes

To Freeze: Divide shredded pork evenly among 4 labeled heavy-duty, zip-top plastic bags or airtight containers. Freeze up to 3 months. To Serve Two: Thaw 1 (2-serving) bag in refrigerator or microwave oven. Cook pork in a nonstick skillet over medium heat, stirring frequently, 4 minutes or until thoroughly heated, adding 2 tablespoons water, if necessary. Spoon pork mixture evenly down centers of 4 tortillas. Roll up tortillas, and secure with wooden picks, if necessary. Place 2 tortillas on each plate, and top with 1/4 cup lettuce and 1 tablespoon yogurt.

Cooking Light Light Cooking for Two