Green Chili Hatch Burritos
Cozy and flavorful burritos filled with tender pork and roasted Hatch green chiles, perfect for family dinners or gatherings.
Ingredients
For the Pork Filling
- 2.5 pounds pork loin, trimmed with light marbling for ideal moisture
- 4 cups roasted Hatch green chiles, peeled and chopped Use the freshest green chiles for best flavor
- 0.5 cup fresh cilantro leaves, packed For a fresh flavor kick
- 3 cloves garlic, minced To infuse flavor
- 1 teaspoon fine sea salt To enhance flavors
- 1 tablespoon ancho chili seasoning Adds smoky, earthy undertones
For Assembly
- 8 large flour tortillas (10-inch), warmed Keeps them pliable for assembly
- 1 cup sour cream For a creamy finish
- 1 cup shredded cheese (Monterey Jack or queso fresco) Cheese makes everything better
- 0.5 cup diced white onion For added crunch and flavor
- 0.25 cup fresh cilantro leaves As a garnish
Instructions
Preparation
- In a blender, combine the roasted Hatch green chiles, fresh cilantro, minced garlic, fine sea salt, and ancho chili seasoning. Puree until smooth, about 1-2 minutes.
- Place the pork loin in a slow cooker and pour the blended chile sauce evenly over it. Cover and cook on low for 8 hours until fork-tender.
- Once cooked, shred the pork directly in the slow cooker using two forks. Mix thoroughly with the sauce.
- In a dry skillet, lightly heat your flour tortillas until warm and pliable, about 30 seconds on each side.
Assembly
- Lay a warmed tortilla flat. Spoon a generous portion of the shredded chile verde pork down the center.
- Top with sour cream, shredded cheese, diced onion, and fresh cilantro.
- Fold the sides of the tortilla inward and roll from the bottom up to form a neat burrito.
- Serve immediately or wrap in foil for a tasty meal later on.
Notes
These burritos can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat in the oven or microwave. Customize with different meats or make a vegetarian option with beans or roasted vegetables.