Chili Verde Hatch Burritos

Chili Verde Burritos with Hatch Green Chile Sauce are the answer when you want big flavor and comfort food without fuss. Slow-simmered pork and punchy green chile sauce melt together inside pillowy tortillas. Each bite hits you with smoky depth and tang, making for an unfussy crowd-pleaser that shines whether it is a busy weeknight or a special weekend meal.

The first time I made these was for a potluck I got more recipe requests that night than any dish before. Now it is my family's top pick for game day or anytime we want that warm Southwestern kick.

Ingredients

• Pork loin: gives you tender shreddable meat that soaks up all the green chile flavor Look for one with a little fat cap for extra juiciness
• Hatch green chiles: real ones bring unique smoky heat Fresh roasted are amazing but good canned ones work in a pinch
• Fresh cilantro: lifts the sauce adding fresh herbal notes Use crisp bright green bunches
• Garlic: minced for punchy depth Make sure you use fresh for the best flavor
• Salt: basics but be sure to use kosher or sea salt for clean taste
• Ancho chili seasoning: for a subtle smoky background Buy fresh ground or toast whole pods and powder them yourself
• Large flour tortillas: choose burrito size so there is plenty of room for all the fillings Go for tender and thick tortillas so they do not tear
• Toppings: like sour cream shredded cheese diced onion and more cilantro These balance the heat and richness Look for good melting cheeses like Monterey Jack or cheddar

Step-by-Step Instructions

Make the Green Chile Sauce:

In a blender combine the Hatch green chiles cilantro garlic salt and ancho chili seasoning Blend on high until fully smooth and vibrant This sauce forms the spicy slightly tangy flavor backbone for your burritos

Slow Cook the Pork:

Place the pork loin in the slow cooker and pour the blended verde sauce over the whole thing Cover and set on low for about eight hours The pork should be so tender you can shred it with forks right in the sauce Shredding here means all those juices get soaked up by the meat

Assemble the Burritos:

Warm your flour tortillas either in a hot skillet or wrapped in a damp towel in the microwave for about thirty seconds This makes them pliable and less likely to split Lay each tortilla flat and generously spoon in the chile verde pork

Add Toppings:

Before wrapping add a dollop of sour cream shredded cheese handful of diced onions and a little more fresh cilantro These toppings mellow the heat and add texture

Wrap and Serve:

Fold in the tortilla sides then tightly roll up from the bottom so your filling stays in Serve right away while hot For taking along wrap each burrito in foil to keep warm These travel great for a picnic or work lunch

Save

Hatch green chiles are my favorite part of this dish because nothing beats their savory smoky heat There is something about roasting the chiles yourself with family in the kitchen filling the house with that unmistakable earthy aroma that makes this a meal to remember

Storage Tips

Store any leftover pork and sauce in an airtight container for up to four days in the fridge The burritos themselves can also be tightly wrapped and refrigerated for easy grab and go lunches I love freezing extra pork in smaller containers it makes burrito night quick and easy even on the busiest workdays

Ingredient Substitutions

If you cannot find Hatch green chiles use Anaheim or poblanos They are milder but still flavorful For a spicier kick toss in one or two roasted jalapeños For pork loin swap in pork shoulder or butt for even more richness You could also use chicken thighs but reduce the cook time

Serving Suggestions

Serve burritos with a side of Mexican rice black beans or grilled corn For brunch I like to top leftover pork with fried eggs and avocado A squeeze of lime and fresh salsa never hurts

Save

Cultural and Historical Context

Chili Verde is a classic in New Mexican and Mexican American cooking using local green chiles to create something special Hatch chiles are especially prized their flavor is a point of local pride and some families host roasting parties every harvest Burritos themselves are all about wrapping delicious fillings in tortillas for portable hearty meals This version combines the best of those Southwestern traditions

Recipe FAQs

→ What type of pork works best for this dish?

Pork loin is ideal for its tenderness when slow-cooked and ability to absorb the Hatch green chile sauce.

→ Can I use canned Hatch green chiles?

Yes, both fresh-roasted and canned Hatch green chiles deliver the signature flavor and work well in the sauce.

→ Are there topping options besides cheese and sour cream?

Absolutely—consider avocado slices, pickled jalapeños, fresh salsa, or even a squeeze of lime to add more flavor.

→ How can I keep burritos warm for later?

Wrap burritos in foil to retain heat, making them convenient for picnics, lunches, or tailgates.

→ Can I prepare the pork ahead of time?

Yes, the pork can be cooked in advance and reheated for assembling burritos when needed.