Green Chile Pork Burrito
This Green Chile Pork Burrito is a bold and comforting dish that captures the heart of Southwestern cooking, combining tender chunks of pork simmered in a rich, spicy green chile sauce with creamy beans and melted cheese.
It’s not just a meal, but a layered experience—each bite blends smoky heat from the chiles, earthy spices like cumin and oregano, and the irresistible creaminess of melted cheese wrapped in a warm tortilla.
This recipe celebrates balance and depth—the slow-simmered sauce enhances the natural sweetness of pork, while toppings like honey, onions, or guacamole add contrast and complexity.
Whether enjoyed fresh out of the pan or reheated the next day, this burrito is hearty, customizable, and unforgettable, making it a true comfort food classic with a kick.
Why People Will Love This Green Chile Pork Burrito:
Bold Southwestern Flavors – The combination of smoky cumin, earthy oregano, and fiery green chile creates a flavor profile that feels both rustic and vibrant, appealing to anyone who craves authentic comfort food with a kick.
Tender, Juicy Pork – Slow-simmered pork tenderloin absorbs the rich chile sauce, resulting in meat that is flavorful, succulent, and satisfying with every bite.
Customizable Heat Level – Whether you prefer a mild warmth or a fiery spice, this recipe lets you adjust the intensity of the green chile sauce to perfectly match your palate.
Restaurant-Quality at Home – With the smothered burrito presentation, melted cheese, and rich sauce, this dish rivals the burritos served in your favorite Mexican restaurant, but with the freshness and care of homemade cooking.
Complete Comfort in a Wrap – Soft tortillas, creamy beans, melted cheese, and savory pork wrapped together create the ultimate comfort food—hearty enough to satisfy hunger yet layered with textures and flavors that keep every bite exciting.
Key Ingredients:
Pork Tenderloin – Naturally lean yet tender, this cut provides a delicate texture that absorbs the bold flavors of the green chile sauce while staying juicy and satisfying.
Green Chile – The heart of the recipe, bringing smoky heat and earthy brightness that defines the entire dish. It’s what transforms a simple burrito into a bold Southwestern classic.
Cumin & Oregano – These spices add layers of depth, grounding the sauce with warmth, smokiness, and a subtle herbal finish that balances the chile’s intensity.
Cornstarch Slurry – More than just a thickener, this ensures the sauce clings beautifully to the pork and tortilla, giving each bite a silky, comforting richness.
Refried Beans & Cheese – Creamy beans and melted cheese act as the burrito’s foundation, creating a comforting base that enhances both texture and flavor.
Soft Tortilla – The final vessel, warm and pliable, wrapping everything together into a handheld package of comfort and flavor.
Expert Tips:
Sear for Flavor, Not Just Color – When browning the pork cubes, allow them to sit undisturbed for a few moments before stirring. This creates a rich caramelization on the surface that deepens the flavor of the entire dish.
Balance Heat and Depth – Green chile can vary in spiciness depending on the batch. Always taste as you go and adjust with mild or roasted peppers if the sauce becomes too sharp. A squeeze of lime at the end can also brighten and balance the flavors.
Control the Sauce Texture – Stir continuously when adding the cornstarch slurry to avoid clumping and to achieve a glossy, velvety sauce. If it becomes too thick after cooling, a splash of broth or water can bring it back to the perfect consistency.
Toast the Spices – Before adding them to the pot, lightly toast the cumin and oregano in a dry skillet for 30–60 seconds. This unlocks their essential oils and gives the sauce a deeper, smokier character.
Warm the Tortillas Properly – Don’t skip this step. A warm tortilla is more pliable, less likely to tear, and creates a better mouthfeel. Heating over an open flame for a few seconds gives a subtle char that enhances authenticity.
Layer Thoughtfully – When assembling, spread the beans first as a barrier, then add the saucy pork, then cheese. This keeps the tortilla from getting soggy and ensures each bite has balanced layers of texture.
Rest Before Serving – Allow the burrito to sit for 2–3 minutes after assembling and smothering with sauce. This helps the flavors meld and keeps the cheese melted evenly without leaking out too quickly.
Green Chile Pork Burrito
Ingredients
For the Meat
4 lbs Pork Tenderloin (cut into bite-sized cubes)
1 TBSP Oil (I use canola or olive)
1 tsp Ground Black Pepper
2 tsp Onion Powder
1/2 tsp Ground Oregano
2 tsp Ground Cumin
1 TBSP Garlic Salt
For the Sauce
16oz of HOT Green chili ( frozen or fresh)
3 C Water
2 tsp Onion Powder
1 TBSP Garlic Powder
1 TBSP Garlic Salt
1 tsp salt (this is optional, to taste, I would add at the end)
1/2 tsp Ground Oregano
1 TBSP Ground Cumin
1 1/2 tsp Gernhert brand Chili Powder To Thicken
1/2 C Cornstarch
2/3 C Water
For Actual Burrito
Shredded Mexican Blend Cheese
Re-fried Beans
Chopped onion (optional)
Honey (optional)
Instructions
Cut the pork tenderloin into ½” cubes. Add oil to the pot and turn on stove top to medium-high heat.
Add the meat and seasoning to pot and brown it. (Pro Tip: Meat does not need to be cooked through, just browned)
Add the green chili and water to the pot.
Add all remaining seasoning to the mixture. (PRO TIP: while adding seasoning, stir constantly to avoid clumping)
In a small bowl, mix the cornstarch and water together with a spoon until smooth. Then add to chili mixture, constantly stirring while adding. (Pro Tip: Important to stir while pouring the cornstarch mixture into the pot and continue to stir for a full 60 seconds. It will prevent the mixture from settling to the bottom and sticking.)
Let simmer for about 30 mins, stirring occasionally. (Pro Tip: This is the most important thing…The TASTE Test! Make sure that the flavor is right, you may need to add additional salt or other seasoning.)
Prepare the Burrito:
Heat the tortilla over flame or in microwave for 30 seconds.
Scoop 2 TBSP re-fried beans and spread int he middle of the tortilla.
Adda scoop of the green chili mixture over the beans.
Sprinkle shredded cheese.
Fold the burrito with “ends” in.
Smother burrito with extra sauce and more cheese.
Heat in microwave until cheese is melted.
Top with optional honey or chopped onions and ENJOY!
Important Notes When Making Green Chile Pork Burrito:
Choose the Right Cut of Pork – Pork tenderloin is lean and cooks quickly, but if you prefer a richer, more succulent flavor, pork shoulder can be used instead. Just remember it requires a longer simmer to achieve tenderness.
Mind the Salt Content – Since both taco seasoning–style blends and garlic salt already contain sodium, hold back on additional salt until the very end. Always taste the sauce before adjusting.
Green Chile Quality Matters – The heart of this recipe is the green chile sauce. Fresh-roasted or high-quality frozen chilies provide the most authentic flavor. Jarred or canned versions can work, but may need extra seasoning to achieve depth.
Consistency of the Sauce – Cornstarch thickens as it cools. If the sauce seems overly thick after resting, whisk in a splash of water or broth to loosen it before serving. Conversely, if it’s too thin, simmer uncovered a few extra minutes.
Assembling with Care – Don’t overload the tortillas. Overfilling makes them hard to fold and can cause tearing. Instead, build moderate portions and rely on the smothered sauce for richness.
Serving Temperature – This dish is at its best when served hot. Cold tortillas or lukewarm sauce can make the burrito less appealing. Keep each component warm until the moment of assembly.
Storage and Reheating – Leftover sauce and pork keep well in the fridge for 3–4 days or can be frozen for up to 2 months. For reheating, gently warm the sauce on the stove with a splash of broth, and reheat tortillas separately to preserve texture.
How to Enjoy This Green Chile Pork Burrito Recipe After Cooking
Serve Immediately for the Best Flavor
The burritos are most satisfying when eaten hot, as the tortillas remain soft and pliable, the cheese is fully melted, and the sauce is rich and steaming. Try to assemble and serve right away for peak enjoyment.
Pair with Complementary Sides
A simple side of Mexican rice, black beans, or even a fresh green salad with lime vinaigrette balances the richness of the burrito. Crunchy tortilla chips with salsa or guacamole also make a delightful pairing.
Smother for Comfort, Keep Simple for Portability
At home, pour extra green chile sauce over the burrito and top with melted cheese for a restaurant-style “smothered burrito.” If you’re packing it for lunch, keep the sauce on the side and add it only when ready to eat.
Enhance with Fresh Toppings
Add brightness with fresh garnishes: chopped cilantro, diced onions, shredded lettuce, or avocado slices. A squeeze of lime over the burrito cuts through the richness and elevates the flavors.
Balance with Beverages
Pair with a cold Mexican lager, a sparkling lime soda, or horchata for a refreshing contrast. For a cozy evening, enjoy it with a warm mug of Mexican hot chocolate.
Perfect for Sharing
This recipe yields multiple burritos—slice one in half and serve with small bowls of toppings for a family-style meal. It’s hearty, filling, and ideal for gatherings where everyone can customize their own.
Savor Slowly
Each bite offers layers of flavor: the tender pork, creamy beans, smoky-spicy sauce, and melted cheese. Take your time to enjoy the balance of textures and the way the spices linger on the palate.
Nutrition Information:
For the Green Chile Pork Burrito, (per 1 serving, based on a 15-serving yield):
Calories: 254 kcal | Total Fat: 7 g | Saturated Fat: 2 g | Monounsaturated Fat: 2.5 g | Polyunsaturated Fat: 0.5 g | Cholesterol: 90 mg | Sodium: 937 mg | Total Carbohydrates: 14 g | Dietary Fiber: 2 g | Sugars: 4 g | Protein: 34 g
Frequently Asked Questions:
Can I make this recipe ahead of time for meal prep?
Yes, this recipe is meal-prep friendly. You can cook the pork and green chile sauce in advance and store them in airtight containers in the refrigerator for up to 4 days. When ready to eat, simply reheat the filling and assemble fresh burritos. For longer storage, freeze the cooked meat and sauce (without the tortillas) for up to 2 months.
How can I make this burrito healthier without losing flavor?
Use lean pork or substitute with chicken breast to cut down on fat. Choose low-sodium taco seasoning and cheese, and swap flour tortillas for whole-wheat or low-carb versions. Adding fresh vegetables like sautéed bell peppers, spinach, or shredded lettuce boosts fiber and nutrients without sacrificing taste.
What’s the best way to reheat leftovers without making the burrito soggy?
To keep the tortilla from becoming soggy, it’s best to reheat the meat, beans, and sauce separately, then assemble the burrito just before eating. If you already have pre-rolled burritos, wrap them in foil and warm them in the oven at 350°F (175°C) for 15–20 minutes instead of microwaving.
Can I adjust the spiciness for different taste preferences?
Absolutely. For a milder version, use mild green chilies and reduce chili powder. For more heat, add roasted jalapeños, serrano peppers, or a dash of hot sauce to the filling. Keeping spice levels flexible makes this recipe family-friendly, especially for kids or guests with varying spice tolerance.
What side dishes pair best with this burrito?
This burrito is hearty, so lighter sides work well. Try a crisp Mexican slaw, fresh pico de gallo, or a citrusy avocado salad to balance richness. For a full Tex-Mex spread, serve with Spanish rice, Mexican street corn (elote), or a simple black bean salad.
Do I need to fully cook the pork before simmering in the sauce?
No. You only need to brown the pork cubes first to lock in flavor. They will finish cooking and tenderize during the simmering stage with the green chile sauce. Overcooking early may cause the meat to dry out.
How can I prevent the cornstarch from clumping when thickening the sauce?
Always dissolve cornstarch fully in cold water before adding it to the hot mixture. Pour it in slowly while stirring constantly for at least 60 seconds. This prevents clumps and ensures a smooth, velvety sauce.
Can I substitute fresh green chilies with canned or frozen ones?
Yes, all three options work. Fresh chilies give the brightest flavor, frozen are very convenient, and canned offer consistency year-round. Just note that canned chilies may have added salt, so adjust seasoning accordingly.
Why is constant stirring emphasized during seasoning and thickening?
Stirring evenly distributes the spices and prevents them from clumping or settling at the bottom. It also keeps the sauce from burning while it thickens, resulting in a smooth, balanced flavor throughout the dish.
What’s the best way to fold the burrito so it doesn’t fall apart?
Warm the tortilla first to make it pliable, then place filling slightly off-center. Fold in the two shorter sides (the “ends”), then roll tightly from the bottom up. If smothering with sauce, place seam-side down in the dish so it stays intact.