3 lb Boneless lean pork,

           -cut in 1/2-inch cubes
  1 1/2 lb Onions; diced

    1/2 lb Green bell peppers; diced

    1/2 bn Cilantro; chopped

      2    Tomatoes; chopped

      1 ts Garlic powder

      1 tb Salt

    1/2 ts Ground cumin

    1/4 ts Ground cloves

    1/4 ts Black pepper

      2    Bay leaves

      1    Jalapeno chile; chopped

      1 lb Tomatillos

    1/2    Lemon (juice only)

    1/2 c  Cornstarch blended with

      1 c  - water

     12    Flour tortillas (12-in.)

           Shredded Monterey Jack
           Shredded cheddar cheese
  Place meat in Dutch oven. Add 1 gallon water and bring to boil. Reduce heat
  and simmer, covered, until meat is half-cooked, about 35 minutes. Drain off
  water. Add onions, bell peppers, cilantro, tomatoes, garlic powder, salt,
  cumin, cloves, pepper, bay leaves and chile to meat and simmer. Remove
  husks from tomatillos and boil in saucepan in 1 quart water until tender,
  about 15 minutes. Drain off water. Mash tomatillos, add to meat mixture and
  simmer, stirring constantly 15 minutes. Add lemon juice. Stir cornstarch
  mixture then stir into meat mixture and simmer 15 minutes longer, stirring
  constantly. Heat tortillas gently until softened (heat 1 at a time directly
  on burner of range or wrap in foil and place in 350F oven a few minutes).
  To make burritos, place heaping 1/2 cup meat mixture on each tortilla. Fold
  sides in, then roll up from one end. Sprinkle burritos generously with
  cheese and place under broiler just until cheese melts.
  Created by: Jailhouse, Studio City
  (C) 1992 The Los Angeles Times