Here’s a hearty Smothered Bean Burrito with Pork Green Chile recipe — a New Mexico-style comfort classic: warm tortillas stuffed with beans, topped with tender pork in a rich green chile sauce.

🌿 Smothered Bean Burrito with Pork Green Chile

Ingredients (Serves 4–6)

For the Pork Green Chile

1 lb pork shoulder or pork loin, cubed
1–2 tbsp oil
1 small onion, diced
2 cloves garlic, minced
4–5 roasted green chiles (Hatch or Anaheim), peeled, seeded, and chopped
1 cup chicken broth
½ tsp cumin
½ tsp oregano
Salt & pepper to taste
1 tsp flour or cornstarch (optional, for thickening)

For the Burritos

4–6 large flour tortillas
1 can (15 oz) pinto beans, drained and mashed (or refried beans)
1 cup shredded cheese (Monterey Jack or Cheddar)
Optional toppings: chopped onion, cilantro, sour cream

🔥 Instructions

1. Cook the Pork Green Chile

Heat oil in a skillet or saucepan over medium heat.
Brown the pork cubes on all sides, then remove and set aside.
In the same pan, sauté onion and garlic until soft.
Add chopped roasted green chiles and stir for 1–2 minutes.
Return pork to the pan and add chicken broth, cumin, oregano, salt, and pepper.
Simmer 30–40 minutes, until pork is tender and sauce has thickened slightly.
- Optional: mix 1 tsp flour or cornstarch with water and stir in to thicken more.

2. Prep the Beans

Mash drained pinto beans with a fork or potato masher.
Warm on the stove or microwave until heated through.
Season with a pinch of cumin, garlic powder, and salt if desired.

3. Assemble the Burritos

Warm flour tortillas until soft and pliable.
Spread a layer of beans down the center of each tortilla.
Add some cooked pork and a little shredded cheese.
Roll the burrito: fold in the sides, then roll from bottom to top.

4. Smother with Green Chile

Place burritos in a baking dish or skillet.
Pour extra pork green chile over the top.
Sprinkle additional cheese if desired.
Bake at 350°F (175°C) for 10–15 minutes, until hot and cheese is melted.

5. Serve

Garnish with chopped onion, fresh cilantro, or a dollop of sour cream.
Serve with rice or a simple salad.

⭐ Tips

Roast your own green chiles for the best flavor; canned roasted chiles work in a pinch.
Make extra green chile — it keeps well in the fridge or freezer and tastes even better the next day.
For a spicier version, use some diced jalapeños or a splash of green chile hot sauce.

I can also make a quick stovetop version, a slow-cooker version, or a vegan-friendly version with tofu or tempeh if you want.

Do you want me to do that?