Directions:
For wet burrito :
Preheat the oven to 375 degrees F (190 degrees C).
Warm the flour tortillas to make them pliable. Mix the rice and beans together and spread equally onto the center of each tortilla. Divide the meat equally on top of the bean mixture. Top with half the cheese.
Fold in the sides of the burrito and roll it tightly.
Pour half the enchilada sauce into an 8×8″ baking dish. Place the rolled burritos seam-side down in the baking dish. Pour the remaining sauce over the top. Bake for 10 minutes. Remove from oven and sprinkle on the remaining cheese. Continue cooking for 3-5 minutes, until the cheese is melted.
For Chile Verde Pork :
Season pork pieces on all sides with salt and pepper.
Heat a large stockpot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
Remove the pork from the pot. Add a little additional oil to the pan, if needed.
Add onion and saute until tender. Add garlic and cook for 30 seconds.
Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
Reduce heat to medium-low, cover, and simmer for 2-4 hours.
Meanwhile, make the sauce.
Enjoy !!