Chili Verde Hatch Burritos (Printable Version)
Slow-cooked pork with Hatch green chiles wrapped in warm flour tortillas and fresh toppings.
# What You'll Need:
→ Pork and Sauces
01 -
3 lbs pork loin
02 -
20 oz Hatch green chiles, fresh-roasted or canned
03 -
2 tbsp garlic, minced
04 -
1 tsp salt
05 -
1 oz ancho chili seasoning
→ Herbs
06 -
1 bunch fresh cilantro
→ Tortillas and Toppings
07 -
Large flour tortillas, burrito-size
08 -
Sour cream (optional, for serving)
09 -
Shredded cheese (optional, for serving)
10 -
Diced onions (optional, for serving)
11 -
Additional fresh cilantro (optional, for serving)
# Step-by-Step Guide:
01 -
In a blender, combine Hatch green chiles, fresh cilantro, minced garlic, salt, and ancho chili seasoning. Blend until smooth to form a vibrant chile verde sauce.
02 -
Place pork loin in a slow cooker and pour the blended chile verde sauce over it. Cover and cook on low for 8 hours until the meat is tender enough to shred easily.
03 -
Use two forks to shred the pork directly in the sauce inside the slow cooker, allowing the meat to absorb the flavors.
04 -
Heat the flour tortillas on a skillet or in the microwave until pliable for rolling.
05 -
Spoon a generous portion of shredded pork onto each tortilla. Add sour cream, shredded cheese, diced onions, and extra cilantro as desired. Fold edges and roll tightly into burritos.
06 -
Serve the burritos hot immediately, or wrap in foil to keep warm for outdoor gatherings or packed meals.