Name: Chili Verde Hatch Burritos
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Cuisine: Southwestern
Ingredients: 3 pounds pork shoulder; 1 1⁄2 cups roasted Hatch green chiles; 4 cloves garlic; 1 large white onion; 6 tomatillos; 1⁄2 cup chopped cilantro; 2 cups chicken broth; 6 large flour tortillas; 2 cups shredded Monterey Jack cheese; 1 teaspoon salt; 1⁄2 teaspoon black pepper

If you’re in the mood for something spicy, comforting, and irresistibly savory, these Chili Verde Hatch Burritos are about to be your new favorite go-to. Packed with tender pork simmered in a tangy green chili sauce made from fire-roasted Hatch chiles, this dish brings bold Southwestern flavors into every bite. Wrapped in a warm flour tortilla and often smothered with extra sauce and cheese, these burritos are a hearty answer to weeknight dinners or weekend gatherings.

Whether you’re familiar with Hatch chiles or just discovering them, their smoky, slightly sweet heat transforms this simple meal into something truly special. These burritos are a celebration of texture and flavor — soft tortillas, succulent meat, bright herbs, and that addictive roasted chili bite. Get ready to roll your way into burrito bliss.

Why You’ll Love This Chili Verde Hatch Burritos Recipe

Chili Verde Hatch Burritos are that perfect balance of comfort food and vibrant flavor. They’re satisfying yet not heavy, spicy but not overwhelming, and ideal for make-ahead meals. You can customize them endlessly — add beans, swap in chicken, load up with rice, or make them extra cheesy. Plus, they freeze beautifully, so you can always have a batch ready for lazy nights.

What Kind of Tortillas Work Best for Burritos?

When it comes to wrapping up your hearty chili verde, go for large, soft flour tortillas. They need to be pliable enough to hold the generous filling without cracking. Warming them slightly before filling makes them even easier to roll, and gives them that slightly toasted flavor if you choose to sear them after assembling. Corn tortillas are delicious but better suited for tacos, as they tend to break when overstuffed.

Ingredients for the Chili Verde Hatch Burritos

The ingredients here are simple but thoughtfully chosen to create depth and balance in every bite. From the smoky heat of the Hatch chiles to the slow-cooked pork, every component matters.

Pork shoulder: The perfect cut for slow cooking, becoming melt-in-your-mouth tender.
Hatch green chiles: Fire-roasted for that signature smoky heat. Canned is fine, but fresh is divine.
Garlic cloves: For aromatic depth that infuses the verde sauce.
White onion: Adds sweetness and flavor to the base of the chili verde.
Tomatillos: Bring tang and brightness to the sauce.
Cilantro: Stirred in at the end for a fresh herbaceous lift.
Chicken broth: Helps simmer everything down into a lush sauce.
Flour tortillas: Soft and sturdy to wrap all that goodness.
Monterey Jack cheese: Melts beautifully and adds creaminess.
Salt & pepper: Essential to season everything to taste.

How To Make the Chili Verde Hatch Burritos

Step 1: Sear the Pork

Start by cutting the pork shoulder into chunks and searing it in a Dutch oven until browned. This locks in flavor and adds depth to the finished sauce.

Step 2: Blend the Verde Sauce

In a blender, combine tomatillos, garlic, onion, Hatch chiles, and chicken broth. Blend until smooth. This is your tangy, spicy verde base.

Step 3: Simmer Everything Together

Pour the blended sauce over the seared pork, season with salt and pepper, and let it simmer for 1.5 to 2 hours until the pork is fork-tender and the sauce is thickened.

Step 4: Assemble the Burritos

Warm the flour tortillas and spoon a generous amount of pork and sauce into the center. Top with shredded Monterey Jack cheese and fresh cilantro.

Step 5: Roll and Serve

Roll the burritos tightly and sear them in a skillet if desired for a crisp exterior. Serve with extra sauce on top and enjoy hot.

Serving and Storing Chili Verde Hatch Burritos

These burritos are best served hot, ideally right after assembling and toasting for that crisp-tender combo. They feed around 6 people generously, depending on how stuffed you make each burrito. Leftovers can be refrigerated for up to 4 days or frozen individually for easy meal prep. Simply reheat in the oven or microwave until hot throughout.

What to Serve With Chili Verde Hatch Burritos?

Mexican Rice

A classic side that soaks up extra verde sauce beautifully.

Refried Beans

Creamy and earthy, they balance out the heat in the burritos.

Elote (Mexican Street Corn)

Sweet, smoky, and loaded with cheese and lime, it complements the burritos perfectly.

Guacamole

Adds creaminess and cools down the spice with its rich texture.

Pico de Gallo

Fresh and bright, this salsa adds a crunchy contrast.

Tortilla Chips with Salsa Verde

Perfect for scooping up extra sauce or munching while you prep.

Cucumber Lime Agua Fresca

A refreshing drink that cuts through the savory richness.

Shredded Lettuce Salad with Lime Dressing

Keeps things light and zesty on the side.

Want More Burrito Ideas?

If you love these Chili Verde Hatch Burritos, you might want to check out some of our other crave-worthy creations:

Cheesy Beef Enchilada Tortellini when you’re craving pasta and Tex-Mex in one bite.
Tex-Mex Beef Enchiladas for a baked comfort food classic.
Creamy Chicken and Broccoli to swap the spice for creamy simplicity.
Cajun Potato Soup for something cozy and bold.
Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake if you love comforting one-dish meals.

Save This Recipe For Later

📌 Save this recipe to your Pinterest board so you can whip it up anytime the craving hits.

And if you make these, let me know how they turned out. Did you go spicy or mild on the Hatch chiles? Did you add beans, rice, or maybe a splash of lime crema?

I love seeing how these recipes come to life in your kitchen. Feel free to share your tips or questions below. We’re all here to cook better together.

Explore even more bold, flavorful dishes and sweet favorites over at Zoe Recipes on Pinterest!