Chili Verde Hatch Burritos

Tender slow cooked pork bathed in smoky Hatch green chiles, garlic, and fresh cilantro makes for a burrito that feels like a warm Southwest hug. This recipe delivers a perfect balance of bright, tangy, and smoky flavors wrapped inside a soft flour tortilla. It’s a fantastic choice for any meal, from casual lunches to festive dinner gatherings, and leaves a memorable mark on your taste buds.

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.

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.

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.

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.

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 Hatch chile verde burritos are easy to make ahead and perfect for feeding a crowd. Save extra sauce to spoon over burritos for a gooey smothered finish.

Common Questions About Recipes

→ Which cut of pork works best for these burritos?

Pork loin offers tender, juicy meat after slow cooking, but pork shoulder can be used for a richer, fattier flavor.

→ Can I use canned green chiles if fresh Hatch chiles aren't available?

Yes, canned Hatch green chiles provide good flavor and are a convenient alternative when fresh chiles are out of season.

→ How can I make the chile sauce spicier?

Add extra ancho chili seasoning or blend in fresh jalapeño or serrano peppers to increase the heat level.

→ What toppings pair well with these burritos?

Sour cream, shredded cheese, diced onions, and fresh cilantro complement the smoky and savory pork filling perfectly.

→ Can the pork filling be prepared ahead of time?

Yes, the pork can be slow-cooked in advance and refrigerated for up to three days or frozen for longer storage.