Chili Verde Burritos with Hatch Green Chile Sauce

Few dishes embody the bold, rustic spirit of Southwestern cooking quite like Chili Verde Burritos. This recipe celebrates the smoky, earthy heat of Hatch green chiles—an ingredient prized for its depth of flavor and vibrant character.

Slow-cooked pork loin becomes irresistibly tender, soaking up the chile’s fire-roasted essence and fragrant cilantro-garlic blend. Wrapped in warm, oversized flour tortillas and layered with creamy, fresh toppings, each burrito becomes a perfect balance of heat, comfort, and soul-satisfying richness.

It’s more than just a burrito—it’s a hearty, flavorful journey that captures the warmth of the Southwest in every bite. A dish made for gathering, sharing, and savoring.

Why People Will Love Chili Verde Burritos with Hatch Green Chile Sauce:

Authentic Southwest Flavor – The unique taste of Hatch green chiles delivers a smoky, slightly sweet heat that you can’t replicate with ordinary peppers, making each bite truly distinctive.

Melt-in-Your-Mouth Pork – Slow-cooked pork loin becomes fork-tender, juicy, and infused with the rich chile sauce, offering comforting, savory depth in every bite.

Customizable Burrito Experience – With warm flour tortillas as the base, each burrito can be filled and topped with your favorite add-ons like sour cream, cheese, onions, or cilantro, giving room for personalization.

Effortless but Impressive – Thanks to the slow cooker, the dish requires minimal active effort yet produces a restaurant-quality burrito that feels indulgent and satisfying.

Perfect for Sharing – Hearty, filling, and flavorful, these burritos are ideal for feeding a family dinner, casual gatherings, or game-day meals, ensuring everyone leaves satisfied.

Key Ingredients:

Hatch Green Chiles – Known as the soul of Southwestern cuisine, these chiles bring a one-of-a-kind flavor profile: smoky, earthy, and slightly sweet with just the right amount of heat. They form the backbone of the sauce, giving the burritos their signature taste.

Pork Loin – Lean yet tender when slow-cooked, pork loin soaks up the chile-cilantro sauce, transforming into juicy, flavorful shreds that add hearty richness to every burrito.

Cilantro and Garlic – This duo brightens the sauce, balancing the bold smokiness of the chiles with herbaceous freshness and aromatic depth.

Flour Tortillas – Oversized and soft, tortillas provide the perfect canvas, wrapping around the filling to hold everything together while offering a comforting, chewy bite.

Optional Toppings – From creamy sour cream to shredded cheese, fresh onions, or more cilantro, the toppings let you tailor each burrito, enhancing texture and layering even more flavor.

Expert Tips:

Roast or char your chiles if using fresh Hatch peppers – Even if you’re starting with canned chiles, a quick roast or blister under the broiler can amplify their smoky flavor and deepen the sauce’s complexity.

Sear the pork loin before slow-cooking – Browning the meat in a hot skillet first creates a caramelized crust that locks in juices and adds a rich, savory depth to the final dish.

Balance the sauce with acidity – Hatch chiles are bold, but adding a small squeeze of lime juice or a splash of vinegar at the end lifts the flavors, keeping the sauce vibrant rather than heavy.

Warm your tortillas properly – Lightly heating the tortillas on a skillet or directly over a gas flame makes them pliable, prevents tearing, and gives them a slightly toasty flavor that enhances the burrito experience.

Layer toppings thoughtfully – Place cheese directly over the hot pork to let it melt, then finish with cool, crisp elements like onions or sour cream for contrast in both texture and temperature.

Let the pork rest before shredding – After slow-cooking, allow the pork to rest for 10–15 minutes in its sauce before shredding. This ensures it absorbs maximum flavor and moisture.

Chili Verde Burritos with Hatch Green Chile Sauce

Ingredients:

3 lbs pork loin

20 oz Hatch green chiles (fresh or canned)

1 bunch cilantro

2 tablespoons garlic (minced)

1 teaspoon salt

1 ounce ancho chili seasoning

Giant flour tortillas (your choice of size)

Toppings of your choice (e.g., sour cream, shredded cheese, diced onions, cilantro)

Instructions:

Step 1: Prepare the Hatch Green Chile Sauce

In a blender, combine the Hatch green chiles, cilantro, garlic, salt, and ancho chili seasoning.
Blend until smooth, forming a flavorful green chile sauce.

Step 2: Slow Cook the Pork

Place the pork loin into a slow cooker.

Pour the blended green chile sauce over the pork loin.

Set the slow cooker to low and cook for 8 hours, or until the pork is tender and easily shredded.

Step 3: Assemble the Burritos

Once the pork is cooked and shredded, warm your giant flour tortillas.

Spoon a generous amount of the shredded pork onto each tortilla.

Add your preferred toppings (e.g., sour cream, shredded cheese, diced onions, extra cilantro).

Step 4: Wrap and Serve

Roll the tortillas tightly around the filling, folding in the edges to form burritos.

Serve immediately, or wrap in foil to keep them warm.

Important Notes When Making Chili Verde Burritos with Hatch Green Chile Sauce:

Choosing the right pork cut – Pork loin is lean and will shred beautifully if cooked low and slow. However, if you prefer a richer, juicier texture, you can substitute with pork shoulder (carnitas-style), which has more marbling and creates a more indulgent filling.

Mind the heat level of Hatch chiles – Hatch chiles vary widely in spiciness depending on the season and variety (mild, medium, hot). Taste your sauce before cooking and adjust with extra chiles, a pinch of sugar, or additional broth to balance heat and flavor.

Garlic intensity matters – Minced garlic can become overpowering if overblended raw. For a smoother, less sharp flavor, you can lightly roast the garlic cloves before blending them into the sauce.

Tortilla strength is key – Use large, high-quality flour tortillas that are thick and flexible enough to hold the heavy filling. Warming them properly prevents breakage when rolling.

Slow cooking vs. pressure cooking – While slow cooking on low for 8 hours develops the deepest flavor, you can also make this in an Instant Pot (around 60–70 minutes on high pressure) for a faster yet still tender result.

Topping balance – Rich toppings like sour cream and cheese should be paired with fresh, bright garnishes (cilantro, onions, lime wedges) to prevent the burrito from feeling too heavy.

Storage and reheating – The pork filling keeps well refrigerated for up to 4 days or frozen for up to 3 months. For burritos, assemble fresh when serving to avoid soggy tortillas. Reheat filling gently on the stove with a splash of broth.

How To Enjoy Chili Verde Burritos with Hatch Green Chile Sauce After Cooking:

Serving the Burrito

Serve immediately while hot – The pork should be juicy, the sauce vibrant, and the cheese melting into the filling. A freshly rolled burrito captures all the flavors at their peak.

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Wrap properly – Fold the sides in first, then roll tightly from the bottom up to keep the filling secure. For a restaurant-style finish, lightly grill the burrito seam-side down in a skillet to crisp the tortilla and lock everything inside.

Pairings for a Complete Meal

Fresh contrast – Balance the richness with sides like a crisp cabbage slaw, Mexican street corn (elote), or a light cucumber–lime salad.

Classic accompaniments – Spanish rice, refried beans, or charro beans make hearty pairings that echo the comfort of traditional Mexican meals.

Bright garnishes – Top with fresh cilantro, diced onions, sliced jalapeños, or a squeeze of lime juice to cut through the richness of the pork and sauce.

Beverage Pairings

Traditional – A chilled Mexican lager (Corona, Modelo, Pacifico) or a michelada pairs beautifully with the smoky spice of Hatch chiles.

Non-alcoholic – Agua fresca (like watermelon or hibiscus) or lime soda offers refreshing contrast.

Wine option – A crisp Sauvignon Blanc or a lightly chilled Pinot Noir complements the spice without overpowering it.

Eating Experience

Customizable toppings – Each person can tailor their burrito with sour cream, guacamole, shredded cheese, or hot salsa.

Fork-and-knife option – For a saucier style, smother the burrito with extra Hatch chile sauce and melted cheese (“wet burrito”) and eat it with utensils.

Shared meal – Cut large burritos in half for serving at parties or family-style dinners, letting guests sample alongside other dishes.

Leftovers & Next-Day Enjoyment

Next-day burrito bowls – Skip the tortilla and serve the pork filling over rice, quinoa, or even roasted vegetables for a lighter meal.

Quesadilla or taco filling – Repurpose leftover pork into quesadillas or tacos with melted cheese for a quick and delicious snack.

Freezer-friendly option – Assemble burritos, wrap them in foil, and freeze for a quick heat-and-eat meal later. Reheat in the oven at 350°F until warmed through.

Nutrition Information:

For one Chili Verde Burrito with Hatch Green Chile Sauce (based on a large flour tortilla, pork filling, sauce, and standard toppings like cheese and sour cream):

Frequently Asked Questions:

Can I use a different cut of pork instead of pork loin?

Yes, you can use other cuts of pork such as pork shoulder or pork butt.

These cuts will have a bit more fat, which will make the stew richer and more flavorful.

Just ensure to cook the pork until it’s tender enough to shred easily in the slow cooker.

Can I make this recipe ahead of time?

Yes, you can make the chili verde ahead of time.

Cook the pork in the slow cooker and store it in the refrigerator for up to 3 days.

You can also freeze the chili verde for up to 2-3 months.

Just reheat it when you’re ready to assemble the burritos.

How spicy will this recipe be?

The spiciness of this recipe will depend on how many serrano peppers you use.

If you’re sensitive to spice, you can reduce the number of serranos or even omit them.

Hatch green chiles are generally mild to medium in heat, so the level of spice can be easily adjusted to suit your preference.

Can I use a different type of tortilla?

Absolutely! While this recipe calls for flour tortillas, you can use corn tortillas if you prefer a gluten-free option.

You can also opt for whole wheat tortillas for a slightly healthier alternative.

Can I make this recipe vegetarian or vegan?

Yes! You can easily make this recipe vegetarian or vegan by substituting the pork with plant-based protein such as tofu, tempeh, or soy-based meat alternatives.

Be sure to use a vegetable broth instead of beef broth to maintain the flavor profile.

Can I use a different type of chili for the sauce?

Yes, if you can’t find Hatch green chiles, you can substitute them with other green chiles like Anaheim or poblano peppers.

However, Hatch chiles are known for their unique flavor and heat, so using them will give the dish an authentic taste.

You can also use canned green chilies in a pinch.

How long do I need to cook the pork in the slow cooker?

The pork should cook on low for about 8 hours.

This slow cooking method allows the pork to become tender and shred easily.

If you’re in a hurry, you can cook it on high for about 4-5 hours, but low and slow gives the best results.

Can I make this recipe without a slow cooker?

Yes, you can make this on the stovetop if you don’t have a slow cooker.

After blending the chili verde sauce, you can simmer it with the pork in a large pot over low heat for about 1.5 to 2 hours until the pork is tender.

Just make sure to check occasionally and add more liquid if needed.

What can I use instead of cilantro if I don’t like it?

If you’re not a fan of cilantro, you can substitute it with fresh parsley for a milder, herbaceous flavor.

Alternatively, try fresh oregano or a mix of herbs you enjoy, though the flavor will be slightly different.

What toppings should I add to the burritos?

You can get creative with toppings! Common additions include shredded cheese (cheddar, Monterey Jack, or Cotija), sour cream, guacamole, lettuce, diced tomatoes, and salsa.

You can also add fresh lime wedges and jalapeños for extra zest.