Green Chili Hatch Burritos

why make this recipe

Green Chili Hatch Burritos are a delicious and comforting meal that brings a taste of the Southwest right to your kitchen. These burritos are packed with tender, flavorful pork and smothered in a zesty hatch green chili sauce. They’re perfect for family dinners, meal prep, or even gatherings with friends. Plus, making burritos at home is a simple way to customize each one to your liking!

how to make Green Chili Hatch Burritos

Ingredients

• 3 lbs pork shoulder (cut into large chunks)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1/2 tsp oregano
• 6 roasted Hatch green chiles (peeled, seeded, chopped) or 1 (7 oz) can
• 4 tomatillos (husks removed, rinsed, and halved)
• 1 large onion (roughly chopped)
• 4 cloves garlic
• 1 jalapeño (seeded)
• 1/2 cup chicken broth
• 1 lime (juiced)
• 6 large flour tortillas
• 2 cups cooked cilantro-lime rice
• 1 1/2 cups shredded Monterey Jack or Pepper Jack cheese
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced tomatoes (optional)
• 1/2 cup sour cream (optional)
• 1 tbsp butter or neutral oil
• Extra chile verde sauce
• Chopped cilantro and lime wedges

Directions

1. Pat the pork dry and season with salt, pepper, cumin, and oregano. Sear the pork in olive oil until browned on all sides.
2. In a blender, combine hatch chiles, tomatillos, onion, garlic, jalapeño, broth, and lime juice. Blend until smooth.
3. Transfer the pork to a slow cooker or Dutch oven. Pour the sauce over the pork and cook on low for 6–8 hours. Shred the pork when it’s tender.
4. Prepare the cilantro-lime rice and set aside.
5. Assemble the burritos by adding rice, shredded pork, cheese, and any desired add-ins. Roll each burrito tightly.
6. Heat a skillet with butter or oil. Pan-sear the burritos seam-side down until golden and crisp on all sides.
7. For a smothered style, ladle extra chile verde sauce on top and garnish with cilantro and lime.

how to serve Green Chili Hatch Burritos

Serve the burritos hot with a side of extra chile verde sauce, chopped cilantro, and lime wedges. You can also add diced tomatoes and sour cream for more flavor!

how to store Green Chili Hatch Burritos

To store leftovers, wrap the burritos tightly in plastic wrap or aluminum foil and place them in an airtight container. They can be kept in the refrigerator for up to three days. For longer storage, you can freeze them, and they’ll last for about three months.

tips to make Green Chili Hatch Burritos

• Make sure to sear the pork well for added flavor.
• Blend the sauce until smooth for the best texture.
• Feel free to add other ingredients to your burritos, such as beans or avocado, to customize them.

variation

You can make a vegetarian version by substituting the pork with beans, lentils, or grilled vegetables. Use the same seasoning and sauce to keep the flavor profile intact!

FAQs

1. Can I use a different type of meat?
Yes! You can use chicken or turkey instead of pork shoulder. Just adjust the cooking time as needed.

2. What can I use instead of Hatch chiles?
If you can’t find Hatch chiles, you can use other types of green chiles or even canned green enchilada sauce for a different but tasty flavor.

3. Can I make this recipe in advance?
Absolutely! You can prepare the pork and sauce ahead of time and store them in the fridge. Assemble and cook the burritos when you’re ready to eat.

Green Chili Hatch Burritos

These delicious burritos are packed with tender pork and smothered in a zesty hatch green chili sauce, perfect for family dinners or gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican, Southwestern

Calories: 700

Ingredients Method Notes

Ingredients

  

For the Pork Filling

• 3 lbs pork shoulder (cut into large chunks) You can use chicken or turkey instead.
• 1 tbsp olive oil
• 1 tsp kosher salt Adjust to taste.
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1/2 tsp oregano
• 6 roasted Hatch green chiles (peeled, seeded, chopped) or 1 (7 oz) can Use any type of green chiles if Hatch chiles are unavailable.
• 4 tomatillos (husks removed, rinsed, and halved)
• 1 large onion (roughly chopped)
• 4 cloves garlic
• 1 jalapeño (seeded)
• 1/2 cup chicken broth
• 1 lime (juiced)

For Assembly

• 6 large flour tortillas
• 2 cups cooked cilantro-lime rice
• 1 1/2 cups shredded Monterey Jack or Pepper Jack cheese
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced tomatoes (optional)
• 1/2 cup sour cream (optional)
• 1 tbsp butter or neutral oil
• Extra chile verde sauce
• Chopped cilantro and lime wedges

Method

 

Prepare the Pork

1. Pat the pork dry and season with salt, pepper, cumin, and oregano.
2. Sear the pork in olive oil until browned on all sides.

Make the Sauce

1. In a blender, combine hatch chiles, tomatillos, onion, garlic, jalapeño, broth, and lime juice. Blend until smooth.

Cook the Pork

1. Transfer the pork to a slow cooker or Dutch oven.
2. Pour the sauce over the pork and cook on low for 6–8 hours. Shred the pork when it’s tender.

Assemble the Burritos

1. Prepare the cilantro-lime rice and set aside.
2. Assemble the burritos by adding rice, shredded pork, cheese, and any desired add-ins. Roll each burrito tightly.

Finish the Burritos

1. Heat a skillet with butter or oil.
2. Pan-sear the burritos seam-side down until golden and crisp on all sides.
3. For a smothered style, ladle extra chile verde sauce on top and garnish with cilantro and lime.

Notes

Make sure to sear the pork well for added flavor. Blend the sauce until smooth for the best texture. Feel free to add other ingredients to customize the burritos.