A Smothered Bean Burrito with Pork Green Chile is a comforting Southwestern-style meal made with creamy refried beans, seasoned pork, melted cheese, and a flavorful homemade green chile sauce. The burritos are rolled, covered generously with pork green chile, topped with cheese, and baked until hot and bubbly.

Ingredients

For the Pork Green Chile

• 1 lb (450 g) boneless pork shoulder or pork loin, cut into small cubes
• 2 tablespoons vegetable oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 cups roasted green chiles, chopped
• 2 cups chicken broth
• 1 cup diced tomatoes or tomatillos
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika, optional
• 2 tablespoons all-purpose flour
• ¼ cup water

For the Burritos

• 6 large flour tortillas
• 2 cups refried beans
• 1½ cups cooked white or Mexican rice, optional
• 2 cups shredded Monterey Jack or Mexican cheese blend
• ½ cup diced onion
• ½ cup sour cream, for serving
• Fresh cilantro, for garnish
• Sliced jalapeños, optional

How to Make Pork Green Chile

1. Brown the pork

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.

Add the cubed pork and cook for 5–7 minutes, turning occasionally, until browned on several sides.

The pork doesn’t need to be completely cooked at this stage because it will continue cooking in the chile sauce.

Transfer the pork to a plate.

2. Cook the onion and garlic

In the same pan, add the diced onion.

Cook for about 3–4 minutes, until softened.

Add the minced garlic and cook for another 30–60 seconds.

3. Add the green chiles

Return the pork to the pan.

Add:

• Chopped green chiles
• Chicken broth
• Tomatoes or tomatillos
• Cumin
• Oregano
• Salt
• Black pepper
• Smoked paprika, if using

Stir everything together.

4. Simmer

Bring the mixture to a gentle boil, then reduce the heat to low.

Cover and simmer for 35–45 minutes, or until the pork is tender.

Stir occasionally and add a little extra broth if the sauce becomes too thick.

5. Thicken the sauce

Mix the flour with ¼ cup cold water in a small bowl until smooth.

Slowly stir the mixture into the simmering green chile.

Cook for another 5–8 minutes, stirring occasionally, until the sauce thickens.

Taste and adjust the salt and seasonings.

Assemble the Burritos

6. Warm the tortillas

Warm the flour tortillas in a dry skillet for about 15–20 seconds per side or microwave them briefly between damp paper towels.

Warm tortillas are much easier to roll without cracking.

7. Add the filling

Place one tortilla on a flat surface.

Spread approximately ⅓ cup refried beans down the center.

Add about ¼ cup cooked rice, if using.

Sprinkle with a little diced onion and shredded cheese.

Add a small amount of the cooked pork from the green chile.

Don’t overfill the burrito or it will be difficult to roll.

8. Roll the burritos

Fold the sides of the tortilla toward the center.

Then fold the bottom over the filling and roll tightly upward until completely closed.

Place each burrito seam-side down in a lightly greased baking dish.

Smother the Burritos

9. Add the green chile

Preheat your oven to 375°F (190°C).

Pour plenty of the pork green chile sauce over the top of the burritos.

Make sure the tortillas are generously covered.

Sprinkle the remaining shredded cheese over the top.

10. Bake

Bake uncovered for approximately 15–20 minutes, until the cheese has melted and the sauce is bubbling around the edges.

For a lightly browned cheese topping, switch the oven to broil for 1–2 minutes at the end. Watch carefully so the cheese doesn’t burn.

Serving Suggestions

Serve the smothered burritos hot with your favorite toppings.

Great options include:

• Sour cream
• Fresh cilantro
• Diced tomatoes
• Sliced jalapeños
• Diced avocado
• Guacamole
• Pico de gallo
• Chopped green onions
• Extra shredded cheese
• Lime wedges

A side of Mexican rice and beans makes this a hearty dinner.

Tips for the Best Smothered Burritos

Use tender pork: Pork shoulder gives the green chile a rich flavor and becomes very tender after simmering.

Don’t make the tortillas too full: A smaller amount of filling makes the burritos easier to roll tightly.

Use plenty of sauce: The whole point of a smothered burrito is that the tortilla is covered in flavorful green chile.

Choose good green chiles: Roasted Hatch-style green chiles are excellent when available, but canned roasted green chiles work well too.

Make it spicy: Add serrano or jalapeño peppers to the green chile sauce.

Make it mild: Use mild roasted green chiles and remove any additional hot peppers.

For extra creamy burritos: Add a thin layer of sour cream inside each tortilla before adding the beans.

Make-Ahead Instructions

You can prepare the pork green chile 1–2 days ahead and refrigerate it in an airtight container.

When you’re ready to make the burritos, simply reheat the chile, assemble the burritos, cover them with the sauce and cheese, and bake.

You can also assemble the burritos several hours before dinner. Keep them covered in the refrigerator until you’re ready to bake.

Storage and Reheating

Store leftover smothered burritos in an airtight container in the refrigerator for up to 3–4 days.

To reheat, place a burrito in an oven-safe dish, cover loosely with foil, and heat at 350°F (175°C) until hot throughout.

Individual portions can also be reheated in the microwave, although the tortilla may become softer.

Recipe Detail

Smothered Bean Burrito with Pork Green Chile

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6 burritos
Cuisine: Mexican-American / Southwestern
Course: Dinner

Ingredients

Pork Green Chile

• 1 lb pork, cubed
• 2 tbsp vegetable oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 cups roasted green chiles, chopped
• 2 cups chicken broth
• 1 cup diced tomatoes or tomatillos
• 1 tsp cumin
• 1 tsp oregano
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika, optional
• 2 tbsp flour
• ¼ cup water

Burritos

• 6 large flour tortillas
• 2 cups refried beans
• 1½ cups cooked rice, optional
• 2 cups shredded Monterey Jack or Mexican cheese
• ½ cup diced onion

Instructions

1. Brown the cubed pork in oil for 5–7 minutes.
2. Add onion and cook until softened.
3. Add garlic and cook for 30–60 seconds.
4. Add green chiles, broth, tomatoes or tomatillos, cumin, oregano, salt, pepper, and paprika.
5. Cover and simmer for 35–45 minutes, until the pork is tender.
6. Mix flour with cold water and stir into the chile.
7. Simmer another 5–8 minutes until thickened.
8. Warm the tortillas.
9. Fill each tortilla with refried beans, rice, onion, cheese, and pork.
10. Roll tightly and place seam-side down in a baking dish.
11. Cover generously with pork green chile.
12. Sprinkle with remaining cheese.
13. Bake at 375°F (190°C) for 15–20 minutes.
14. Garnish with sour cream, cilantro, or jalapeños and serve hot.

Approximate Nutrition Per Burrito

• Calories: 650–700
• Protein: 35–40 g
• Carbohydrates: 55–60 g
• Fat: 30–35 g
• Fiber: 8–10 g
• Sodium: 1,200–1,500 mg

Nutrition varies depending on the tortillas, cheese, pork, beans, and amount of sauce used.

Final Thoughts

These Smothered Bean Burritos with Pork Green Chile are warm, cheesy, saucy, and incredibly satisfying. The creamy refried beans balance the savory pork, while the roasted green chiles give the sauce a delicious Southwestern kick. For an especially comforting dinner, serve them straight from the oven with sour cream, fresh cilantro, and a little extra green chile spooned over the top.