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
Scale
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.
