Few dishes capture the soul of Southwestern cooking quite like burritos smothered in green chile. This recipe brings together tender, slow-simmered pork, earthy green chiles, and creamy refried beans, all wrapped in a soft flour tortilla and finished with a blanket of melted cheese. It’s hearty, comforting, and deeply satisfying.
Chile verde is a cornerstone of New Mexico–style cuisine, prized for its balance of heat, acidity, and richness. By simmering pork shoulder low and slow in a sauce made with roasted green chiles and tomatillo salsa, you get meat that is melt-in-your-mouth tender and infused with bold flavor.
These burritos are perfect for a cozy family dinner, casual entertaining, or even meal prep. The components can be made ahead, and the final assembly comes together quickly when you’re ready to eat.
Smothered burritos are meant to be enjoyed with a fork and knife, allowing every bite to soak up the sauce and cheese. Serve them with simple toppings and let the green chile pork shine as the star of the plate.
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Servings: 4 hearty burritos
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes
Ingredients
For the Chile Verde Pork
- 1 ½ lbs pork shoulder, cut into small chunks
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups roasted green chiles (Hatch or Anaheim), chopped
- 1 cup tomatillo salsa or green enchilada sauce
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
For the Burritos
- 4 large flour tortillas
- 1 ½ cups refried beans
- 1 cup shredded Monterey Jack or cheddar cheese
- ½ cup green chile sauce, for smothering
Instructions:
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