Chili Verde Hatch Burritos (Printer-Friendly)
Slow-cooked pork with smoky Hatch chiles, fresh cilantro, and warm tortillas for a flavorful meal.
# What You'll Need:
→ Meat
01 -
2.5 pounds pork loin, trimmed with light marbling
→ Sauce
02 -
4 cups roasted Hatch green chiles, peeled
03 -
0.5 cup fresh cilantro leaves, packed
04 -
3 cloves garlic, minced
05 -
1 teaspoon fine sea salt
06 -
1 tablespoon ancho chili seasoning
→ Tortillas
07 -
8 large flour tortillas (10-inch), warmed
→ Toppings
08 -
1 cup sour cream
09 -
1 cup shredded cheese (Monterey Jack or queso fresco)
10 -
0.5 cup diced white onion
11 -
0.25 cup fresh cilantro leaves
# Steps to Follow:
01 -
Combine roasted Hatch green chiles, fresh cilantro, minced garlic, fine salt, and ancho chili seasoning in a blender. Puree until smooth and vibrant with a spicy aroma.
02 -
Place the pork loin in a slow cooker and pour the blended chile sauce evenly over it. Cover and cook on low for 8 hours until the pork is tender and easily shredded.
03 -
Using two forks, shred the pork directly in the slow cooker, mixing it thoroughly with the chile sauce to ensure each piece is well coated.
04 -
Heat the flour tortillas on a dry skillet over medium heat or microwave until they are pliable and warm without drying out.
05 -
Lay a warmed tortilla flat, spoon a generous portion of the shredded chile verde pork down the center, then top with sour cream, shredded cheese, diced onion, and fresh cilantro.
06 -
Fold the sides of the tortilla inward and roll from the bottom up to form a neat burrito. Serve immediately or wrap in foil for later enjoyment.
# Extra Suggestions:
01 -
Roasting fresh Hatch chiles enhances the smoky flavor characteristic of New Mexican cuisine.
02 -
Leftover pork can be refrigerated for up to 4 days or frozen for future meals.
03 -
Allow assembled burritos to rest a minute before serving for melted cheese and melded flavors.