Someone suggested that we go visit a kitchen store called the Bitchin' Kitchen. While there, we perused their cookbooks, and based on the titles, I think they were created specifically for the store. We took home the cookbook, 'Any Bitch Can Lose It'. This recipe comes from that. My husband doubled it, and it turned out almost like a soup. But, YUM, it was good. And, hence, my addition of rice or crushed chips. . . The picture shows us laying it on crushed chips.
If doing the optional rice, start preparing it right away.
Peel the husk off the tomatillos and rinse under cold water. Remove the stem connector area and any brown spots. Lay tomatillos in appropriate sized pan and cover with water. Bring to a boil. Reduce heat to low and simmer for five minutes. Turn them over and simmer for an additional five minutes, or until they've turned olive green. Drain water, allow to cool, then coarse chop.
While the tomatillos are in process, spray a Dutch oven with non-stick cooking spray. Heat over medium-high heat. Add the pork. Cook and stir until the pork is no longer pink.
Add the prepared tomatillos, carrots, potato, and garlic and cook and stir about 7 minutes more. Add the salsa, chili peppers, salt, and pepper.
Bring to a boil, then reduce the heat. Cover and simmer for 30 minutes.
Put out pork mix, tortillas, tomatoes, chives, and cilantro for individual burrito prep. We found the pork mix so juicy that instead of the tortillas, we put out rice or chips -- lay a base of rice or crushed chips, followed by the other ingredients to taste.