Here’s a mouthwatering, restaurant-worthy recipe for Chili Verde Burritos with Hatch Green Chile Sauce — filled with tender pork, wrapped in warm tortillas, and smothered in a bold, tangy green chile sauce. Perfect for meal prep, freezer meals, or feeding a crowd!
🌯 Chili Verde Burritos with Hatch Green Chile Sauce
🍽️ Serves: 6–8
⏱️ Total Time: ~2.5 hours (mostly hands-off)
Bonus: Freezer-friendly & slow cooker adaptable
📋 Ingredients:
🔹 For the Pork Chili Verde:
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2.5–3 lbs boneless pork shoulder or pork butt, cut into 1-inch cubes
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1 tbsp olive oil
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Salt & pepper to taste
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1 onion, diced
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4 cloves garlic, minced
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1 tsp ground cumin
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1 tsp oregano
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1/2 tsp coriander (optional)
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2 cups roasted Hatch green chiles, peeled and chopped (or 1½ cups canned)
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1 cup chicken broth
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Juice of 1 lime
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Optional: 1 small jalapeño, chopped (for extra heat)
🔹 For Assembly:
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6–8 large flour tortillas
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1½ cups refried beans (optional layer)
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2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
🔹 For Hatch Green Chile Sauce (optional extra topping):
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1 tbsp butter
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1 tbsp flour
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1 cup chicken broth
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1 cup roasted Hatch green chiles, chopped
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1/2 tsp garlic powder
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Salt to taste
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Splash of cream or sour cream (optional for richness)
🔪 Instructions:
🔸 1. Brown the Pork:
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Season pork cubes with salt and pepper.
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In a large pot or Dutch oven, heat olive oil and brown pork on all sides. Work in batches to avoid crowding.
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Set browned pork aside.
🔸 2. Cook the Base:
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In the same pot, sauté onions until soft. Add garlic, cumin, oregano, and coriander; cook for 1 minute.
🔸 3. Simmer the Chili Verde:
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Return pork to the pot. Add Hatch green chiles, chicken broth, and lime juice.
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Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until pork is fork-tender and sauce is thickened.
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Slow Cooker Option: Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
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🔸 4. Make the Green Chile Sauce (Optional):
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In a small saucepan, melt butter and whisk in flour to make a roux.
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Slowly whisk in broth, then add green chiles, garlic powder, and a pinch of salt.
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Simmer until thickened (~5 mins). Stir in cream or sour cream for a creamy version.
🔸 5. Assemble the Burritos:
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Warm tortillas.
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Spread a layer of refried beans (if using), then spoon in a generous portion of pork chili verde and sprinkle with cheese.
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Roll tightly into burritos.
🔸 6. Serve or Bake:
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For wet burritos: Place burritos in a baking dish, cover with green chile sauce and more cheese, and bake at 375°F (190°C) for 15–20 minutes until bubbly.
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For handheld: Wrap in foil to keep warm and portable!
🧊 Storage & Freezing:
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Fridge: Store leftovers 3–4 days.
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Freezer: Wrap individual burritos in foil or plastic, freeze up to 2 months. Reheat in oven or microwave.
🍽️ Serving Ideas:
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Top with sour cream, fresh cilantro, or pickled red onions
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Serve with Mexican rice, pinto beans, or chips & guac