Chili Verde Hatch Burritos (Printer-Friendly Version)
Savory pork infused with Hatch chiles, garlic, and cilantro, served in warm flour tortillas with creamy and fresh toppings.
# Ingredients Needed:
→ Pork and Marinade
01 -
2 pounds pork loin, lightly marbled
02 -
400 grams (14 oz) roasted Hatch green chiles, fresh or canned
03 -
1 cup fresh cilantro leaves, roughly chopped
04 -
4 cloves garlic, minced
05 -
1 teaspoon fine sea salt
06 -
1 teaspoon ancho chili powder
→ Assembling Burritos
07 -
6 large flour tortillas, burrito size
08 -
1/2 cup sour cream
09 -
1 cup shredded cheese (Monterey Jack or queso fresco)
10 -
1/2 cup diced onion
11 -
1/2 cup fresh cilantro leaves for garnish
# Step-by-Step Directions:
01 -
In a blender, combine roasted Hatch green chiles, cilantro, garlic, sea salt, and ancho chili powder. Puree until smooth and vibrant with a fresh, spicy aroma.
02 -
Place the pork loin in a slow cooker and pour the green chile sauce evenly over it. Cover and cook on low heat for 8 hours until the pork is tender and easily shredded. Use two forks to shred the pork in the sauce, mixing well to coat every piece.
03 -
Heat flour tortillas on a dry skillet over medium heat or microwave until soft and pliable to prevent tearing during assembly.
04 -
Place a generous portion of shredded pork with green chile sauce onto each warm tortilla. Top with sour cream, shredded cheese, diced onions, and fresh cilantro. Fold in the sides and roll from the bottom to form a tight, neat burrito.
05 -
Allow burritos to rest for a minute so flavors meld and cheese softens. Serve immediately, or wrap in foil for portability and reheat before serving.
# Helpful Hints:
01 -
For the best flavor, roast fresh Hatch chiles at home when in season; canned chiles are a convenient substitute.
02 -
Leftover pork filling stores in an airtight container in the fridge for up to four days and freezes well for future meals.
03 -
Adding extra ancho chili powder or fresh jalapeños when making the sauce increases heat level.