Chili Verde Hatch Burritos (Printer-Friendly)
Slow-cooked pork with smoky Hatch chiles and fresh herbs served in warm flour tortillas with tasty toppings.
# What You’ll Need:
→ Pork and Sauce
01 -
2 lb pork loin, trimmed with slight marbling
02 -
10 oz Hatch green chiles, roasted and peeled (fresh or canned)
03 -
1 cup fresh cilantro leaves
04 -
4 cloves garlic, minced
05 -
1 tsp fine sea salt
06 -
1 tbsp ancho chili seasoning
→ Tortillas and Toppings
07 -
6 large flour tortillas, burrito size
08 -
½ cup sour cream
09 -
1 cup shredded cheese (Monterey Jack or Queso Fresco)
10 -
½ cup diced onion
11 -
¼ cup fresh cilantro leaves
# Steps to Follow:
01 -
In a blender, combine roasted Hatch green chiles, fresh cilantro, minced garlic, sea salt, and ancho chili seasoning. Purée until the sauce is smooth and vibrant.
02 -
Place the pork loin in a slow cooker and pour the green chile sauce evenly over it. Cover and cook on low for 8 hours until pork is tender. Shred the pork with two forks directly in the sauce, mixing to coat each piece thoroughly.
03 -
Heat the flour tortillas on a dry skillet over medium heat or microwave until soft and pliable.
04 -
Spoon a generous portion of the shredded pork with sauce onto each tortilla. Add sour cream, shredded cheese, diced onion, and fresh cilantro as desired. Fold in the sides and roll from bottom to top to form a neat burrito.
# Helpful Hints:
01 -
Roasting Hatch chiles fresh enhances smoky flavor; canned chiles are acceptable when fresh are unavailable.
02 -
Leftover pork can be refrigerated up to four days or frozen for convenient future use.
03 -
For extra spiciness, increase ancho chili seasoning or add fresh jalapeño peppers to the sauce.