Colorado Green Chile Smothered Burrito

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Tex-mex · 105 min · Pork · high-protein

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Ingredients

• 3/4 lb pork shoulder, cut in 1/2-inch dice
• 1 cup roasted green chiles, chopped
• 1 large yellow onion
• 2 garlic cloves
• 1/4 cup all-purpose flour
• 1 1/4 cups chicken stock
• 3/4 tsp ground cumin
• 1/4 tsp Mexican oregano
• 3/4 tbsp neutral oil
• 2 large flour tortillas
• 1 16 oz can refried beans
• 3 1/2 oz shredded Monterey Jack
• 1 russet potatoes

Method (tap to check — screen stays awake)

1. Brown the diced pork in the oil in a heavy pot over medium-high, in two batches, 6 minutes a batch, until the pieces have real color rather than grey. Return it all to the pot with the diced onion and cook 5 minutes.
2. Stir in the garlic, cumin and oregano, then the flour, and cook 2 minutes so the flour loses its raw taste and thickens the pot from the start.
3. Add the green chiles, stock and 1.5 tsp salt. Simmer uncovered 55 to 60 minutes, stirring now and then, until the pork is tender and the chile has body — it should nap a spoon, not pour off it.
4. Meanwhile boil the diced potatoes in salted water 10 minutes until just tender, drain, and fold them into the chile for the last 10 minutes.
5. Heat the oven to 400F. Warm the tortillas, spread each with refried beans, add a spoon of the pork chile and a little cheese, and roll tightly, tucking the ends.
6. Sit the burritos seam-down in a baking dish, ladle the remaining green chile over the top to smother them completely, and blanket with the rest of the cheese.
7. Bake 15 to 18 minutes until the cheese is melted and the sauce bubbles at the edges. Serve with a fork — this is not a burrito you pick up.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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