For the Meat

• 4 lbs Pork Tenderloin (cut into bite-sized cubes)
• 1 TBSP Oil (I use canola or olive)
• 1 tsp Ground Black Pepper
• 2 tsp Onion Powder
• 1/2 tsp Ground Oregano
• 2 tsp Ground Cumin
• 1 TBSP Garlic Salt
• For the Sauce
• 16oz of HOT Red chili ( frozen or fresh)
• 3 C Water
• 2 tsp Onion Powder
• 1 TBSP Garlic Powder
• 1 TBSP Garlic Salt
• 1 tsp salt (this is optional, to taste, I would add at the end)
• 1/2 tsp Ground Oregano
• 1 TBSP Ground Cumin
• 1 1/2 tsp Gernhert brand Chili Powder

To Thicken

• 1/2 C Cornstarch
• 2/3 C Water

For Actual Burrito

• Shredded Mexican Blend Cheese
• Re-fried Beans
• Chopped onion (optional)
• Honey (optional)