Description
Experience the comforting flavors of these Delicious Chili Verde Hatch Burritos, perfect for an easy, satisfying meal. Tender pork loin slow-cooked in a vibrant Hatch green chile sauce is wrapped in warm flour tortillas with cheese, onions, cilantro, and sour cream for a hearty, flavorful bite every time.
Ingredients
Scale
Meat and Marinade
- 2 pounds pork loin (can substitute with chicken or beef)
- 2 cups Hatch green chiles (use milder varieties for less heat)
- 4 cloves minced garlic (fresh or powdered)
- 1 teaspoon salt (adjust according to taste)
- 2 tablespoons ancho chili seasoning (substitute with chili powder if unavailable)
Burrito Assembly
- 8 large flour tortillas (consider whole wheat or corn as alternatives)
- 1 cup fresh cilantro (optional)
- 1 cup sour cream (for creaminess)
- 1 cup shredded cheese (choose your favorite)
- 1 cup diced onions (customize to preference)
Instructions
- Prepare the chili verde sauce: Blend the Hatch green chiles, fresh cilantro, minced garlic, salt, and ancho chili seasoning in a blender until you achieve a smooth, vibrant sauce.
- Cook the pork: Place the pork loin in your slow cooker and pour the blended chili verde sauce evenly over the meat. Set the slow cooker to low and let it cook for 8 hours, allowing the pork to become tender and infused with the chili flavors.
- Warm the tortillas: About 15 minutes before the pork finishes cooking, preheat a skillet over medium heat or prepare your microwave to warm the flour tortillas. Heat them until soft and pliable.
- Shred and mix the pork: Once the pork is tender, shred it directly in the slow cooker using forks, mixing it thoroughly with the chili verde sauce to ensure every bite is flavorful.
- Assemble the burritos: Lay a warm tortilla flat, then spoon a generous portion of the shredded pork mixture onto the center. Add shredded cheese, diced onions, sour cream, and optional fresh cilantro.
- Fold and roll: Fold the edges of the tortilla inward to enclose the filling, then roll from the bottom up tightly to form a burrito. Optionally, wrap each burrito in foil to keep warm until serving.
Notes
- For a milder variant, choose less spicy Hatch green chiles or reduce the ancho chili seasoning.
- Chicken or beef can be used instead of pork for different flavor profiles.
- Whole wheat or corn tortillas are great gluten-friendly alternatives to flour tortillas.
- Leftover burritos can be wrapped in foil and refrigerated; reheat in an oven or skillet for best results.
- Customize with additional toppings like avocado slices, salsa, or jalapeños according to your taste.
