Entree: United States – Southwest – Smothered Burritos (Flour tortillas filled with seasoned shredded pork and beans, covered in chile sauce and melted cheese)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 15 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) boneless pork shoulder, trimmed and cut into large chunks
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced
- 1 tbsp (8 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 bay leaf
- 2 cups (480 ml) low-sodium beef or chicken stock
- 1 (15 oz) can pinto beans, drained and rinsed (425 g)
- 2 cups (480 ml) roasted green chiles, chopped (about 12 oz / 340 g) OR 2 cups (480 ml) red chile sauce if preferred
- 6 large flour tortillas, 10-inch (approx. 6 oz / 170 g each)
- 2 cups (8 oz / 225 g) shredded Monterey Jack or cheddar cheese
- 3 tbsp (24 g) all-purpose flour
- 2 tbsp (30 ml) butter
- 1 tsp (5 ml) apple cider vinegar or lime juice
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- Fresh cilantro, chopped, for garnish
- Sour cream and sliced green onions, for serving

Instructions

1. Preheat oven to 375°F (190°C). Pat pork pieces dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper.
2. In a heavy Dutch oven or large pot over medium-high heat, warm 2 tbsp (30 ml) vegetable oil. Brown pork pieces on all sides, working in batches so they sear, about 6–8 minutes per batch. Remove pork and set aside.
3. Add the chopped onion to the pot and cook until softened and beginning to brown, about 6 minutes. Add the garlic, cumin, and oregano and cook until fragrant, about 1 minute.
4. Return pork to the pot, add bay leaf and 2 cups (480 ml) stock, bring to a simmer, cover, and reduce heat to low. Braise gently until pork is very tender and shreds easily, about 1.5–2 hours.
5. While pork cooks, make the chile gravy: melt 2 tbsp (30 ml) butter in a small saucepan over medium heat. Whisk in 3 tbsp (24 g) flour and cook 1–2 minutes to form a roux. Gradually whisk in 1 cup (240 ml) reserved pork braising liquid (or stock) until smooth, then stir in 1 cup (240 ml) chopped roasted green chiles or red chile sauce. Simmer 5–8 minutes, season with 1 tsp (5 ml) vinegar, 1/2 tsp salt and more pepper to taste; keep warm.
6. When pork is done, remove and shred with two forks; discard bay leaf. Stir shredded pork together with drained pinto beans and 1 cup (240 ml) chopped roasted green chiles, adjusting salt and pepper to taste.
7. Warm tortillas briefly in a skillet or microwave to make them pliable. Divide pork-and-bean filling among 6 tortillas, placing filling down the center of each, then fold sides and roll into burritos.
8. Arrange burritos seam-side down in a baking dish. Pour chile gravy over burritos to fully coat (reserve a little gravy for serving if desired). Sprinkle 2 cups (8 oz / 225 g) shredded cheese evenly over the top.
9. Bake uncovered in preheated oven until sauce is bubbling and cheese is melted and lightly browned, about 12–15 minutes.
10. Remove from oven and let rest 5 minutes. Garnish with chopped cilantro, sliced green onions, and serve with sour cream and extra chile gravy on the side.