If you are craving a vibrant burst of flavors wrapped in a warm, cheesy blanket, the Chili Verde Hatch Burritos Recipe is your next kitchen adventure. This dish combines tender, slow-cooked pork shoulder drenched in a tangy, spicy verde sauce, richly infused with the iconic Hatch green chiles. Each bite delivers a perfect harmony of savory, zesty, and creamy notes that celebrate Southwestern cuisine in the most comforting way possible. Whether for a weekend feast or a special gathering, these burritos promise a delicious experience that will surely become a beloved favorite.
Ingredients You’ll Need
Getting ready to dive into the Chili Verde Hatch Burritos Recipe means gathering an essential lineup of ingredients that are simple but powerful in creating that authentic, bold flavor. Each item has been chosen to balance texture, depth, and freshness, ensuring that every bite sings with delicious harmony.
- Pork shoulder or pork butt (3 pounds): The star protein that becomes wonderfully tender and juicy after slow cooking.
- Olive oil or lard (2 tablespoons): For perfect searing, locking in flavors and adding richness.
- Salt (1 ½ teaspoons): Essential for seasoning and enhancing all the dish’s layers.
- Black pepper (1 teaspoon): Adds a subtle heat and complexity.
- Large onion, chopped (1): Provides sweetness and texture as the flavor base.
- Garlic cloves, minced (4): Brings aromatic warmth and depth to the verde sauce.
- Tomatillos, husked and halved (1 pound): The signature sour and tangy component that brightens the sauce.
- Hatch green chiles, roasted and chopped (1 ½ cups): Infuses smoky, mild heat—the hallmark of authentic chili verde.
- Ground cumin (1 ½ teaspoons): Adds earthy undertones and subtle warmth.
- Mexican oregano (1 teaspoon): Delivers a slightly citrusy and floral note unique to Mexican dishes.
- Chicken broth (2 cups): Creates a rich cooking liquid that melds the flavors beautifully.
- Cilantro, chopped (½ cup plus extra for garnish): Brings fresh, herbaceous brightness to balance the richness.
- Large flour tortillas (6): Soft and pliable, perfect for wrapping all that goodness.
- Shredded Monterey Jack or Oaxaca cheese (2 cups): Melts into creamy pockets, adding luscious indulgence.
How to Make Chili Verde Hatch Burritos Recipe
Step 1: Prep and Season the Pork
Start by cutting your pork shoulder into large, manageable chunks. This makes the searing process easier and ensures that each piece gets that beautiful caramelized crust. Season generously with salt and black pepper—this simple step lays the foundation for the deep flavors to come.
Step 2: Sear the Pork
Heat your olive oil or lard in a large Dutch oven over medium-high heat. Carefully sear the pork chunks on all sides until golden brown. This seals in juices, adds a savory crust, and builds the dish’s rich flavor. Once browned, set the pork aside to keep that delicious crust intact.
Step 3: Build the Flavor Base
In the same pot, toss in the chopped onion and sauté until it turns translucent and soft, releasing a slight natural sweetness. Add the minced garlic and cook for another minute to let those fragrant oils awaken your senses. The aroma now will have your kitchen smelling incredible.
Step 4: Add Tomatillos and Hatch Chiles
Next, stir in the halved tomatillos along with the roasted, chopped Hatch green chiles. Along with cumin and Mexican oregano, these ingredients create the signature chili verde sauce. Cook everything together for about 3 minutes until you can smell that irresistible fusion of flavors coming together.
Step 5: Simmer the Pork
Return the seared pork to the pot and pour in the chicken broth. Bring the mixture to a boil before reducing the heat to low. Cover with a lid and let everything simmer gently for 2 to 3 hours, until the pork is fall-apart tender. This slow cook is what transforms the pork into that melt-in-your-mouth magic.
Step 6: Shred and Reduce
Once the pork is tender, remove it from the pot and shred it with forks. Meanwhile, uncover the pot and let the sauce simmer for 15 minutes to thicken and intensify in flavor. For a smoother texture, you can blend the sauce or leave it chunky—it’s delicious either way.
Step 7: Combine and Finish
Stir the chopped cilantro right into the sauce for a fresh burst of flavor. Then mix the shredded pork back into the pot, letting it soak up all those tangy, spicy, and savory notes. This step ensures every forkful is perfectly coated and flavorful.
Step 8: Assemble the Burritos
Lay out your warm flour tortillas and sprinkle a generous amount of shredded cheese on each. Spoon the pork and verde sauce mixture on top, then roll each tortilla tightly into a burrito. The combination of gooey cheese and juicy pork will make your mouth water in anticipation.
Step 9: Toast the Burritos
Heat a skillet over medium heat and toast the rolled burritos until they are beautifully golden on both sides. This step adds a delightful crispness to the outside while keeping the insides melty and luscious.
Step 10: Serve with Style
Plate your toasted burritos, ladle some extra verde sauce over the top, sprinkle with more cheese, and garnish with fresh cilantro. Serve these beauties hot to enjoy every gooey, tangy bite.
How to Serve Chili Verde Hatch Burritos Recipe
Garnishes
Fresh cilantro adds a vibrant green contrast and herbaceous brightness, while a sprinkle of extra cheese melts beautifully over warm burritos for that irresistible cheesy finish. A dollop of sour cream or a squeeze of lime can also bring a tangy freshness that lifts the whole dish.
Side Dishes
Pairing these burritos with simple sides like Spanish rice, refried beans, or a crisp green salad balances out the richness and keeps the meal well-rounded. A serving of pickled jalapeños or fresh salsa on the side can add an exciting kick for those who love heat.
Creative Ways to Present
Try slicing the burritos in half diagonally for a colorful presentation that shows off the delicious filling. Serve them on a large platter with bowls of extra verde sauce, guacamole, and fresh chopped onions to turn the meal into a fun, interactive fiesta perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Any leftover pork verde mixture can be stored in an airtight container in the refrigerator for up to four days. Keep tortillas separate if you plan to maintain softness and freshness for longer.
Freezing
The shredded pork and sauce freeze wonderfully. Place them in freezer-safe containers or bags, and freeze for up to three months. Burritos assembled and wrapped individually can also be frozen for an easy grab-and-go meal later.
Reheating
Reheat refrigerated or thawed burritos in a skillet over medium heat to maintain their crispiness, or wrap in foil and warm in the oven. For the pork verde sauce, reheating gently on the stovetop helps preserve its fresh, vibrant flavor.
FAQs
Can I use a different meat for the Chili Verde Hatch Burritos Recipe?
Absolutely! While pork shoulder is traditional and ideal for that tender texture, you can use chicken thighs or even beef brisket if you want to mix things up. Just adjust the cooking time accordingly to ensure tenderness.
What if I can’t find Hatch green chiles?
Fresh Hatch green chiles are best for authenticity, but if they aren’t available, you can substitute with roasted poblano peppers or canned green chiles. Just keep in mind the flavor profile will shift slightly, but it will still be delicious.
Is it possible to make this recipe in a slow cooker?
Yes! After searing the pork and sautéing the veggies, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours until the pork is tender and shreddable. This makes it an easy set-it-and-forget-it meal option.
How spicy is this Chili Verde Hatch Burritos Recipe?
The spice level is moderate and can be adjusted by controlling the amount of Hatch green chiles or adding a bit of jalapeño if you prefer extra heat. The creamy cheese and fresh cilantro help balance the spice beautifully.
Can I make these burritos vegetarian?
You certainly can! Swap the pork for roasted or sautéed vegetables like mushrooms, zucchini, and bell peppers and use vegetable broth for the sauce. Add some beans for protein and top with plenty of cheese for a satisfying meatless version.
Final Thoughts
Making the Chili Verde Hatch Burritos Recipe is truly a joyful kitchen experience that rewards you with vibrant, bold flavors wrapped in comforting softness. Whether you’re cooking for family, friends, or just treating yourself, this dish captures the spirit of hearty, authentic Southwestern cooking in the best way possible. I can’t wait for you to try it and fall in love with every cheesy, saucy, tender bite just like I did.
Print
Chili Verde Hatch Burritos Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This hearty Chili Verde Hatch Burritos recipe features tender, slow-cooked pork shoulder simmered in a vibrant tomatillo and Hatch chile sauce. Wrapped in large flour tortillas with melted Monterey Jack or Oaxaca cheese and toasted to golden perfection, these burritos offer a rich blend of smoky, tangy, and savory flavors perfect for a comforting meal.
Ingredients
Pork and Seasonings
- 3 pounds pork shoulder or pork butt
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil or lard
Sauce
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 pound tomatillos, husked and halved
- 1 ½ cups Hatch green chiles, roasted and chopped (fresh or canned)
- 1 ½ teaspoons ground cumin
- 1 teaspoon Mexican oregano
- 2 cups chicken broth
- ½ cup cilantro, chopped (plus more for garnish)
Assembly
- 6 large flour tortillas
- 2 cups shredded Monterey Jack or Oaxaca cheese
Instructions
- Prepare the Pork: Cut the pork shoulder into large chunks and season evenly with 1 ½ teaspoons salt and 1 teaspoon black pepper to ensure the meat is well-seasoned for flavor throughout the cooking process.
- Sear the Pork: Heat 2 tablespoons of olive oil or lard in a large Dutch oven over medium-high heat. Add the pork chunks and sear them on all sides until they develop a golden-brown crust. This step locks in the juices and builds flavor. Remove the pork and set it aside.
- Sauté Vegetables: In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant, creating a flavorful base for the sauce.
- Cook Tomatillo and Chiles: Add the husked and halved tomatillos, roasted and chopped Hatch green chiles, ground cumin, and Mexican oregano to the pot. Cook the mixture, stirring frequently, for about 3 minutes until the vegetables soften and become aromatic.
- Simmer the Pork: Return the seared pork chunks to the pot and pour in 2 cups of chicken broth. Bring the liquid to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 2 to 3 hours until the pork is very tender and easily shreds with a fork.
- Shred the Pork and Reduce Sauce: Remove the pork from the pot and shred it using two forks. Meanwhile, leave the sauce to simmer uncovered for about 15 minutes to reduce slightly. For a smoother texture, blend the sauce if desired.
- Mix Pork with Sauce and Cilantro: Stir the chopped cilantro into the reduced sauce, then add the shredded pork back into the pot. Mix thoroughly to combine the meat with the flavorful sauce.
- Assemble Burritos: Lay out the large flour tortillas flat. Evenly distribute the cheese and the pork mixture onto each tortilla. Roll them tightly into burritos, preparing them for the final step.
- Toast Burritos: Heat a skillet over medium heat and place the burritos seam-side down. Toast each side until golden brown and the cheese inside starts to melt, about 3-4 minutes per side. This adds a pleasant crunch and warmth.
- Serve: Plate the toasted burritos, smother with extra verde sauce, sprinkle additional cheese on top, and garnish with fresh cilantro. Serve hot and enjoy the rich, zesty flavors.
Notes
- For a smoother sauce, blend the tomatillo and chile mixture after simmering before adding the shredded pork.
- Hatch green chiles can be substituted with other mild green chiles if unavailable.
- Use lard instead of olive oil for a more traditional flavor profile.
- Flour tortillas can be warmed beforehand for easier rolling.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
