Chili Verde Hatch Burritos (Print Version)
Slow-cooked pork, Hatch chiles, and bright garnishes fill soft flour tortillas for a bold, satisfying meal.
# Ingredients:
→ Pork and Sauce
01 -
3 lbs pork loin
02 -
20 oz Hatch green chiles, fresh-roasted or canned
03 -
1 bunch fresh cilantro
04 -
2 tbsp garlic, minced
05 -
1 tsp salt
06 -
1 oz ancho chili seasoning
→ Tortillas and Toppings
07 -
Large flour tortillas, burrito-size
08 -
Sour cream (optional, for serving)
09 -
Shredded cheese (optional, for serving)
10 -
Diced onions (optional, for serving)
11 -
Additional fresh cilantro (optional, for serving)
# Steps:
01 -
In a blender, combine the Hatch green chiles, cilantro, garlic, salt, and ancho chili seasoning. Blend until smooth to create a vibrant, spicy chile verde sauce.
02 -
Place the pork loin into your slow cooker. Pour the blended sauce over the meat. Cover and cook on low for 8 hours, until fork-tender and shreddable. Once finished, shred the pork in the sauce using two forks.
03 -
Warm the flour tortillas on a skillet or in a microwave until pliable. Spoon a generous amount of the shredded pork into each tortilla. Add sour cream, shredded cheese, diced onions, and fresh cilantro as toppings if desired.
04 -
Fold in the edges of each tortilla, roll tightly into burritos, and serve hot. Optionally, wrap in foil to keep warm for picnics, tailgates, or packed lunches.