Green Chile “Smothered” Burritos

Burrito Lovers Special

smothered burritos

This is a meal that has always been a tradition in our house when I was growing up.  Here in Colorado we eat a kind of green chile that you don’t find in many other parts of the country.  It is a pork green chile and it comes from “New Mexican” food.  My Mothers family is from Southern Colorado and before that from Northern New Mexico and Spain prior to that.  This type of cuisine is a hybrid of deliciousness.  The base for most of the foods are green chiles, like Hatch, Anaheim and Pueblos.  I prefer Pueblos, then Hatch, then Anaheim.  In Colorado you will find Chile Roasters on almost every street corner from late August to mid-October.  Read here for our tradition of picking up bushels for the year!!

The list of delicious food you can make is endless.  I will start sharing more recipes as I continue to go through our family cookbook.  This time I made classic Smothered Burritos.  We call them smothered because they are covered in Pork Green Chile, yum.

This is the recipe we use in my family, however, in this particular recipe I have modified and updated it.

ingredients for green chileIngredients

chile base mixChile Base

Browning flourBrowning the flour, most important step!  See the brown, carmely color starting to develop?  That is perfect!

Adding PorkAdd diced pork, brown

browning porkBrown the pork

chilebaseBlend Chile base, add to pan with browned pork

burritosInside:  homemade refried beans, sour cream, cheese

Pork Green_chile

This is the Green Chile looks like when done

Smothered Burritos



Lobato Family Green Chile, modified by Mrs. O

1.5 lbs Pork Tenderloin, diced

4 cups Chicken Broth

2 cans Rotel (medium)

1 large can of Green Chiles

1/2 small can of Jalepenos

2 tbsp Vegetable Oil

3 tbsp Flour

1 tsp Garlic Salt

1 tsp Onion Salt

1 tsp Salt

Dice pork, heat oil in pan, add flour, stir until brown.  Add diced pork, cook until brown.  In blender mix: 1 can chicken broth, Rotel, Jalepenos, Green Chiles, Salt, Garlic Salt, Onion, BLEND.

When pork and flour have browned add the blended ingredients, last can of broth and the water.  Bring to a boil, then let simmer for at least 1 hour.  I let mine cook for around 2 hours.  It is even better the next day!

For burritos, construct burritos with refried beans, sour cream and cheese. When chile is done, pour over burritos add cheese, cover and bake for 2o minutes at 350.  After 20 minutes, remove cover and bake for an additional 5 minutes or until cheese bubbles.


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Mrs. O says:

I love Chicken Enchiladas, think I will put that on the menu! Thanks for stopping by!

These look so YUMMY! I just made chicken enchiladas the other night but have been craving some burritos. Thanks for the inspiration 🙂 Visiting from the HHH 🙂


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