Broil the 6 Hatch or Anaheim green chiles, roasted and peeled (or two 4oz cans) and 6 tomatillos, husked and halved on a foil-lined baking sheet for 5–7 minutes, turning once, until charred and blistered. If using fresh chiles, place in a covered bowl for 10 minutes to steam, then peel and seed. If using canned chiles, skip to the next step.

Blend the roasted 6 Hatch or Anaheim green chiles, roasted and peeled (or two 4oz cans), 6 tomatillos, husked and halved, 1 jalapeño, seeded for mild or kept for heat, half of the 1 white onion, diced (half for filling, half for topping), 4 garlic cloves, minced (2 cloves), and 1 ½ cup chicken broth until smooth. Season with 1 tsp oregano (Mexican preferred), 1 ½ tsp cumin (1 tsp), and 1 tsp salt (½ tsp). Taste and adjust heat — this is the heart of the dish, so make it bold.

Heat 2 tbsp oil (1 tbsp) in a saucepan over medium heat. Pour in the blended chile verde sauce and simmer uncovered, stirring occasionally, until it thickens slightly and the color deepens.

Season 1 ½ lb boneless pork shoulder or chicken thighs, cut into chunks with remaining 1 ½ tsp cumin (½ tsp), ½ tsp black pepper, and 1 tsp salt (½ tsp). Heat remaining 2 tbsp oil in a skillet over medium-high heat. Sear meat until cooked through, then shred or chop. Add half the diced 1 white onion, diced (half for filling, half for topping) to the skillet and cook until softened. Stir in ½ cup of the chile verde sauce and let it cook down for a few minutes.

Warm each of the 4 large flour tortillas (10-12 inch) in a dry skillet or microwave. Spread a thin layer of 1 cup refried beans down the center, then add a generous portion of the meat filling. Roll tightly and place seam-side down in a greased baking dish.

Ladle chile verde sauce generously over each burrito — don't be shy, this is the whole point. Top with 2 cup shredded Monterey Jack or mild cheddar cheese and scatter the remaining raw diced 1 white onion, diced (half for filling, half for topping) over the top.

Broil on high for 3–5 minutes until the 2 cup shredded Monterey Jack or mild cheddar cheese is bubbly and golden in spots. Watch closely. Serve immediately with rice and beans on the side.