Bean Burritos Smothered in Green Chile Pork (Chile Verde)

Instructions:

1. Heat the olive oil in a heavy pot or Dutch oven over medium-high heat. Add the pork and sear until browned on all sides.
2. Add the diced onion and garlic. Cook for 2 to 3 minutes, until softened and fragrant.
3. Stir in the roasted green chiles, tomatillo salsa, cumin, salt, and pepper. Bring to a gentle simmer.
4. Cover and cook for about 1 hour, stirring occasionally, until the pork is very tender and the sauce has thickened.
5. Warm the tortillas. Spread an even layer of refried beans down the center of each tortilla, then add a generous portion of the chile verde pork. Roll tightly into burritos.
6. Place the burritos seam-side down in a baking dish. Spoon green chile sauce over the top and sprinkle with shredded cheese.
7. Bake at 400°F (200°C) for 5 to 7 minutes, or until the cheese is melted and bubbly.

Variations

• Use chicken thighs instead of pork for a lighter chile verde.
• Add cooked rice inside the burritos for extra bulk.
• Swap flour tortillas for whole wheat tortillas if preferred.
• Make it extra spicy by adding diced jalapeños or serrano peppers to the sauce.

Tips

• Pork shoulder works best because it becomes tender and flavorful during long simmering.
• Roasting fresh green chiles adds depth, but good-quality jarred chiles also work well.
• Let the pork rest in the sauce for a few minutes before assembling; this helps the flavors settle.
• Serve with sour cream, chopped cilantro, and diced onion for a classic New Mexico-style finish.