Chili Verde Hatch Burritos

Enjoy tender slow cooked pork infused with smoky Hatch green chiles, garlic, and fresh cilantro. The savory pork is spooned into warm flour tortillas, then finished with sour cream, shredded cheese, and diced onion for extra flavor and richness. Each bite delivers vibrant Southwest essence, combining the depth from ancho chili seasoning and the subtle heat of green chiles. Ideal for lunch or dinner, these burritos are satisfying, flavorful, and perfect for serving hot straight from the kitchen or wrapped in foil for meals on the go.

When I first used real Hatch chiles after a trip to New Mexico, my family ate three burritos each and asked for it again the next weekend

Ingredients

• Pork loin: to pick with a little marbling for melt in your mouth tenderness
• Hatch green chiles: preferably fresh roasted for true depth but good quality canned chiles are a fine option
• Fresh cilantro: with sturdy fragrant leaves for the best herbal bite
• Garlic: fresh bulbs minced for unbeatable flavor
• Salt: fine sea salt seasons the pork fully
• Ancho chili seasoning: from a fresh pouch that is smoky and deep
• Large flour tortillas: burrito size to hold plenty of filling and roll without tearing
• Toppings: sour cream adds creaminess, shredded cheese adds richness, diced onion adds crunch and extra cilantro provides brightness

Instructions

Make the Green Chile Sauce:

Combine all Hatch green chiles cilantro garlic salt and ancho chili seasoning in a blender. Puree until smooth and vibrant so the sauce smells spicy and fresh

Slow Cook the Pork:

Place the pork loin into your slow cooker and pour the blended chile sauce right over it. Cover and cook on low for eight hours until the pork is tender. Use two forks to shred the pork directly in the sauce, tossing so every piece soaks up the juicy flavor

Assemble the Burritos:

Warm the large flour tortillas on a dry skillet or microwave until flexible. Lay one flat and spoon a generous amount of the chile verde pork onto it

Add Toppings and Finish:

Top with sour cream for creaminess shredded cheese for richness diced onion for crunch and fresh cilantro for brightness. Fold in the sides and roll 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 a roasted aroma that means something special is happening. My kids love to help roll the burritos and sneak bites 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 and thaws quickly. Reheat gently in a saucepan or microwave before assembling fresh burritos. Leftover assembled burritos can be wrapped in foil and reheated at 350 degrees Fahrenheit for about 10 minutes.

Ingredient Substitutions

If fresh Hatch chiles are unavailable, try roasted poblano or Anaheim peppers peeled and chopped. Pork shoulder can replace loin for richer flavor but trim some fat before cooking to reduce grease. Instead of shredded cheese you can use queso fresco or Monterey Jack depending on your taste preference.

Serving Suggestions

Pair these burritos with a simple tomato avocado salad or rice and beans for a hearty meal. For a brunch twist, add scrambled eggs inside. The pork filling also works beautifully in quesadillas, tacos, or piled over tortilla chips for nachos.

These Hatch chile burritos are easy to make ahead and full of vibrant flavor. Serve hot and enjoy.

Common Recipe Questions

→ Which cut of pork works best for these burritos?

Pork loin is ideal for its tender, lean qualities after slow cooking. Pork shoulder can be used for a richer, more marbled texture.

→ 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 substitute 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 perfectly complement the smoky and savory flavors.

→ Can the pork filling be prepared ahead of time?

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