This Slow-Roasted Pork Shoulder with Green Chile Smothered Burrito is the ultimate comfort food — tender, juicy shredded pork wrapped in a warm flour tortilla, topped with a flavorful green chile sauce and melted cheese. Inspired by classic New Mexican and Mexican-American flavors, this burrito is hearty, cheesy, and packed with slow-cooked flavor.

Ingredients

For the Slow-Roasted Pork Shoulder

• 4–5 lbs (1.8–2.2 kg) pork shoulder (pork butt), bone-in or boneless
• 2 tbsp olive oil
• 5 cloves garlic, minced
• 2 tbsp fresh lime juice
• 2 tbsp orange juice
• 2 tbsp chopped fresh cilantro
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tsp chili powder
• 2 tsp dried Mexican oregano
• 1½ tbsp kosher salt
• 1 tsp black pepper
• 1 large onion, sliced
• 2 cups chicken broth

For the Green Chile Sauce

• 2 tbsp butter or oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 3 cups roasted green chiles (Hatch, Anaheim, or poblano), chopped
• 2 cups chicken broth
• 2 tbsp all-purpose flour
• 1 tsp ground cumin
• 1 tsp Mexican oregano
• Salt and black pepper, to taste
• ½ cup chopped fresh cilantro
• Juice of 1 lime

For the Burritos

• 8 large flour tortillas (burrito size)
• 3 cups shredded slow-roasted pork
• 2 cups cooked Mexican rice
• 2 cups pinto beans or refried beans
• 3 cups shredded Monterey Jack or Mexican cheese blend
• 1 cup shredded lettuce (optional)
• Sour cream (optional)
• Fresh cilantro for topping

Instructions

1. Slow Roast the Pork

1. Preheat oven to 300°F (150°C).
2. Pat the pork shoulder dry and rub it with olive oil.
3. Mix garlic, lime juice, orange juice, cilantro, cumin, smoked paprika, chili powder, oregano, salt, and pepper into a paste.
4. Rub the seasoning mixture all over the pork.
5. Place sliced onions in a roasting pan and set the pork on top.
6. Add chicken broth to the pan.
7. Cover tightly with foil or a lid.
8. Roast for 4–6 hours, until the pork is fork-tender and easily shredded.
9. Remove the pork, shred it with two forks, and mix with some of the cooking juices.

2. Make the Green Chile Sauce

1. Heat butter or oil in a saucepan over medium heat.
2. Add onions and cook for 4–5 minutes until softened.
3. Add garlic and cook for 30 seconds.
4. Sprinkle in flour and stir for 1 minute.
5. Slowly whisk in chicken broth until smooth.
6. Add roasted green chiles, cumin, oregano, salt, and pepper.
7. Simmer for 15–20 minutes until thickened.
8. Stir in cilantro and lime juice.

3. Assemble the Burritos

1. Warm tortillas slightly to make them easier to roll.
2. Add a layer of beans in the center.
3. Add Mexican rice, shredded pork, and cheese.
4. Fold the sides inward and roll tightly into burritos.
5. Place burritos seam-side down in a baking dish.

4. Smother the Burritos

1. Pour the green chile sauce generously over the burritos.
2. Sprinkle with extra shredded cheese.
3. Bake at 375°F (190°C) for 15–20 minutes until hot and bubbly.
4. Garnish with cilantro and serve.

Serving Suggestions

Serve with:

• Fresh guacamole
• Pico de gallo
• Sour cream
• Pickled jalapeños
• Mexican rice
• Refried beans
• Lime wedges
• Tortilla chips and salsa

Tips for the Best Green Chile Smothered Burrito

• Use Hatch green chiles for an authentic New Mexico flavor.
• Slow roasting the pork creates the most tender and flavorful filling.
• Make the pork a day ahead — the flavor gets even better overnight.
• Add a little extra cheese before baking for a restaurant-style finish.
• For extra heat, mix hot green chiles with mild roasted peppers.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze assembled burritos without sauce for up to 3 months.
• Reheat in the oven and add fresh green chile sauce before serving.

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Slow-Roasted Pork Shoulder Green Chile Smothered Burrito Recipe (Tender & Cheesy)

Sopita de Chile Verde con Queso is a comforting Mexican soup made with tender pasta, roasted green chiles, tomatoes, creamy cheese, and flavorful spices. It is warm, creamy, and perfect for a cozy family meal.

Ingredients

For the Soup

• 2 tbsp vegetable oil or olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups roasted green chiles, chopped (Anaheim, Hatch, or poblano peppers)
• 2 Roma tomatoes, diced
• 1 cup tomato sauce
• 6 cups chicken broth or vegetable broth
• 8 oz (225 g) small pasta (fideo, shells, or elbow macaroni)
• 1 tsp ground cumin
• 1 tsp Mexican oregano
• ½ tsp smoked paprika
• Salt and black pepper, to taste

For the Cheese & Creamy Finish

• 8 oz (225 g) cream cheese, softened
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded Cheddar cheese
• ½ cup Mexican crema or sour cream
• ¼ cup fresh cilantro, chopped

Optional Toppings

• Extra shredded cheese
• Sliced jalapeños
• Avocado slices
• Lime wedges
• Crispy tortilla strips
• Chopped cilantro

Instructions

1. Prepare the Base

1. Heat oil in a large soup pot over medium heat.
2. Add diced onion and cook for 3–4 minutes until softened.
3. Add garlic and cook for 30 seconds until fragrant.
4. Stir in the roasted green chiles and tomatoes.
5. Cook for 5 minutes to blend the flavors.

2. Cook the Soup

1. Add tomato sauce, chicken broth, cumin, oregano, smoked paprika, salt, and pepper.
2. Bring the soup to a gentle boil.
3. Add the pasta and cook according to package instructions until tender, usually 8–10 minutes.

3. Add the Cheese

1. Reduce heat to low.
2. Stir in cream cheese until completely melted and smooth.
3. Add Monterey Jack and Cheddar cheese, stirring until creamy.
4. Mix in Mexican crema or sour cream.
5. Simmer for another 3–5 minutes, but do not boil.

4. Finish and Serve

1. Stir in fresh cilantro.
2. Taste and adjust seasoning.
3. Serve hot with your favorite toppings.

Serving Suggestions

Enjoy your Sopita de Chile Verde con Queso with:

• Warm flour or corn tortillas
• Mexican bolillos (bread rolls)
• Quesadillas
• Fresh avocado
• Pico de gallo
• A squeeze of fresh lime juice

Tips for the Best Sopita de Chile Verde

• Roast the green chiles first for a deeper smoky flavor.
• Use freshly shredded cheese for the smoothest texture.
• For extra flavor, add shredded chicken or cooked ground beef.
• If the soup thickens too much, add a little extra broth before reheating.
• The flavors become even better the next day.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze without the cheese and cream for up to 2 months (add dairy when reheating for the best texture).

The Best Wet Burrito Recipe (Smothered Burrito with Red Sauce)

A Wet Burrito is a delicious Mexican-American classic made with a large flour tortilla stuffed with seasoned meat, beans, rice, and cheese, then covered in a rich red enchilada-style sauce and melted cheese. It’s hearty, comforting, and perfect for a satisfying dinner.

Ingredients

For the Burritos

• 4 large flour tortillas (burrito size)
• 2 lbs (900 g) ground beef or shredded beef
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz / 425 g) refried beans
• 2 cups cooked Mexican rice
• 2 cups shredded Mexican cheese blend or Monterey Jack cheese
• 1 cup shredded lettuce (optional)
• 1 large tomato, diced
• ¼ cup fresh cilantro, chopped
• Sour cream, for topping (optional)

For the Red Enchilada Sauce

• 2 tbsp vegetable oil
• 2 tbsp all-purpose flour
• 3 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• 2 cups tomato sauce
• 1½ cups beef broth
• Salt and black pepper, to taste

Instructions

1. Prepare the Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and cook for 3–4 minutes until softened.
3. Add garlic and cook for 30 seconds.
4. Add ground beef and cook until browned. Drain excess grease.
5. Season with cumin, chili powder, salt, and pepper.
6. Set aside.

2. Make the Red Sauce

1. Heat oil in a saucepan over medium heat.
2. Whisk in flour and cook for 1 minute.
3. Add chili powder, cumin, garlic powder, onion powder, and smoked paprika.
4. Slowly whisk in tomato sauce and beef broth.
5. Simmer for 10–15 minutes until thickened.
6. Season with salt and pepper.

3. Assemble the Burritos

1. Warm the flour tortillas slightly so they are easier to roll.
2. Spread a layer of refried beans in the center of each tortilla.
3. Add cooked rice, seasoned beef, cheese, lettuce, tomatoes, and cilantro.
4. Fold in the sides and roll tightly into a burrito.

4. Make It “Wet”

1. Place the burritos seam-side down in a baking dish.
2. Pour the red enchilada sauce generously over the top.
3. Sprinkle with remaining shredded cheese.
4. Bake at 375°F (190°C) for 15–20 minutes, until the cheese is melted and bubbly.

Serving Suggestions

Top with:

• Sour cream
• Guacamole
• Pico de gallo
• Fresh cilantro
• Sliced jalapeños
• Extra cheese
• Lime wedges

Serve with:

• Mexican rice
• Refried beans
• Tortilla chips and salsa

Tips for the Best Wet Burrito

• Use large burrito-size flour tortillas to prevent tearing.
• Don’t overfill the burritos — a tighter roll keeps everything together.
• Shredded beef (like chuck roast) makes an incredible restaurant-style wet burrito.
• Make the sauce ahead of time for even deeper flavor.
• Add a little hot sauce or chipotle peppers for a smoky kick.

Storage

• Refrigerator: Store covered for up to 3 days.
• Freezer: Freeze assembled burritos without sauce for up to 3 months.
• Reheat in the oven and add fresh sauce before serving.

The Best Carne Guisada Recipe (Tender Mexican Beef Stew)

Carne Guisada is a classic Mexican and Tex-Mex comfort dish made with tender chunks of beef slowly simmered in a rich, flavorful gravy with tomatoes, peppers, onions, and warm spices. It is perfect served with warm tortillas, rice, or beans.

Ingredients

• 2 lbs (900 g) beef chuck roast, cut into 1½-inch cubes
• 2 tbsp vegetable oil or olive oil
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2–3 jalapeños, finely chopped (optional)
• 5 cloves garlic, minced
• 2 Roma tomatoes, diced
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 cup water (as needed)
• 2 tbsp all-purpose flour
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp Mexican oregano
• ½ tsp ground coriander
• 1 bay leaf
• Salt and black pepper, to taste
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime

Instructions

1. Season and Brown the Beef

1. Pat the beef cubes dry with paper towels.
2. Season generously with salt and black pepper.
3. Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
4. Brown the beef in batches until nicely seared on all sides. Remove and set aside.

2. Build the Flavor

1. In the same pot, add the onions and bell pepper.
2. Cook for 5–6 minutes until softened.
3. Add the jalapeños and garlic and cook for another minute.
4. Stir in the tomato paste, cumin, chili powder, smoked paprika, coriander, and oregano.
5. Cook for 1–2 minutes to release the flavors.

3. Simmer the Carne Guisada

1. Return the browned beef to the pot.
2. Sprinkle the flour over the meat and stir well to coat.
3. Add the tomatoes, beef broth, bay leaf, and enough water to mostly cover the meat.
4. Bring to a gentle boil, then reduce heat to low.
5. Cover and simmer for 2–3 hours, stirring occasionally, until the beef is tender and the gravy is rich and thick.

4. Finish the Dish

1. Remove the bay leaf.
2. Taste and adjust seasoning with salt and pepper.
3. Stir in fresh cilantro and lime juice before serving.

Serving Suggestions

Serve Carne Guisada with:

• Warm flour or corn tortillas
• Mexican rice
• Refried beans
• Fresh avocado
• Pico de gallo
• Sour cream
• Pickled jalapeños
• Fresh cilantro and lime wedges

Tips for the Best Carne Guisada

• Use chuck roast for the most tender and flavorful results.
• Browning the beef first creates a deeper, richer flavor.
• Low and slow cooking is the secret to melt-in-your-mouth meat.
• The gravy becomes even better the next day after the flavors have time to develop.
• For a thicker gravy, mash a few pieces of the cooked vegetables and stir them back into the sauce.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months.
• Reheat gently on the stove with a splash of beef broth if needed.

This recipe is broken down into two main parts: the classic savory red rice and the crispy, pan-fried beef tacos (often called Tacos Dorados).

Ingredients:
For the Authentic Mexican Rice (Arroz Rojo):

1 cup long-grain white rice

2 tbsp vegetable oil

1/4 cup white onion, finely chopped

1 clove garlic, minced

1/4 cup tomato sauce (or blend 1 fresh Roma tomato)

2 cups chicken broth (or water + 1 tsp chicken bouillon)

1/2 tsp salt (adjust to taste)

For the Crispy Tacos:

1 lb (450g) ground beef

1 packet taco seasoning (or your own blend of chili powder, cumin, garlic powder, and oregano)

1/2 cup water or beef broth

10-12 corn tortillas

1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

1/2 cup vegetable oil (for pan-frying)

Optional: Mild red taco sauce or salsa (to drizzle inside the tacos, as seen in the photo)

For the Sides & Garnishes (The Plate Setup):

1 whole jalapeño (to blister)

Shredded iceberg lettuce

Diced fresh tomatoes

Sour cream

Lime wedges

Instructions:

Part 1: Make the Mexican Rice

Toast the Rice: In a medium skillet or pot, heat 2 tablespoons of oil over medium heat. Add the dry, uncooked rice and stir constantly. Cook until the rice becomes a light golden brown and smells slightly nutty (about 5-7 minutes).

Add Aromatics: Stir in the chopped onion and cook for 1 minute, then add the minced garlic and cook for another 30 seconds until fragrant.

Simmer: Pour in the chicken broth and tomato sauce. Stir well and bring the mixture to a boil.

Cover and Cook: Once boiling, immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid and simmer for 20 minutes. Do not lift the lid! 5. Fluff: After 20 minutes, turn off the heat and let it sit covered for another 5 minutes. Remove the lid and fluff the rice gently with a fork.

Part 2: Prepare the Meat & Blister the Jalapeño 6. Cook the Meat: In a skillet over medium-high heat, brown the ground  beef, breaking it into small crumbles as it cooks. Drain any excess fat. 7. Season: Add the taco seasoning and 1/2 cup of water (or broth). Let it simmer for 3-5 minutes until the liquid reduces and the meat is saucy and flavorful. Set aside. 8. Blister the Jalapeño (Chile Toreado): In a separate large, heavy-bottomed skillet, heat the 1/2 cup of vegetable oil over medium-high heat. Carefully drop the whole jalapeño into the oil and turn it occasionally until the skin is blistered and charred all over. Remove and set aside.

Part 3: Fry the Tacos 9. Warm the Tortillas: Wrap your corn tortillas in a damp paper towel and microwave for 30 seconds. This makes them pliable so they don’t crack when folded. 10. Assemble: Place a spoonful of the seasoned ground beef on one half of a warm tortilla. Top with a generous pinch of shredded cheese and a drizzle of red taco sauce if desired. Fold the tortilla over to close it like a half-moon. 11. Fry to Perfection: Working in batches, place the folded tacos into the hot oil in your skillet. Fry for about 2-3 minutes per side, pressing down lightly with a spatula, until the shell is golden brown and crispy, and the cheese inside is melted. 12. Drain: Transfer the fried tacos to a plate lined with paper towels to drain excess oil.

Part 4: Plating Serve your crispy tacos alongside a generous scoop of the authentic red rice. Add your blistered jalapeño to the side. Finish the plate with a fresh bed of shredded lettuce, diced tomatoes, a hearty dollop of sour cream, and a wedge of lime to squeeze over the top. Enjoy!