If you’re craving a meal that bursts with vibrant flavors and cozy comfort, this Chili Verde Hatch Burritos Recipe is about to become your new favorite go-to. Tender pork shoulder slow-cooked to perfection with zesty tomatillos and the smoky kick of roasted Hatch chiles creates a rich, tangy sauce that’s wrapped up in a warm flour tortilla with creamy refried beans and melty cheese. Every bite is a savory celebration of bold Southwestern flavors that’s bound to impress family and friends, or simply satisfy your own hearty appetite on a busy weeknight.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a starring role in crafting the perfect Chili Verde Hatch Burritos Recipe. From the rich pork shoulder providing tender texture to the bright, tangy tomatillos and spicy Hatch chiles giving the signature flavor punch, everything works together beautifully to create that unforgettable zip in every bite.
- 2.5 pounds pork shoulder: This cut is ideal for slow cooking to tender, juicy perfection.
- 1 tablespoon olive oil: Used to sear the pork and build the flavor base.
- 1 medium yellow onion, chopped: Adds savory sweetness and depth.
- 4 cloves garlic, minced: Gives a fragrant and hearty aroma.
- 6 Hatch chiles, roasted, peeled, and chopped: The star ingredient for that smoky, slightly spicy chili verde taste.
- 1 pound tomatillos, husked and halved: Brings a fresh, tart brightness to the sauce.
- 1 teaspoon cumin: Warms the dish with earthy undertones.
- 1 teaspoon oregano: Adds herbal complexity.
- 2 cups chicken broth: Helps simmer the sauce to rich, stew-like consistency.
- 1/2 cup chopped cilantro: Offers fresh, zesty notes to brighten the final dish.
- 1 tablespoon lime juice: Adds the perfect tang that wakes up all the other flavors.
- 6 large flour tortillas: Soft and flexible, they hold all the delicious fillings snugly.
- 1.5 cups refried beans: Creamy base layer inside the burrito that balances the spiciness.
- 1.5 cups shredded cheese: Melts beautifully and adds richness.
How to Make Chili Verde Hatch Burritos Recipe
Step 1: Sear the Pork
Start by cutting your pork shoulder into hearty chunks to ensure even cooking and maximum tenderness. Heat the olive oil in a large pot or Dutch oven over medium-high heat, then sear the pork pieces until they develop a golden-brown crust. This step locks in flavors and gives a delicious depth to your chili verde.
Step 2: Sauté Aromatics
Using the same pot, toss in the chopped onion and minced garlic. Sauté them until they release their amazing fragrance and become translucent, laying a wonderful flavor foundation to the sauce. This step brings a subtle sweetness and complexity.
Step 3: Add Tomatillos, Hatch Chiles, and Spices
Next, add the halved tomatillos and roasted Hatch chiles to the pot along with cumin and oregano. Pour in the chicken broth to deglaze the pan and bring everything together. Let the mixture simmer gently until the tomatillos soften and meld with the chiles, creating that signature chili verde character.
Step 4: Blend the Sauce
Once the veggie mixture is tender, use an immersion blender to puree it until mostly smooth. This velvety sauce becomes the heart of your burritos, carrying all the fresh and smoky flavors in one luscious package.
Step 5: Simmer the Pork
Return the seared pork pieces to the pot, nestling them in the vibrant sauce. Cover and let everything simmer on low heat for about 2 to 2.5 hours. This slow cooking transforms the pork into fork-tender, flavorful bites infused with the verde sauce.
Step 6: Finish with Cilantro and Lime
After your pork is perfectly tender, stir in chopped cilantro and a splash of lime juice. These bright touches lift the whole dish, balancing the richness with fresh zest. Shred the pork right in the sauce for maximum flavor infusion.
Step 7: Assemble the Burritos
Warm your flour tortillas to make them pliable, then spread a generous layer of refried beans inside each one. Add a hefty scoop of the shredded pork mixture, sprinkle with shredded cheese, and roll everything up tightly into a burrito.
Step 8: Optional Toasting
For an extra delicious touch, toast your burritos seam-side down in a hot skillet for 2-3 minutes until the tortillas get crispy and golden. This step adds delightful texture and helps seal the burritos for easier eating.
How to Serve Chili Verde Hatch Burritos Recipe
Garnishes
Sprinkle freshly chopped cilantro or diced onions over your burritos for a pop of color and extra freshness. A dollop of sour cream or a squeeze of lime juice complements the spicy tang perfectly. Don’t shy away from adding slices of ripe avocado or a drizzle of your favorite hot sauce if you love a little heat.
Side Dishes
Complement this Chili Verde Hatch Burritos Recipe with simple Mexican street corn, a light cabbage slaw, or crunchy tortilla chips with guacamole and salsa. These sides bring additional crunch and brightness that balance the richness of the burritos beautifully.
Creative Ways to Present
For a fun twist, turn your burritos into a hearty bowl—skip the tortilla and serve the pork verde over rice with beans, cheese, and all your favorite toppings. Another idea is to slice the burritos diagonally and create a vibrant platter perfect for sharing at casual gatherings or game-day parties.
Make Ahead and Storage
Storing Leftovers
Cool leftover pork verde and burritos completely before transferring to airtight containers. The pork will keep well in the fridge for up to 4 days, making it perfect for busy weeknight lunches or dinners.
Freezing
This Chili Verde Hatch Burritos Recipe freezes wonderfully. Wrap individual burritos tightly in foil or plastic wrap and freeze for up to 3 months. The pork shoulder sauce holds its flavor and texture well, so you can enjoy a ready-made meal anytime.
Reheating
Reheat frozen or refrigerated burritos in a 350°F oven wrapped in foil to keep them moist, or unwrap and crisp them up in a hot skillet for a quicker option. For the pork verde sauce, warming gently on the stove with a splash of chicken broth helps maintain its silky texture.
FAQs
Can I use a different type of chile if I can’t find Hatch chiles?
Absolutely! While Hatch chiles give this recipe its signature flavor, you can substitute poblano or Anaheim peppers roasted and peeled to maintain the smoky, mild heat vibe.
Is it possible to make this recipe in a slow cooker?
Yes! After searing the pork and preparing the sauce, transfer everything to a slow cooker and cook on low for 6-8 hours until the pork is tender and shreddable.
Can I make this recipe vegetarian?
For a meatless version, swap the pork for hearty chunks of roasted cauliflower or jackfruit and omit the chicken broth for vegetable broth. The Hatch chile and tomatillo sauce will still shine deliciously.
How spicy is the Chili Verde Hatch Burritos Recipe?
The heat level is moderate, thanks to the mild to medium heat of Hatch chiles. You can adjust the spice by using fewer chiles or adding jalapeños if you prefer more kick.
What cheese works best for these burritos?
Mild cheddar, Monterey Jack, or a Mexican blend of cheeses melt beautifully and complement the flavors without overpowering the dish.
Final Thoughts
Now that you have the full scoop on how to create this incredible Chili Verde Hatch Burritos Recipe, I can promise you it’s worth every minute of effort. The combination of tender pork, bright verde sauce, and melty cheese wrapped in a warm tortilla is simply unbeatable. Whether it’s a cozy family dinner or a casual get-together, these burritos bring smiles and satisfied appetites. Give this recipe a try, and prepare to fall in love with your new favorite meal!
Print
Chili Verde Hatch Burritos Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Total Time: 3 hours
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
Description
This Chili Verde Hatch Burritos recipe features tender pork shoulder simmered in a flavorful green chili sauce made with roasted Hatch chiles and tomatillos. Wrapped in warm flour tortillas with refried beans and shredded cheese, these burritos are perfect for a hearty and satisfying meal. Slow-cooked to perfection and optionally toasted for extra crispiness, they bring authentic Southwestern flavors to your table.
Ingredients
Meat and Sauce
- 2.5 pounds pork shoulder, cut into chunks
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 6 Hatch chiles, roasted, peeled, and chopped
- 1 pound tomatillos, husked and halved
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 cups chicken broth
- 1/2 cup chopped cilantro
- 1 tablespoon lime juice
Burrito Assembly
- 6 large flour tortillas
- 1.5 cups refried beans
- 1.5 cups shredded cheese
Instructions
- Sear the Pork: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the pork shoulder chunks and sear them until browned on all sides. Remove the pork and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté until fragrant and translucent, about 3-5 minutes.
- Simmer Vegetables: Add tomatillos, chopped Hatch chiles, cumin, oregano, and chicken broth to the pot. Bring to a simmer and cook until the tomatillos soften, approximately 10-15 minutes.
- Blend the Sauce: Using an immersion blender, blend the mixture directly in the pot until mostly smooth, creating a vibrant green sauce.
- Cook the Pork in Sauce: Return the seared pork chunks to the pot. Cover and simmer gently for 2 to 2.5 hours until the pork is fork-tender and ready to shred.
- Finish the Sauce and Pork: Stir in chopped cilantro and lime juice. Remove pork chunks, shred the meat with two forks, and return the shredded pork to the sauce, mixing well.
- Assemble Burritos: Warm the flour tortillas. Spread a layer of refried beans on each tortilla, add a generous portion of the pork verde mixture, sprinkle shredded cheese on top, and roll the burritos tightly.
- Optional Toasting: For added texture, toast the burritos seam-side down in a hot skillet over medium heat for 2–3 minutes until the seam seals and the tortilla is slightly crispy. Serve warm.
Notes
- Roasting the Hatch chiles before peeling enhances their smoky flavor.
- You can substitute chicken broth with vegetable broth for a lighter sauce.
- Use corn tortillas for a gluten-free option, though texture will differ.
- Leftover pork verde can be stored refrigerated for up to 3 days or frozen for later use.
- Adding a squeeze of fresh lime upon serving brightens the flavor.
- To make the burritos spicier, include some of the chile seeds in the sauce.
