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
Scale
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.
