Smothered Green Chile Burrito

Name: Smothered Green Chile Burrito
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Ingredients: 1 lb Boneless Pork Shoulder, cut into 1/2-inch cubes; 1 tbsp Vegetable Oil; 1 medium Onion, diced; 2 cloves of Garlic, minced; 2 tbsp All-purpose Flour; 2 cups Roasted Green Chiles, Hatch or similar; peeled, seeded, chopped; 1 cup Tomato, diced; canned or fresh; 3 cups Chicken Broth; 1 tsp Ground Cumin; 1 tsp Oregano, dried, Mexican oregano preferred; 1 tsp Kosher Salt, plus more to taste; 1/2 tsp Pepper (Black); 1 lb Ground Beef; 1 tbsp Vegetable Oil, only if needed; 1 small Onion, diced; 2 cloves of Garlic, minced; 1 tsp Ground Cumin; 1 tsp Chili Powder; 1/2 tsp Kosher Salt; 1/4 tsp Pepper (Black); 1 can of Canned Refried Beans; 4 large (10")s of Flour Tortilla, 10–12 inch; 2 1/2 cups Shredded Cheese, Monterey Jack and cheddar blend; 1 cup Iceberg Lettuce, shredded; 1 Tomato, diced; 1/4 cups Cilantro, chopped, fresh; 1/2 cups Sour Cream

Hearty and comforting, this Smothered Green Chile Burrito layers tender, slow-simmered pork in a bright roasted green chile sauce with seasoned beef and creamy refried beans, then blankets everything in melty cheese and a tangy garnish. Serve piping hot and smothered with extra sauce for a satisfying, Mesa-style dinner that’s perfect for a crowd or a lazy weekend meal.

Hearty and comforting, this Smothered Green Chile Burrito layers tender, slow-simmered pork in a bright roasted green chile sauce ... Show more

Health Grade

B- · Healthy

Time

2 hrs

Price

5,07 €

Calories

1679 kcal

meal prep

high protein

low carb

low sugar

Method

Wash the produce

Rinse the green chiles, both onions, the tomatoes, iceberg lettuce, and cilantro under cool water. Dry them well so they roast and chop cleanly, then peel the papery skin from the garlic cloves and set everything within easy reach.

Heat the broiler

Position an oven rack near the top and preheat the broiler to high. Set out a baking sheet for the chiles.

Roast the chiles

Arrange the green chiles in a single layer on the baking sheet and broil for 5 to 8 minutes per side, turning once, until the skins are blackened and blistered all over.

Steam the chiles

Transfer the blistered chiles to a bowl and cover it tightly with a plate, lid, or clean towel. Let them sit for 10 minutes so the skins loosen and peel off easily.

Chop everything

Peel off the charred chile skins, remove the stems and seeds, and chop the flesh until you have 2 cups. Dice one medium onion for the sauce and one small onion for the filling. Mince the garlic. If you're using fresh tomato for the sauce, dice enough to make 1 cup; either way, dice the remaining tomato for garnish. Shred the lettuce, chop the cilantro, and cut the pork shoulder into 1/2-inch cubes.

Brown the pork

Heat a heavy pot or Dutch oven over medium-high heat. Add the vegetable oil, then add the pork in a single layer, working in batches if needed. Sear for 6 to 8 minutes per batch, turning occasionally, until you have deep brown edges and plenty of color, then move the browned pork to a plate.

Simmer green chile

Lower the heat to medium and add the diced onion to the same pot. Cook for 4 to 5 minutes until softened, stir in the garlic for 30 seconds, then sprinkle in the all-purpose flour and cook for 1 minute so it loses its raw taste. Add the chopped green chiles, the tomato for the sauce, chicken broth, the ground cumin listed for the sauce, oregano, the kosher salt listed for the sauce, and the black pepper listed for the sauce, scraping up any browned bits from the bottom. Return the pork and any juices, bring it to a gentle boil, then reduce to low and simmer partially covered for 45 minutes, until the pork is tender and the sauce is thick enough to coat a spoon.

Cook the filling

While the pork green chile simmers, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, for 5 to 7 minutes until browned; if the pan looks dry and the beef starts sticking, add a little of the remaining vegetable oil. If there's a lot of rendered fat, spoon off all but about 1 tablespoon. Stir in the small diced onion and garlic and cook for 3 to 4 minutes until softened, then season with the cumin listed for the filling, chili powder, and the salt and pepper listed for the filling. Stir in the canned refried beans and cook for 2 to 3 minutes until hot and thick but still easy to spread.

Heat the oven

When the pork is tender and the filling is ready, heat the oven to 400° F.

Roll the burritos

Warm the flour tortillas until flexible, about 20 to 30 seconds in the microwave or a few seconds per side in a dry skillet. Spread a quarter of the beef-and-bean filling down the center of each tortilla, top each with about 1/4 cup of the shredded cheese, fold in the sides, and roll them up snugly. Spoon a thin layer of green chile into a baking dish, then arrange the burritos seam-side down.

Bake until melty

Spoon more green chile over the burritos, leaving a little tortilla peeking out if you like some texture, and scatter the remaining cheese over the top. Bake for 10 to 15 minutes, until the burritos are heated through and the cheese is fully melted.

Plate and finish

Set each burrito on a plate and ladle over any extra green chile sauce. Finish with the shredded lettuce, diced tomato, chopped cilantro, and dollops of sour cream, then serve right away while the contrast between the hot smothered burrito and the cool toppings is at its best.