Bean Burritos, Smothered in Green Chile Pork (Chile Verde)
These Bean Burritos Smothered in Green Chile Pork are the ultimate comfort food. Tender chunks of pork simmer in a flavorful green chile sauce until meltingly soft, then spooned over warm tortillas filled with creamy beans.
It’s a cozy, satisfying meal that brings New Mexican-inspired flair straight to your table.
Why You’ll Love This Recipe
Big flavor, simple ingredients: You get rich, slow-simmered taste with everyday pantry items.
Comfort food heaven: Creamy beans, tender pork, and warm tortillas make a perfect bite.
Customizable: Top it off or keep it simple—this dish is delicious either way.
Meal-prep friendly: Great for leftovers and make-ahead meals.
Key Ingredients
Pork cushion meat: Marbled and flavorful, perfect for stewing.
Green chiles: Roasted or canned, they bring the signature heat and depth.
Flour & onion: Create the base for a thick, savory gravy.
Beans and tortillas: Classic burrito fillers that balance the bold chile verde sauce.
Optional spices: Garlic powder, cumin, and oregano add extra warmth and flavor.
Bean Burritos Smothered in Green Chile Pork (Chile Verde)
A comforting and flavor-packed meal featuring tender pork simmered in green chile sauce, wrapped in soft tortillas with creamy beans.
Ingredients
For the Pork Chile Verde:
1½ to 2 lbs pork cushion meat, cut into 1–2 inch cubes (some fat is fine)
6 green chiles, roasted, peeled, and diced (or substitute canned green chiles)
½ small onion, diced
2–3 tablespoons all-purpose flour
3–4 cups water
1 teaspoon oil or lard (if needed)
Salt and pepper, to taste
Optional: ½ to 1 teaspoon each garlic powder, ground cumin, and dried oregano
To Serve:
Flour tortillas
Refried or whole beans
Optional toppings: shredded lettuce, diced tomatoes, cheese, sour cream, or salsa
Instructions
Brown the Pork:
Heat a large skillet or Dutch oven over high heat. If the pork is lean, add a bit of oil or lard. Sear the pork cubes until deeply browned on all sides. Take your time—this adds flavor.
Add Chile and Onion:
Once the meat is browned, add the diced green chiles and onion. Stir and cook for a few minutes until fragrant.
Coat with Flour:
Sprinkle the flour over the meat mixture and stir to coat. Let it cook for 1–2 minutes to remove the raw flour taste, but don’t let it brown.
Simmer:
Pour in 3 to 4 cups of water, stirring well to create a gravy-like consistency. Add optional spices like garlic powder, cumin, and oregano if desired. Bring to a simmer and cook for at least 45 minutes to 1 hour, or until the pork is tender and the sauce is rich. Season with salt and pepper halfway through.
Assemble Burritos:
Warm tortillas and spread with beans. Spoon the hot chile verde over the top or tuck it inside the burrito. Add any optional toppings you like, or keep it simple—this dish shines on its own!
Recipe Notes
Sear the pork well: Browning the meat on high heat adds deep, savory flavor to the final dish—don’t skip or rush this step.
Green chile options: If you can’t find fresh roasted chiles, canned Hatch green chiles are a great substitute. Just drain before using.
Customize the spice level: Use mild, medium, or hot green chiles depending on your heat preference. You can also add jalapeños or hot sauce for more kick.
Thicken the sauce carefully: The flour helps give the sauce body, but if you prefer a gluten-free version, use a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) at the end instead.
Don’t overfill burritos: For easier rolling and less mess, keep the filling modest. You can always serve extra chile verde on the side or spooned over the top.
Make-ahead friendly: The chile verde can be made a day in advance—the flavors deepen beautifully overnight.
Use leftover chile verde in other dishes: It’s fantastic over rice, scrambled eggs, nachos, or in a breakfast burrito.
Nutrition Information
(Approx. per serving – 1 burrito with 1/2 cup chile verde, beans, and tortilla):
Calories: ~420 | Protein: ~26g | Fat: ~18g | Carbohydrates: ~34g | Fiber: ~6g | Sodium: ~580mg
Kitchen Equipment Needed
Large skillet or Dutch oven
Cutting board & sharp knife
Measuring spoons & cups
Tongs or spatula
Ladle (for serving)
Recipe Swaps and Variations
Meat substitute: Try boneless chicken thighs or beef chuck instead of pork.
Vegetarian option: Replace pork with roasted mushrooms or jackfruit and use vegetable broth.
Spicier version: Add jalapeños or hot Hatch chiles to the mix.
Tortilla swap: Use corn tortillas or turn it into a burrito bowl with rice.
How to Store Leftovers
Refrigerate: Store chile verde and beans separately in airtight containers for up to 4 days.
Freeze: Freeze chile verde for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Gently reheat in a saucepan or microwave. Add a splash of water if the sauce thickens too much.
Food and Drink Pairings
Sides: Spanish rice, elote (Mexican street corn), or a fresh green salad
Drinks: Agua fresca, Mexican lager, or a crisp margarita
Dessert: Churros, tres leches cake, or flan
Frequently Asked Questions:
What is pork cushion meat?
Pork cushion is a flavorful cut from the shoulder. It’s slightly leaner than pork butt but still tender when slow-cooked.
Can I use canned green chiles instead of fresh?
Yes! Roasted fresh chiles give a richer flavor, but canned diced green chiles are a convenient and tasty alternative.
Is this dish spicy?
It depends on the chiles used. Mild green chiles keep it family-friendly, while hot Hatch chiles bring more heat.
Can I make this ahead of time?
Definitely. The flavors improve after resting, making this perfect for meal prep or next-day leftovers.
Can I make this without flour?
Yes! Skip the flour and use cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) added at the end to thicken.
Why is it important to brown the pork first?
Browning develops deep flavor and creates a base for the chile verde sauce. It’s worth the extra step!
What’s the best way to roast green chiles at home?
Roast whole chiles under a broiler or over an open flame until charred, then place in a covered bowl to steam and peel the skins.
Can I use a slow cooker or Instant Pot?
Yes. Brown the pork first, then cook on low in the slow cooker for 6–8 hours or in the Instant Pot on high for 30 minutes (natural release).
How can I thicken the sauce if it’s too runny?
Let it simmer uncovered for the last 10–15 minutes, or add a cornstarch slurry to adjust the consistency.
Can I assemble burritos and freeze them?
Absolutely. Wrap them tightly in foil or plastic, freeze, and reheat in the oven or microwave for a quick meal later.