Description
This Chili Verde Hatch Burritos recipe features tender pork simmered in a spicy tomatillo and Hatch chile sauce, wrapped in warm tortillas with beans, rice, and melted cheese. A flavorful and hearty Southwest-style burrito perfect for meal prep or family dinners.
Ingredients
3 pounds pork shoulder
2 cups Hatch green chiles (roasted, peeled, chopped)
6 tomatillos (husks removed and rinsed)
1 large white onion (quartered)
5 garlic cloves
2 teaspoons ground cumin
1 cup fresh cilantro (stems and leaves)
2 cups chicken broth
1 teaspoon salt
1 teaspoon black pepper
6 large flour tortillas
1 ½ cups refried beans
2 cups cooked rice
2 cups shredded Monterey Jack cheese
1 lime (cut into wedges)
Instructions
1. Cut pork shoulder into large chunks, season with salt and pepper.
2. In a Dutch oven, heat oil and sear pork until browned on all sides.
3. In a blender, combine Hatch chiles, tomatillos, onion, garlic, cumin, cilantro, and chicken broth. Blend until smooth.
4. Pour the verde sauce over the pork in the Dutch oven.
5. Cover and simmer on low heat for 2 to 3 hours, until pork is tender and shreds easily.
6. Shred the pork directly in the pot and mix with the sauce.
7. Warm flour tortillas.
8. Spread refried beans on each tortilla, followed by rice, shredded pork with sauce, and cheese.
9. Roll each burrito tightly.
10. Toast in a skillet until golden or bake in a dish with extra cheese until melted and bubbly.
Notes
Use mild or hot Hatch chiles depending on your spice preference.
You can make the pork and sauce a day ahead for easier assembly.
Wrap leftovers individually and freeze for quick future meals.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Stovetop and Oven
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 625
- Sugar: 4g
- Sodium: 940mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 95mg