Smothered Bean Burrito with Pork Green Chile

Ingredients:

1 lb pork shoulder or pork butt, diced into ½-inch cubes
2 tbsp lard or vegetable oil
1 medium onion, diced
3 cloves garlic, minced
2 tbsp all-purpose flour
2 cups chicken broth
1 cup roasted, peeled, chopped green chiles (Hatch or Anaheim—use mild, medium, or hot)
½ tsp ground cumin
Salt and pepper to taste

Instructions:

Season pork with salt and pepper. In a pot over medium-high heat, brown pork in oil until golden. Remove and set aside.
In the same pot, sauté onion and garlic until soft. Stir in flour and cook 1 minute.
Slowly whisk in chicken broth, then add green chiles, cumin, and the browned pork.
Bring to a simmer, reduce heat to low, and cook uncovered for 45–60 minutes until pork is tender and sauce thickens. Adjust salt.

Ingredients:

Preheat oven to 375°F (190°C).
Warm refried beans in a saucepan or microwave.
Lay tortillas on a work surface. Divide beans evenly down the center of each. Fold in the sides and roll up tightly.
Place burritos seam-side down in a lightly greased 9×13-inch baking dish.
Pour the pork green chile sauce generously over all burritos, making sure to cover them. Sprinkle cheese on top.
Bake uncovered for 15–20 minutes until bubbly and cheese is melted.
Optional: broil for 1–2 minutes to brown the cheese.
Serve hot, garnished with onion, sour cream, or cilantro.

Tips & Variations

Vegetarian version: Omit pork, use vegetable broth, and add extra green chiles or sautéed mushrooms.
Chicken instead of pork: Use shredded chicken thighs instead of pork shoulder.
Make ahead: Assemble burritos without baking, refrigerate, then add sauce and bake when ready.
Texture: If you prefer crispier burritos, pan-fry them seam-side down until golden before adding sauce and baking.

Would you like a stove-top version (simmered in a skillet instead of oven-baked) or a slow-cooker pork green chile recipe?