If you are craving something vibrant, hearty, and irresistibly flavorful, the Chili Verde Hatch Burritos Recipe will become your new favorite go-to meal. This recipe combines tender, slow-cooked pork shoulder bathed in a tangy, zesty verde sauce made with fresh tomatillos and the famous Hatch green chiles that bring just the right amount of smoky heat and bright color. Wrapped in warm flour tortillas and melted with gooey cheese, these burritos deliver a satisfying texture and a celebration of Southwestern flavors that will delight every bite.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step toward a show-stopping Chili Verde Hatch Burritos Recipe. Each component plays a crucial role, from the rich pork shoulder that offers melt-in-your-mouth texture to the fresh tomatillos and Hatch chiles that brighten up the dish with their distinctive flavors.
- 3 pounds pork shoulder or pork butt: Provides tender, juicy meat that shreds perfectly after slow cooking.
- 2 tablespoons olive oil or lard: Used for searing the pork to lock in flavor and add depth.
- 1 ½ teaspoons salt: Enhances all the flavors and seasons the pork evenly.
- 1 teaspoon black pepper: Adds a subtle kick and balances the richness.
- 1 large onion, chopped: Brings sweetness and texture to the verde sauce.
- 4 cloves garlic, minced: Packs a fragrant punch that complements the green chiles.
- 1 pound tomatillos, husked and halved: The star of verde sauce, giving it tang and brightness.
- 1 ½ cups Hatch green chiles, roasted and chopped: Infuses smoky heat and authentic Southwestern flavor.
- 1 ½ teaspoons ground cumin: Adds earthiness and warmth to the sauce.
- 1 teaspoon Mexican oregano: Provides herbal notes that lift the sauce’s complexity.
- 2 cups chicken broth: The cooking liquid that keeps the pork moist and helps blend flavors.
- ½ cup cilantro, chopped (plus more for garnish): Fresh and vibrant, it brightens the entire dish.
- 6 large flour tortillas: Soft and pliable, essential for wrapping the delicious filling.
- 2 cups shredded Monterey Jack or Oaxaca cheese: Melts beautifully, adding creamy richness.
How to Make Chili Verde Hatch Burritos Recipe
Step 1: Prepare and Season the Pork
Start by cutting the pork shoulder into large chunks that will cook evenly and become fall-apart tender. Season each piece generously with salt and black pepper to build layers of flavor right from the beginning. This base seasoning will enhance the richness of the meat throughout the cooking process.
Step 2: Sear the Pork
Heat olive oil or lard in a large Dutch oven over medium-high heat. Searing the pork in hot oil is key—it locks in the juices and creates a beautifully browned crust for added texture and depth. Once browned on all sides, remove the pork and set it aside while you work on the sauce.
Step 3: Sauté the Aromatics
In the same pot, toss in the chopped onion and cook until translucent, softening their natural sweetness. Add minced garlic and cook for just about a minute to release its amazing aroma without burning it. This forms a flavorful foundation for the chili verde sauce.
Step 4: Build the Verde Sauce
Throw in the halved tomatillos, roasted and chopped Hatch green chiles, ground cumin, and Mexican oregano. Let them cook together for about 3 minutes until fragrant, which enhances the bold green flavors that define this dish. This step really wakes up your kitchen with fresh, zesty smells.
Step 5: Simmer the Pork
Return the seared pork pieces to the pot and pour in 2 cups of chicken broth. Bring everything to a boil and then reduce the heat to low for a slow simmer. Cover the pot and let the pork cook gently for 2 to 3 hours until it is fork-tender and soaked full of verde goodness. This slow cooking is what makes the Chili Verde Hatch Burritos Recipe so irresistibly tender.
Step 6: Finish the Sauce and Shred the Pork
Remove the pork from the pot and shred it using two forks. Meanwhile, keep the verde sauce simmering uncovered for about 15 minutes to reduce and thicken slightly. If you prefer a smoother sauce, you can blend it to your desired consistency. Stir chopped cilantro into the sauce to add a fresh, herbal note before mixing in the shredded pork once more.
Step 7: Assemble and Toast the Burritos
Lay out the flour tortillas flat on your work surface. Add a generous amount of the cheesy pork mixture in the center of each. Roll the tortillas tightly into burritos. Heat a skillet over medium heat and toast the burritos on both sides until golden and slightly crisp. This toasting adds a pleasant texture contrast to the soft filling.
Step 8: Serve with Extra Verde Sauce and Cheese
Plate your burritos and generously smother them with extra verde sauce and more shredded cheese. Garnish with fresh cilantro for a burst of color and herbal brightness. Serve them piping hot for a meal that’s as vibrant as it is comforting.
How to Serve Chili Verde Hatch Burritos Recipe
Garnishes
Adding the perfect garnishes can elevate your Chili Verde Hatch Burritos Recipe to restaurant-quality status. Fresh cilantro sprigs brighten the dish, while dollops of sour cream cool the palate against the spicy verde. A squeeze of lime juice adds a refreshing tang that balances the richness perfectly.
Side Dishes
Consider pairing these burritos with simple sides that complement and do not compete. Mexican rice or refried beans provide hearty staples, while a crisp cabbage slaw or a fresh corn salad adds crunch and freshness. Each side dish can bring a new layer of texture and flavor to the meal.
Creative Ways to Present
Why not turn your Chili Verde Hatch Burritos Recipe into a fun, shareable experience? Slice the burritos into smaller, bite-sized pieces for a party platter or arrange them neatly on a colorful plate with contrasting sides for a festive presentation. Wrapping them in foil keeps them warm on-the-go, making them perfect for picnics or game days.
Make Ahead and Storage
Storing Leftovers
Leftover Chili Verde Hatch Burritos store beautifully in the fridge for up to 3 days. Place the burritos and extra verde sauce separately in airtight containers to maintain texture. When ready to enjoy, reheat gently to keep the cheese melty without drying out the meat.
Freezing
This recipe also freezes well. Wrap each burrito tightly in plastic wrap and tuck them into a freezer-safe bag or container. They can be frozen for up to 2 months, perfect for busy days when you want a homemade meal with minimal effort.
Reheating
To reheat, unwrap the burrito and warm it in a skillet over medium heat until heated through and the tortilla crisps back up. Alternatively, microwave on medium power in short bursts, then finish on a skillet for a crisp finish. Add fresh verde sauce and cheese after reheating to restore the dish’s fresh appeal.
FAQs
Can I use a different cut of meat instead of pork shoulder?
Absolutely! While pork shoulder is ideal for its fat content and tenderness after slow cooking, you can also use pork butt, or even chicken thighs if you prefer a lighter option. Just adjust cooking times accordingly.
What if I can’t find Hatch green chiles?
If Hatch chiles are unavailable, you can substitute with other mild green chiles like Anaheim or poblano peppers. Roasting and chopping them will still provide that smoky, fresh green chile flavor essential to the recipe.
Is it possible to make the sauce smoother?
Yes! After the sauce has simmered and reduced, blend it with an immersion blender or in a countertop blender until smooth. This creates a luxurious sauce that coats every bite of pork in your burritos.
Can I make these burritos vegetarian?
Definitely. Substitute the pork with hearty roasted vegetables, beans, or even jackfruit for a plant-based version. Use vegetable broth instead of chicken broth, and the sauce will remain just as flavorful.
How spicy are these burritos?
The spice level is moderate, thanks to the Hatch green chiles. If you prefer more heat, add extra chiles or a pinch of cayenne pepper. For a milder version, reduce the amount of green chiles and avoid adding any extra hot peppers.
Final Thoughts
There is something truly special about making and sharing the Chili Verde Hatch Burritos Recipe. From the tender meat and bright verde sauce to the melty cheese and soft tortillas, every element comes together in a dish that feels like a warm hug on a plate. I encourage you to try this recipe—it’s a delicious journey into vibrant Southwestern flavors that’s sure to become a beloved staple in your kitchen.
Print
Chili Verde Hatch Burritos Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Burrito
- Method: Stovetop
- Cuisine: Mexican
Description
These Chili Verde Hatch Burritos feature tender, slow-cooked pork shoulder simmered in a vibrant tomatillo and Hatch green chile sauce. Wrapped in warm flour tortillas with melted Monterey Jack cheese and garnished with fresh cilantro, these burritos deliver a deliciously authentic and comforting Mexican-inspired meal perfect for any occasion.
Ingredients
Meat and Seasoning
- 3 pounds pork shoulder or pork butt, cut into large chunks
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
Sauce and Aromatics
- 2 tablespoons olive oil or lard
- 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)
Burritos
- 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 them evenly with salt and black pepper.
- Sear the Pork: Heat olive oil or lard in a large Dutch oven over medium-high heat. Add the pork pieces and sear until browned on all sides to develop flavor. Remove from the pot and set aside.
- Sauté Aromatics: In the same pot, cook the chopped onion over medium heat until translucent. Add minced garlic and cook for an additional minute until fragrant.
- Cook Tomatillo Mixture: Add husked and halved tomatillos, roasted Hatch green chiles, ground cumin, and Mexican oregano to the pot. Cook for about 3 minutes until the mixture becomes fragrant.
- Simmer Pork: Return the seared pork to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook gently for 2 to 3 hours until the pork is fork-tender and easily shredded.
- Shred Pork and Reduce Sauce: Remove the pork and shred it finely. Meanwhile, simmer the sauce uncovered for 15 minutes to reduce and intensify the flavors. Optionally, blend the sauce for a smoother texture.
- Combine Pork and Sauce: Stir chopped cilantro into the reduced sauce. Return shredded pork to the pot and mix well to coat with the verde sauce.
- Assemble Burritos: Lay out the flour tortillas. Divide the pork mixture among them and sprinkle evenly with shredded Monterey Jack or Oaxaca cheese. Roll each tortilla tightly into a burrito.
- Toast Burritos: Heat a skillet over medium heat. Place the burritos seam-side down and toast until golden brown and crispy on both sides, ensuring the cheese melts inside.
- Serve: Plate the toasted burritos, generously smother with extra verde sauce and sprinkle more cheese on top. Garnish with fresh cilantro and serve hot for maximum flavor.
Notes
- If you prefer a smoother sauce, blend the verde sauce after simmering and before adding the shredded pork back in.
- For extra heat, add diced jalapeños or increase the Hatch chile quantity.
- Use fresh Hatch chiles during their season for the most authentic flavor; canned can be used year-round.
- Leftover burritos can be wrapped tightly and refrigerated for up to 3 days or frozen for up to 1 month.
- Oaxacan cheese or Monterey Jack both melt well, but feel free to substitute with your favorite melting cheese.
