1. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat and add the olive oil. Pat the pork cubes dry, season with salt and pepper, and brown them in batches until deeply golden on all sides. Transfer browned pork to a plate and set aside.

2. Reduce the heat to medium. In the same pot, add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds, just until fragrant.

3. Stir in the chopped Hatch green chiles and the minced jalapeño, if using. Sprinkle in the ground cumin, dried oregano, and ground coriander. Cook for 1–2 minutes, stirring, so the spices lightly toast and become fragrant.

4. Pour in the chicken broth and salsa verde, scraping up any browned bits from the bottom of the pot. Return the browned pork and any accumulated juices to the pot and stir to combine.

5. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 60–75 minutes, or until the pork is very tender and can be pulled apart with a fork. Stir occasionally and add a splash more broth if needed.

6. Once the pork is tender, stir in the lime juice and chopped cilantro. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. The sauce should be bright, savory, and tangy.

7. While the chili verde finishes, warm the flour tortillas so they’re soft and pliable—either in a low oven wrapped in foil or briefly in a dry skillet. Prepare the rice, beans, shredded cheese, sour cream, avocado slices, and extra salsa verde for quick assembly.

8. Lay a warm tortilla on a flat surface. Add a strip of rice down the center, followed by some beans, a generous scoop of chili verde pork (leaving excess liquid in the pot), a handful of shredded cheese, and a small spoonful of sour cream. Add a few slices of avocado.

9. Fold the sides of the tortilla over the filling, then roll the burrito from the bottom up into a tight cylinder, tucking in the filling as you go. Repeat with the remaining tortillas and fillings.

10. For a golden, restaurant-style finish, heat a thin layer of oil in a skillet over medium heat. Place the burritos seam-side down and cook until the bottoms are crisp and lightly browned, then flip and crisp the other side. Serve hot with extra salsa verde, lime wedges, and sour cream.