Chili Verde Hatch Burritos

Enjoy tender slowcooked pork infused with smoky Hatch green chiles, garlic, and fresh cilantro. This chili verde hatch burrito recipe wraps savory, juicy pork in warm flour tortillas, enhanced with a creamy topping of sour cream, shredded cheese, diced onion, and extra cilantro for brightness. Every bite delivers vibrant Southwest flavors with a perfect balance of spice and depth, making it a versatile choice for lunch or dinner. It's perfect for serving hot right from the kitchen or wrapped in foil for meals on the go.

I still remember the first time I tried using real Hatch chiles after a trip to New Mexico. The result was so good my family ate three burritos each and requested it again the next weekend.

Ingredients

• Pork loin: choose one with a little marbling for melt in your mouth burritos
• Hatch green chiles: fresh roasted for true depth but good quality canned chiles are a fine option
• Fresh cilantro: choose bunches with sturdy fragrant leaves for the best herbal bite
• Garlic: buy fresh bulbs and mince for unbeatable flavor
• Salt: choose a fine sea salt as it seasons the pork fully
• Ancho chili seasoning: check your spice aisle for a fresh pouch that smells smoky and deep
• Large flour tortillas: burrito size are best as they hold lots of filling and roll without tearing
• Toppings: sour cream adds coolness, shredded cheese for richness, diced onion for crunch and extra cilantro for brightness

Instructions

Make the Green Chile Sauce:

Combine all Hatch green chiles, cilantro, garlic, salt and ancho chili seasoning in a blender. Puree until you get a smooth vibrant sauce that smells spicy and fresh. The blend should be even so that flavors meld perfectly.

Slow Cook the Pork:

Nestle the pork loin into your slow cooker and pour the blended chile sauce right over it. Put the lid on and set to cook low for eight hours. The pork will relax become tender and soak up all the spicy flavor. When it is done use two forks to shred the pork directly in the sauce tossing so every piece has plenty of juice.

Assemble the Burritos:

Warm up your big soft flour tortillas on a dry skillet or pop them in the microwave until nicely flexible. Lay one out and spoon on a big helping of the chile verde pork. The warmth softens the tortilla making rolling easier without tearing.

Add Toppings and Finish:

Pile on sour cream for creaminess, a sprinkle of shredded cheese, some diced onion and a handful of fresh cilantro. Roll up by folding in the sides then rolling from the bottom up into a neat burrito. Letting it rest a minute lets flavors meld and cheese soften a bit.

Of all the ingredients I cannot get enough of fresh Hatch green chiles. Every fall I stock up when they are in season. They fill the kitchen with an unmistakable roasted aroma that always means something special is cooking. My kids love to help roll the burritos and sneak bits of cheese as we work.

Storage Tips

Store leftover pork and sauce in an airtight container in the fridge for up to four days. The shredded pork freezes beautifully. Simply thaw and reheat in a saucepan or microwave before assembling fresh burritos. Leftover assembled burritos can be wrapped in foil and reheated at 350 degrees for about ten minutes for a satisfying meal later.

Ingredient Substitutions

If you cannot find Hatch chiles try Anaheim or poblano peppers roasted and peeled. For a slightly different note use pork shoulder instead of loin but trim some fat before cooking. You can swap queso fresco or Monterey Jack for shredded cheese depending on what you love.

Serving Suggestions

Serve with a simple tomato avocado salad or rice and beans for a hearty meal. For brunch burritos add scrambled eggs. The pork filling is also fantastic in quesadillas, tacos or over tortilla chips for nachos.

These chili verde hatch burritos are vibrant and crowd pleasing, perfect for weeknight dinners or casual gatherings. Serve them warm and enjoy every flavorful bite.

FAQs About This Recipe

→ Which pork cut works best for these burritos?

Pork loin is preferred for its tenderness after slow cooking, but pork shoulder offers a richer flavor if trimmed well.

→ Can canned green chiles substitute fresh Hatch chiles?

Yes, canned Hatch green chiles provide good flavor and work well when fresh ones aren’t available seasonally.

→ How can I increase the heat in the chile sauce?

Add more ancho chili seasoning or blend in fresh jalapeño or serrano peppers for extra spice.

→ What toppings complement these burritos best?

Sour cream, shredded cheese, diced onions, and fresh cilantro enhance the smoky and savory notes perfectly.

→ Is it possible to prepare the pork filling ahead of time?

Yes, slow-cooked pork can be refrigerated up to three days or frozen for convenient future meals.