Nothing says comfort food like a warm, stuffed burrito — and when you add the bold flavors of Hatch chili verde, it transforms into something unforgettable. Chili Verde Hatch Burritos are a perfect marriage of tender pork, tangy tomatillos, and the unmistakable smoky heat of Hatch green chiles. Each bite offers a rich, satisfying combination of tender meat, aromatic spices, creamy cheese, and fresh cilantro, all wrapped in a soft tortilla.

Originating in the southwestern United States, Hatch chiles are celebrated for their unique flavor and mild-to-medium heat, making them ideal for burritos. Whether you’re planning a casual weeknight dinner, a weekend brunch, or a party spread, these burritos are versatile, hearty, and bursting with Southwestern charm. With this guide, you’ll learn how to craft them from scratch, ensuring every bite is packed with flavor and freshness.

Ingredients:

This recipe serves 4–6 people, making 4 large burritos or 6 medium-sized ones.

For the Pork Chili Verde:

2 lbs (900 g) boneless pork shoulder, trimmed and cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 medium onion, diced
4 cloves garlic, minced
1 lb (450 g) fresh or frozen Hatch green chiles, roasted, peeled, and chopped
1 lb (450 g) tomatillos, husked, rinsed, and quartered
1 cup (240 ml) chicken broth
1 teaspoon dried oregano
1 tablespoon lime juice
Fresh cilantro, chopped (for garnish)

For the Burritos:

4–6 large flour tortillas
1 cup (120 g) shredded Monterey Jack or Cheddar cheese
½ cup (120 g) cooked rice (optional, for extra texture)
½ cup (120 g) black beans, drained and rinsed
Sour cream or Mexican crema (optional)
Extra cilantro for garnish

Instructions:

Step 1: Prepare the Pork

Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Season the pork cubes with salt, black pepper, cumin, and smoked paprika. Sear the pork on all sides until golden brown — about 5–7 minutes. Remove the pork from the skillet and set aside. Browning the meat adds depth of flavor that will enhance the chili verde.

Step 2: Sauté Aromatics

In the same skillet, add the diced onion and cook for 3–4 minutes, stirring occasionally until softened. Then add minced garlic and cook for another 30 seconds until fragrant. This forms the flavorful base of the chili verde sauce.

Step 3: Prepare the Green Chile Sauce

Add the roasted Hatch chiles and quartered tomatillos to the skillet. Stir to combine and cook for 5 minutes, allowing the tomatillos to soften and release their juices. Pour in 1 cup of chicken broth and sprinkle with oregano. Bring the mixture to a gentle simmer.

Step 4: Simmer the Pork

Return the seared pork to the skillet. Reduce heat to low, cover, and let it simmer for 45–60 minutes, stirring occasionally. The pork should become tender and soak up the vibrant green chile and tomatillo flavors. If the sauce becomes too thick, add a little more chicken broth to reach your desired consistency.

Step 5: Finish the Sauce

Once the pork is tender, stir in 1 tablespoon lime juice and adjust seasoning with salt and pepper to taste. The lime juice adds brightness and balances the richness of the pork and chiles. Remove from heat and let the mixture cool slightly while you prepare the burritos.

Step 6: Assemble the Burritos

Warm your flour tortillas in a dry skillet or microwave until pliable. Lay a tortilla flat and add a generous portion of pork chili verde in the center. Top with shredded cheese, cooked rice, and black beans. Fold the sides over the filling, then roll tightly from bottom to top to form a burrito. Repeat with remaining tortillas and filling.

Step 7: Optional Melting Step

For an extra melty finish, place the burritos seam-side down on a skillet over medium heat for 2–3 minutes per side until lightly golden and the cheese melts. This step adds a satisfying crisp texture and warms the filling throughout.

Tips for Perfecting Your Chili Verde Burritos

Roast the Chiles: Roasting Hatch chiles enhances their natural smoky flavor. Remove skins carefully for smoother sauce.
Simmer Slowly: Low and slow cooking ensures tender pork and deep flavor penetration.
Balance Heat: Hatch chiles vary in spiciness — taste as you go and adjust with mild green chiles if needed.
Fresh Garnish: Sprinkle chopped cilantro and a squeeze of lime before serving to brighten the flavors.
Tortilla Choice: Use fresh, soft tortillas for easy rolling and a classic burrito experience.

Variations: Make It Your Own

Cheese Lover’s Burrito: Add a mix of Monterey Jack and Pepper Jack for creamy heat.
Vegetarian Version: Substitute pork with roasted cauliflower or sautéed mushrooms.
Breakfast Burrito: Add scrambled eggs and diced potatoes for a hearty morning twist.
Extra Green: Mix in sautéed spinach, zucchini, or green peas for added veggies.
Spicy Kick: Add diced jalapeños or a splash of hot sauce for those who love heat.

Conservation and Storage

Refrigeration:
Store leftover pork chili verde in an airtight container for up to 3–4 days. Burritos can be stored wrapped individually in foil or plastic wrap.

Reheating:

Microwave burritos for 1–2 minutes or until warmed through.
Oven method: Preheat to 350°F (175°C), wrap burritos in foil, and heat for 10–15 minutes.

Freezing:

Assemble burritos without cheese and freeze individually in foil.
Thaw overnight in the fridge and add cheese before reheating.

Serving Suggestions

With Salsa and Guacamole: Serve burritos with a side of fresh salsa, guacamole, or pico de gallo.
Tex-Mex Style: Pair with Mexican rice, refried beans, and tortilla chips for a complete meal.
Breakfast Burrito Bar: Offer toppings like scrambled eggs, avocado, and hot sauce for a customizable breakfast spread.
Street-Style Burrito: Wrap in parchment paper for a grab-and-go option, perfect for lunchboxes or casual gatherings.
Fiesta Platter: Cut burritos into halves and serve with lime wedges and cilantro for a colorful presentation.

Conclusion: Bold, Flavorful, and Unforgettable

Chili Verde Hatch Burritos are more than just a meal — they’re a culinary adventure. With tender pork, smoky Hatch chiles, and tangy tomatillos, each bite bursts with authentic Southwestern flavor. The combination of creamy cheese, rice, and beans ensures a satisfying, well-rounded experience for any occasion.

Their versatility allows you to customize fillings, spice levels, and accompaniments to suit any taste or dietary preference. Whether enjoyed as a casual weeknight dinner, a festive party dish, or a hearty brunch, these burritos are guaranteed to impress family and friends alike.

So, fire up your stovetop, roast those Hatch chiles, and wrap up a batch of these irresistible burritos — a bold, comforting, and flavorful dish that elevates any meal into a fiesta.

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Chili Verde Hatch Burritos: A Flavor-Packed Fiesta in Every Bite

Author: hafsahafsa
Total Time: 1 hour 35 minutes
Yield: 4–6 burritos 1x

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Description

Nothing says comfort food like a warm, stuffed burrito with tender pork, tangy tomatillos, and smoky Hatch green chiles. These Chili Verde Hatch Burritos deliver bold Southwestern flavor in every bite, enhanced by cheese, rice, beans, and fresh cilantro. Perfect for weeknight dinners, brunches, or festive gatherings.

Ingredients

Scale

For the Pork Chili Verde:

2 lbs (900 g) boneless pork shoulder, trimmed and cut into 1-inch cubes

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 medium onion, diced

4 cloves garlic, minced

1 lb (450 g) fresh or frozen Hatch green chiles, roasted, peeled, and chopped

1 lb (450 g) tomatillos, husked, rinsed, and quartered

1 cup (240 ml) chicken broth

1 teaspoon dried oregano

1 tablespoon lime juice

Fresh cilantro, chopped (for garnish)

For the Burritos:

4–6 large flour tortillas

1 cup (120 g) shredded Monterey Jack or Cheddar cheese

½ cup (120 g) cooked rice (optional)

½ cup (120 g) black beans, drained and rinsed

Sour cream or Mexican crema (optional)

Extra cilantro for garnish

Instructions

Prepare the Pork: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season pork cubes with salt, pepper, cumin, and smoked paprika. Sear on all sides until golden brown, 5–7 minutes. Remove pork and set aside.

Sauté Aromatics: In the same skillet, cook onion for 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.

Prepare Green Chile Sauce: Add roasted Hatch chiles and tomatillos; cook 5 minutes until softened. Pour in chicken broth and sprinkle with oregano; simmer gently.

Simmer the Pork: Return pork to skillet. Reduce heat to low, cover, and simmer 45–60 minutes until tender, stirring occasionally. Adjust broth if needed.

Finish the Sauce: Stir in lime juice and adjust seasoning with salt and pepper. Let cool slightly.

Assemble Burritos: Warm tortillas. Place a generous portion of pork chili verde, top with cheese, rice, and beans. Fold sides and roll tightly. Repeat.

Optional Melting Step: Place burritos seam-side down on a skillet over medium heat 2–3 minutes per side until lightly golden and cheese melts.