Smothered Green Chili Burritos

Green Chili Burritos served with white rice.

These Smothered Green Chili Burritos are filled with creamy refried beans and Pork Green Chili that's been simmered stove top with all of your favorite warming Southwest spices. A quick trip to the oven to melt the cheese topping and they're ready to serve.

Course Main Course Pork

Cuisine American/Mexican

Prep Time 30

Cook Time 2 15

Total Time 1 45

Servings Burritos

Calories 405kcal

Author Lea Ann Brown

Ingredients

1 Tablespoon Neutral Oil Canola or vegetable oil work well here
2 pounds Boneless pork loin roast Or Pork Tenderloin, cubed into ¾ inch pieces
1 Tablespoon Southwest Spice Blend or salt and pepper
2 cloves garlic chopped
1 cup sweet onion chopped
10 ounce Chopped Tomatoes with Chiles Rotel works well here, not drained
2 cup water
1 cup diced tomatoes fresh
1 cup chile peppers roasted, peeled and chopped
1 teaspoon Mexican Oregano
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1 teaspoon ground cumin
5 teaspoons cornstarch
2 Tablespoons water
1 cup Sour Cream
2 cups Grated Cheddar Cheese Use as much cheese as needed to properly smother those burritos
1 can Refried Beans 15.5 ounces
10 flour tortillas 8" diameter

Instructions

Heat oil in a skillet over medium high heat. Add 1 pound of the cubed seasoned pork and sear about three minutes per side. But don't cook all the way through. Remove the pork to a Dutch oven. Add the remaining pork and repeat. Add onions about half way through cooking. Stir them to distribute with the pork. Add chopped garlic and cook until fragrant, about 1 minute. Remove the remainder of the pork/onions/garlic to the Dutch oven.
Add canned spicy tomatoes, water, fresh tomatoes, chile peppers, oregano, salt, pepper and cumin. Reduce heat and simmer, lid slightly ajar, 1 - 1 ½ hours, or until pork is tender.
Stir together cornstarch and water until well blended. Pour into the pork mixture. Bring to a boil and cook 2 minutes to thicken the pork mixture.
Add sour cream and stir until well blended.
To build burritos, spread some of the refried beans on each tortilla. Spoon some of the pork mixture down the center of each flour tortilla. Roll and place in a casserole seam side down. Spoon some of the green chile over the burritos and sprinkle with grated cheese.
Bake 350 degrees for 15 minutes or until cheese is well melted.

Notes

Tips for Success:

- Don't overcrowd the skillet when browning the pork pieces. Leaving space in between will help the pieces brown rather than steam.

- Don't be stingy with those ingredients when smothering the burritos. Pile on the green chili and cheese for the best smothered burrito experience.

- Use medium heat peppers for ultimate New Mexico Chili flavor.
- Smothered green chili burritos is no time to worry about fat calories. Use full fat sour cream to make the green chili thick and richer.
- The final Green Chili may or may not need a corn starch slurry thickener. If using a pork tenderloin, the green chili will take less time to cook, and the end result will mean more liquid. Pieces of pork loin roast will take longer to become tender and the liquid may reduce more. Use your own judgement. The sour cream may be enough to thicken.

Nutrition