ADD pork to a Dutch oven over medium heat; COOK, STIRRING, until pork browns on all sides.
ADD onion and garlic; continue to COOK and STIR for five more minutes; DRAIN off grease.
In a bowl, COMBINE chili powder, salt, pepper, tomatoes and chiles.
ADD to Dutch oven; bring to BOIL; REDUCE heat.
COVER tightly; SIMMER for three hours.
SPREAD each tortilla with an equal amount of refried beans; ROLL up, jelly-roll style.
In a greased rectangular baking dish, PLACE tortillas, seam side down, in single layer.
POUR green chili over top and around sides.
SPRINKLE with onions, tomatoes, lettuce and cheese.
BAKE, uncovered, in a preheated 350 F oven until burritos are thoroughly heated, about 20 minutes.
Serve burritos with extra green chili on the side.
1. Recipe makes enough green chili for two quarts (8 cups); freeze extra for later use. 2. May use mild to hot canned chiles, depending on individual taste.
Per Serving (excluding unknown items): 1591 Calories; 22g Fat (12.2% calories from fat); 98g Protein; 254g Carbohydrate; 66g Dietary Fiber; 47mg Cholesterol; 5460mg Sodium. Exchanges: 16 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 Fat.