Description
These Chili Verde Hatch Burritos are packed with slow-cooked pork, tangy tomatillo and Hatch chile sauce, and wrapped in soft tortillas for the ultimate comforting meal. Perfect for meal prep, freezer-friendly, and bursting with bold Southwestern flavor.
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
Instructions
1. Cut pork shoulder into large chunks and sear in a Dutch oven until browned on all sides.
2. Blend tomatillos, Hatch chiles, garlic, onion, and chicken broth until smooth.
3. Pour sauce over seared pork, season with salt and pepper, and simmer covered for 1.5 to 2 hours.
4. Once the pork is fork-tender, shred it and mix it back into the verde sauce.
5. Warm tortillas and fill each with pork mixture, cheese, and fresh cilantro.
6. Roll the burritos tightly and toast in a skillet for a crisp exterior if desired.
7. Serve hot with extra sauce on top.
Notes
This recipe is perfect for batch cooking and freezes well.
Adjust the spice level by adding more or fewer Hatch chiles.
For a vegetarian option, substitute pork with roasted jackfruit or sautéed mushrooms.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop and Skillet
- Cuisine: Southwestern, Mexican-Inspired
Nutrition
- Serving Size: 1 burrito
- Calories: 520
- Sugar: 3g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg