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Smothered green chili burritos topped with cheese and flash-seared chiles for a smoky flavor profile.

Authentic Green Chili Burritos

Rebecca Blumer
Experience pure Southwestern comfort with these smothered green chili burritos, featuring slow-cooked pork tenderloin and a smoky, flash-seared salsa verde sauce that eliminates canned flavors.
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Prep Time 15 minutes
Cook Time 5 hours 45 minutes
Resting Time 10 minutes
Total Time 6 hours 10 minutes
Course Main Course
Cuisine Mexican, Southwestern
Servings 10 burritos
Calories 450 kcal

Equipment

  • Slow cooker
  • Cast Iron Skillet
  • Large Stockpot (8 qt)

Ingredients
 

Slow Cooker Step

  • 2 whole Pork Tenderloin (approx 1 lb each)
  • 3 Tbsp Cumin, Ground
  • 2 tsp Real Salt
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 2 tsp Oregano, Dried
  • 2 cups Salsa Verde
  • 4 cups Chicken Broth, unsalted

Post Slow Cooker Step

  • 4 cups Chicken Broth, unsalted
  • 1 - 2 cups Salsa Verde
  • 1 - 2 tsp Real Salt
  • 4 - 5 whole Lime Juice (about 1/2 cup)

Additional Spices

  • 0.25 - 0.5 tsp Chipotle Powder
  • 0.5 - 1 tsp Cumin, Ground
  • 0.5 - 1 tsp Garlic Powder
  • 0.5 - 1 tsp Onion Powder
  • 0.5 - 1 tsp Oregano, Dried
  • 0.5 - 1 tsp Black Pepper

Final Additions Step

  • 14 - 16 oz Green Chiles, Fire Roasted (canned variety)
  • 0.5 - 0.75 cup Milk of choice
  • 0.5 - 0.75 cup Cornstarch
  • 0.5 - 0.75 cup Cilantro, roughly chopped

To Serve

  • 8 - 10 whole Sourdough Flour Tortillas (or large tortillas of choice)
  • 16 oz Vegan Refried Pinto Beans
  • 16 oz Vegan Charro Beans
  • 1 - 2 cups White Cheddar Cheese, shredded
  • 0.5 cup Cilantro, roughly chopped
  • 2 - 4 Tbsp Traditional Botana Sauce
  • 1 - 2 tsp Red Pepper Flakes
  • 1 - 2 whole Maiz Blue Corn Tortillas
  • 1 - 2 whole Lime, cut into wedges

Instructions
 

Preparing the pork base (slow cooker)

  • Place the Pork Tenderloin in the slow cooker and coat evenly with Real Salt, Cumin, Garlic Powder, Onion Powder, and Oregano. Pour in the Salsa Verde and Chicken Broth, stirring the liquid gently to distribute the seasonings.
  • Cover and cook on high for 5 to 6 hours until the pork is fork-tender. Remove the meat to a cutting board and let it rest for 10 minutes to lock in juices while you prepare the sauce.

The flash-seared chili secret

  • Heat a cast-iron skillet over high heat with a teaspoon of oil. Quickly sear the canned fire-roasted green chiles for about 60 seconds until they blister, which removes any metallic canned taste and adds roasty depth.

Crafting the green chili sauce

  • Transfer the liquid from the slow cooker into a large stockpot over medium heat. Add the remaining Salsa Verde, Chicken Broth, salt, and Lime Juice, stirring to combine.
  • Taste the sauce and incorporate the additional spices (Chipotle Powder, Cumin, Garlic, Onion, Oregano, and Black Pepper) to your preference. Stir in the flash-seared green chiles.
  • Whisk the milk and cornstarch in a separate bowl until smooth. Bring the stockpot to a gentle boil and slowly stream in the slurry while stirring constantly until the sauce becomes thick and glossy.
  • Reduce the heat to a low simmer. Shred or chop the rested pork and fold it into the sauce. Finish by stirring in the fresh cilantro.

Final assembly and smothering

  • Warm the refried and charro beans in a pan. Briefly heat the tortillas on a dry griddle until pliable.
  • Spread beans on each tortilla, add a generous scoop of the pork and green chili mixture, and sprinkle with white cheddar. Fold the sides in and roll tightly.
  • Place the burritos seam-side down on plates. Generously smother with extra hot green chili sauce and garnish with cheese, cilantro, red pepper flakes, Botana sauce, blue corn tortilla strips, and lime wedges.

Notes

Safety Tip: Do not boil the sauce aggressively after adding the milk, as high heat can cause the dairy to curdle and ruin the silky texture.
Storage Tip: For meal prep, store the rolled burritos and the green chili sauce in separate containers. Only smother the burritos after reheating to keep the tortillas from becoming soggy.
Pro Variation: For a Colorado-style twist, tuck crispy tater tots or fried potato cubes inside the burrito before rolling for added texture and heartiness.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 7gCholesterol: 65mgSodium: 1250mgPotassium: 520mgFiber: 8gSugar: 4gVitamin A: 15IUVitamin C: 22mgCalcium: 20mgIron: 15mg
Keyword green chili burritos, slow cooker pork, smothered burritos
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