Chili Verde Hatch Burritos (Printer-Friendly)
Slow-cooked pork with smoky Hatch green chiles wrapped in warm flour tortillas with creamy toppings.
# What You’ll Need:
→ Meat
01 -
2 pounds pork loin with light marbling
→ Sauce
02 -
12 ounces roasted Hatch green chiles, fresh or canned
03 -
15 grams fresh cilantro leaves (about 1/2 cup loosely packed)
04 -
3 cloves garlic, minced
05 -
5 grams fine sea salt (about 1 teaspoon)
06 -
8 grams ancho chili seasoning (about 2 teaspoons)
→ Tortillas and Toppings
07 -
6 large flour tortillas (burrito size, approximately 10-inch diameter)
08 -
120 grams sour cream (about 1/2 cup)
09 -
115 grams shredded cheese (Monterey Jack or queso fresco, about 1 cup)
10 -
80 grams diced onion (about 1/2 medium onion)
11 -
15 grams fresh cilantro leaves for garnish (about 1/4 cup)
# Steps to Make This:
01 -
Combine roasted Hatch green chiles, fresh cilantro, minced garlic, sea salt, and ancho chili seasoning in a blender. Puree until smooth and vibrantly green with an aromatic, spicy fragrance.
02 -
Place pork loin in slow cooker and pour the chile sauce over it evenly. Cover and cook on low heat for 8 hours until the pork is tender and easily shredded.
03 -
Using two forks, shred the cooked pork directly in the slow cooker to retain the flavorful juices throughout the meat.
04 -
Heat flour tortillas on a dry skillet or microwave until soft and pliable to prevent tearing when rolling.
05 -
Place a generous portion of shredded pork with chile verde sauce onto each warm tortilla. Top with sour cream, shredded cheese, diced onion, and fresh cilantro. Fold in the sides and roll tightly from the bottom up to form burritos.
# Additional Notes:
01 -
Roast fresh Hatch chiles when in season for authentic smoky flavor, or substitute with canned chiles if unavailable.
02 -
Leftover pork can be refrigerated up to four days or frozen for later use.
03 -
Allow burritos to rest briefly before serving to let flavors meld and cheese soften.