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
Scale
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.
