Chili Verde Hatch Burritos

This chili verde Hatch burrito recipe transforms tender pork loin into a vibrant and flavorful filling perfect for a cozy family meal or a casual gathering. Slow-cooked until meltingly soft and bathed in a bright green chile sauce, the pork pairs beautifully with warm flour tortillas and fresh toppings for that authentic southwestern touch.

I first made these burritos during a summer barbecue, and everyone kept asking for seconds. Now they are a regular request for game days and weekend dinners.

Ingredients

• Three pounds of pork loin: choose a fresh cut with a bit of fat for juiciness
• Twenty ounces of Hatch green chiles: either fresh-roasted or canned — roasted adds smoky depth but canned works well in a pinch
• One bunch of fresh cilantro: adds bright herbaceous notes essential to green chile flavor
• Two tablespoons of minced garlic: for a fragrant, savory base
• One teaspoon of salt: essential to balance and enhance flavors
• One ounce of ancho chili seasoning: imparts a gentle smoky heat, seek out quality blends if possible
• Large flour tortillas, burrito size: soft and pliable for easy wrapping
• Optional toppings like sour cream, shredded cheese, diced onions, and extra cilantro: add creaminess and crunch for contrast

Instructions

Salsa Verde Blend:

Combine Hatch green chiles, cilantro, garlic, salt, and ancho chili seasoning in a blender. Blend until you achieve a smooth and vibrant sauce that will infuse the pork with dynamic flavor.

Slow Cook the Pork:

Place the pork loin in your slow cooker and pour the blended chile verde sauce over it evenly. Cover and cook on low for eight hours, allowing the meat to break down slowly until fork-tender and shreddable.

Shred the Meat:

Once cooking is complete, use two forks to shred the pork directly in the sauce. This locks in moisture and ensures every bite bursts with chile verde goodness.

Warm the Tortillas:

Heat the flour tortillas on a skillet or microwave until they feel soft and flexible. This makes folding easier without tears.

Assemble the Burritos:

Spoon a generous helping of shredded pork onto each tortilla. Add optional toppings like sour cream, shredded cheese, diced onions, and extra cilantro to your preference.

Fold and Roll:

Fold the edges of the tortillas inward and roll them tightly into burritos. Serve immediately for best flavor or wrap in foil to keep warm for later enjoyment.

This recipe shines because of the Hatch green chiles, which are a seasonal treasure from New Mexico, celebrated for their unique taste that can range from mild and earthy to fiery and bright. My favorite memory with this dish is a family reunion where the burritos disappeared quickly, and the smoky green flavors became the talk of the afternoon.

Storage Tips

Store leftover pork verde separately from tortillas and toppings in airtight containers. The pork keeps well in the fridge for up to four days. To reheat, gently warm the pork in a pan with a splash of water or broth to keep it moist.

Ingredient Substitutions

If you cannot find Hatch green chiles, roasted poblano peppers make a decent substitute but lack some of the unique Hatch flavor. You can also use canned green chiles as an alternative but try to source the mild fire-roasted version.

Serving Suggestions

Serve these burritos with a side of Spanish rice and refried beans to complete a southwestern meal. A crisp green salad with lime vinaigrette also pairs well for a fresh counterpoint to the rich pork.

Use two forks to shred the pork right in the slow cooker for maximum juiciness and flavor retention. Avoid overcooking the pork by checking at the seven-hour mark if your slow cooker runs hot.

FAQs about Recipes

→ What type of chiles are used in the sauce?

Fresh or canned Hatch green chiles are blended to create the distinctive chili verde sauce, giving a mild heat and fresh flavor.

→ How is the pork cooked to ensure tenderness?

The pork loin is slow-cooked on low for 8 hours until it becomes fork-tender and easy to shred, absorbing the sauce flavors deeply.

→ Can I make the sauce without a blender?

While blending achieves a smooth sauce, finely chopping the ingredients and simmering can also create a flavorful version with more texture.

→ What are ideal toppings for these burritos?

Sour cream, shredded cheese, diced onions, and fresh cilantro add creaminess, sharpness, and freshness to complement the spicy pork.

→ How should the tortillas be prepared before assembling?

Warm the flour tortillas on a skillet or in the microwave to make them pliable and prevent tearing when rolling the filling inside.