Chili Verde Hatch Burritos

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Golden, crispy on the outside, juicy and flavor-packed on the inside — these Chili Verde Hatch Burritos are the kind of meal that stops all conversation at the dinner table. Each bite is a bold combination of tender shredded pork slow-cooked in a vibrant hatch green chile sauce, perfectly paired with creamy melted cheese, fragrant cilantro-lime rice, and a hint of citrus from tomatillos. Then it’s all wrapped in a tortilla and griddled to golden perfection for a slightly crunchy finish that adds a whole new level of satisfaction.

This isn’t your average burrito — this is comfort food with flair. The earthy smokiness of roasted Hatch chiles blends beautifully with the zesty warmth of garlic, onions, and jalapeños. Whether you’re planning a cozy family dinner or meal-prepping for the week, these burritos deliver every time. Smother them in extra chile verde sauce and top with a sprinkle of fresh cilantro for that restaurant-style experience right at home.

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Why You’ll Love This Chili Verde Hatch Burritos Recipe

• Bold, smoky flavors from authentic Hatch green chiles
• Crispy golden tortilla exterior for a satisfying bite
• Great for meal prep — they reheat beautifully
• Customizable with your favorite fillings or spice level
• Smothered option makes it even more indulgent

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Preparation Phase & Tools to Use

To make the best Chili Verde Hatch Burritos, having the right tools is just as important as the ingredients. You’ll need a slow cooker or Dutch oven to slow-braise the pork until it’s fall-apart tender. A blender or food processor is essential to create a smooth, flavorful chile verde sauce. A large non-stick skillet or flat griddle helps you get that perfectly golden crust on your burritos. Don’t forget a sharp knife for prepping vegetables and a cutting board to keep everything organized.

Each tool plays a key role: slow cooking brings out rich pork flavor, blending gives you that silky sauce, and the skillet finishes it all off with crispy magic.

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Preparation Tips

Start with a well-marbled pork shoulder or butt for the most flavorful, tender result. Roast or blister your Hatch chiles if using fresh — it deepens their flavor significantly. When assembling, don’t overstuff your tortillas; it’s tempting, but it makes them harder to seal and sear. To prevent soggy bottoms, let your chile verde sauce thicken slightly before spooning it into burritos. And when pan-searing, use medium heat — rushing it can burn the tortilla before the inside is heated through. Let burritos rest a minute before cutting; this helps everything set and hold together better.

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Ingredients for this Chili Verde Hatch Burritos Recipe

For the Pork Chile Verde:

• 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, and chopped) or 1 (7 oz) can Hatch green chiles
• 4 tomatillos (husks removed, rinsed, and halved)
• 1 large onion (roughly chopped)
• 4 cloves garlic
• 1 jalapeño (seeded for less heat)
• 1/2 cup chicken broth
• Juice of 1 lime

For the Burrito Assembly:

• 6 large flour tortillas (burrito size)
• 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)

For the Crispy Finish:

• 1 tbsp butter or neutral oil (for pan-searing)

Optional Smothered Style:

• Extra chile verde sauce
• Chopped cilantro and lime wedges for garnish

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Step 1: Sear the Pork

Start by patting the pork shoulder chunks dry and seasoning them with salt, pepper, cumin, and oregano. Heat olive oil in a Dutch oven or skillet over medium-high heat and sear the pork on all sides until browned. This locks in flavor and gives the final dish extra depth.

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Step 2: Prepare the Chile Verde Sauce

In a blender or food processor, combine roasted Hatch chiles, tomatillos, onion, garlic, jalapeño, chicken broth, and lime juice. Blend until smooth. Taste and adjust seasoning if needed.

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Step 3: Braise the Pork

Transfer the seared pork to a slow cooker or return to the Dutch oven. Pour the chile verde sauce over the pork. Cook on low for 6–8 hours or until the pork is fork-tender. Once cooked, shred the pork directly in the pot and mix well with the sauce.

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Step 4: Prepare the Rice

While the pork is braising, make the cilantro-lime rice. Cook 1 cup of long-grain rice according to package directions. Once done, fluff with a fork and stir in chopped cilantro and juice from half a lime.

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Step 5: Assemble the Burritos

Lay out the flour tortillas and layer each with a scoop of cilantro-lime rice, a generous helping of shredded pork, shredded cheese, and optional add-ins like tomatoes or sour cream. Fold in the sides and roll tightly into burritos.

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Step 6: Pan-Sear the Burritos

Heat a skillet or griddle over medium heat and add butter or oil. Place burritos seam-side down and press gently with a spatula. Cook until golden brown and crispy on all sides. This gives the burritos a satisfying crunch and seals them perfectly.

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Step 7: Smother (Optional)

To serve smothered-style, ladle extra chile verde sauce over the top of the burritos and garnish with fresh cilantro and a squeeze of lime. Serve hot and enjoy the bold, comforting flavors!

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Notes

For maximum flavor, make the chile verde pork a day in advance. Letting it rest overnight deepens the flavor and makes shredding easier. If using canned Hatch chiles, opt for fire-roasted or whole versions for the most authentic taste. When pan-searing the burritos, make sure not to overcrowd the skillet — give each one space so it can crisp up evenly without steaming.

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Watch Out for These Mistakes While Cooking

• Skipping the sear on pork: It might seem like an extra step, but searing adds a rich, caramelized flavor base that makes the dish.
• Not thickening the sauce: Too thin, and the chile verde can make your burritos soggy. Let it simmer to reduce slightly.
• Overstuffing tortillas: Resist the urge! It makes rolling difficult and leads to tearing or uneven heating.
• High heat during pan-searing: This often burns the outside while leaving the inside cold. Medium heat is ideal for a crispy, even cook.
• Neglecting seasoning adjustments: Always taste the sauce after blending. Tomatillos and chiles can vary — balance with lime, salt, or even a touch of honey if too tart.

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Storage Instructions

Store leftover pork and sauce separately from assembled burritos for best texture. Refrigerate the shredded pork and sauce in airtight containers for up to 4 days. To freeze, cool completely, then portion and freeze for up to 3 months. Assemble burritos fresh and sear when ready to eat. If freezing assembled burritos, wrap tightly in foil and store in freezer bags. Reheat wrapped in foil in the oven or unwrap and microwave, then crisp in a skillet.

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Estimated Nutrition (per burrito, assuming 6 total servings)

• Calories: 620
• Protein: 35g
• Fat: 32g
• Saturated Fat: 12g
• Carbohydrates: 48g
• Fiber: 5g
• Sugar: 4g
• Sodium: 780mg
• Cholesterol: 95mg

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Frequently Asked Questions

Can I make this recipe with chicken instead of pork?

Absolutely! Boneless, skinless chicken thighs work best. Adjust cooking time — around 4–5 hours on low in the slow cooker.

Are Hatch chiles very spicy?

They range from mild to medium heat. You can use mild versions or reduce the quantity if you’re spice-sensitive.

What if I can’t find Hatch chiles?

Substitute with Anaheim or poblano peppers. While not identical, they provide a similar flavor profile.

Can I use store-bought green enchilada sauce?

Yes, in a pinch. It won’t be as rich or fresh-tasting as homemade, but it works well if you’re short on time.

How do I prevent the burrito from getting soggy?

Drain excess sauce before adding to the burrito, and let fillings cool slightly. Pan-searing also helps seal it all in.

Can I make this recipe vegetarian?

Sure! Swap the pork with roasted vegetables, black beans, or even jackfruit for a hearty vegetarian version.

Do I need to roast the tomatillos?

No, but roasting them enhances their flavor. If you’re short on time, blending them raw still works fine.

What’s the best cheese to use?

Monterey Jack or Pepper Jack melt beautifully and complement the chile verde flavor, but any melty cheese like Oaxaca or mozzarella works.

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Conclusion

Chili Verde Hatch Burritos are the perfect fusion of bold flavors and satisfying textures. With slow-braised pork in tangy, spicy green chile sauce, wrapped in a crisped tortilla and optionally smothered for extra indulgence, this dish delivers on every level. It’s perfect for a weekend dinner, meal prep, or impressing guests with something unforgettable. Take your time, savor the process, and enjoy every flavorful bite.

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