First let me say I was in Phoenix two years ago and did manage to get to the Mexican Restaurant that I've always liked
and had a Green Chili Burro. The taste has not changed from what it was when I lived there, so I do not believe that the
method of making them has changed to any great degree.
I will try the recipe that you linked to and see if it would be what I am looking for after adding pork to it.
I do have several recipes for green chili stew which I got from a couple of Mexican restaurants in Colorado when I worked there.
While a great stew, it is not what I am looking for.
I do have several great Chili Verde recipes but they are not the same as a Green Chili Burro.
Also, you can get Chili Verde at Mexican restaurants all across the US.
By the way, the recipe you gave is not really a Chili Verde as it does not call for Tomatillos which are needed when making Chili Verde.
The word burrito means "Little Donkey" in Spanish, being the diminutive form of Burro, or "Donkey".
So a Green Chili Burro would be made with a much larger flour tortilla then a burrito would use.
As I explained to Mike above, Chili Verde and Green Chili Burro are two different things.