Chile Verde Burritos - cooking recipe

Ingredients

2 lb. pork, cut into small bite size pieces, trimmed of fat (Boston butt)
12 flour tortillas (warm)
1 to 2 tsp. canola oil
1 medium onion, chopped
2 cloves garlic, minced
2 cans Ortega diced mild green chilies
1 (14 oz.) can chopped tomatoes
1/2 tsp. ground cumin
salt and pepper to taste

Preparation

In skillet, add 1 tablespoon oil and heat.
Add pork, one pound at a time, and brown.
Place meat in a 4-quart saucepan and set aside.