Description

If you’re craving a bold, comforting, and irresistibly crispy meal, these Chili Verde Hatch Burritos are calling your name. Perfect for dinner ideas, meal prep, or when you want to impress guests, this easy recipe is loaded with slow-braised pork shoulder in a vibrant Hatch green chile and tomatillo sauce. Wrapped in a tortilla, filled with cilantro-lime rice and melty cheese, then pan-seared until golden and optionally smothered in extra verde sauce — it’s the kind of food idea that hits all the right notes. Whether you’re looking for a quick breakfast upgrade or a hearty dinner recipe, these burritos deliver bold flavor and satisfying crunch in every bite.

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

Instructions

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

2. Blend Hatch chiles, tomatillos, onion, garlic, jalapeño, broth, and lime juice until smooth.

3. Transfer pork to slow cooker or Dutch oven, pour sauce over it, and cook on low for 6–8 hours. Shred when tender.

4. Prepare cilantro-lime rice and set aside.

5. Assemble burritos with rice, shredded pork, cheese, and desired add-ins. Roll tightly.

6. Heat skillet with butter or oil and pan-sear burritos seam-side down until golden and crisp on all sides.

7. For smothered style, ladle more chile verde sauce on top and garnish with cilantro and lime.

Notes

For best flavor, make the pork and chile verde sauce a day in advance and let it rest overnight.

Use medium heat while searing burritos to avoid burning the outside before the inside is heated.

Don’t overstuff the burritos — it’s tempting, but leads to tearing and messy rolls.

Prep Time: 25 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow cook, pan-sear
Cuisine: Mexican-American

Nutrition

Serving Size: 1 burrito
Calories: 620
Sugar: 4g
Sodium: 780mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 5g
Protein: 35g
Cholesterol: 95mg

Keywords: easy recipe, dinner ideas, chile verde burrito, Hatch chiles, food ideas