Name: Chili Verde Hatch Burritos
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Southwestern
Ingredients: 3 pounds pork shoulder or pork butt; 2 tablespoons olive oil or lard; 1 ½ teaspoons salt; 1 teaspoon black pepper; 1 large onion, chopped; 4 cloves garlic, minced; 1 pound tomatillos, husked and halved; 1 ½ cups Hatch green chiles, roasted and chopped (fresh or canned); 1 ½ teaspoons ground cumin; 1 teaspoon Mexican oregano; 2 cups chicken broth; ½ cup cilantro, chopped (plus more for garnish); 6 large flour tortillas; 2 cups shredded Monterey Jack or Oaxaca cheese

Golden and crisp on the outside, melty and rich on the inside, these Chili Verde Hatch Burritos are pure comfort food with a smoky Southwestern kick. Each bite is packed with tender shredded pork, slow-simmered in a vibrant green Hatch chile sauce, then wrapped in a flour tortilla and griddled to golden perfection. Smothered in more chile verde sauce and melted cheese, it’s a meal that satisfies on every level.

What makes these burritos extra special is the use of Hatch chiles—famous for their earthy heat and robust flavor. Whether you’re serving them for a cozy weekend dinner or meal-prepping for the week ahead, these burritos freeze beautifully and reheat like a dream. Pair them with Spanish rice or creamy refried beans for a full-on fiesta.

What Kind of Hatch Chiles Should I Use?

If you’re lucky enough to live near New Mexico, fresh Hatch chiles are unbeatable. During peak season (August to September), you might even find them roasted right outside your local grocery store. Outside of that window or region, canned or frozen Hatch chiles work just as well and can be found in most well-stocked supermarkets or online. Go for medium heat unless you love a big kick, and always taste as you go—chile heat can vary!

Ingredients for the Chili Verde Hatch Burritos

Pork Shoulder or Pork Butt – Slow-cooked until fall-apart tender, this cut soaks up the chile verde beautifully.

Hatch Green Chiles – The heart of the sauce. Their smokiness and heat add depth that no other chile can quite match.

Tomatillos – These tangy green fruits balance the richness of the pork and chiles with brightness.

Onions & Garlic – Essential aromatics that build the base of the verde sauce.

Cilantro – Adds herby freshness to finish off the sauce and as garnish.

Mexican Oregano & Cumin – These spices give the sauce its signature earthy and savory backbone.

Flour Tortillas – Soft, pliable, and perfect for wrapping. Burrito-size tortillas are best here.

Monterey Jack or Oaxaca Cheese – Melts beautifully and adds creaminess to each bite.

Olive Oil or Lard – For searing the pork and griddling the burritos.

Chicken Broth – Helps blend the sauce and keeps the meat juicy.

Salt & Pepper – To season each layer to perfection.

How To Make the Chili Verde Hatch Burritos

Step 1: Sear the Pork

Cut pork into large chunks and season with salt and pepper. Heat oil in a large Dutch oven or heavy pot, then sear the pork on all sides until golden brown. Remove and set aside.

Step 2: Build the Sauce Base

In the same pot, sauté onions until translucent. Add garlic and cook for another minute. Toss in the tomatillos, Hatch chiles, cumin, and oregano. Stir until fragrant.

Step 3: Simmer the Pork

Return the seared pork to the pot. Pour in chicken broth until it just covers the meat. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 2 to 3 hours, or until the pork is fork-tender.

Step 4: Shred and Reduce

Remove the pork and shred it with two forks. While shredding, simmer the verde sauce uncovered for 10–15 minutes to concentrate flavor. Blend the sauce for a smoother texture if desired.

Step 5: Assemble the Burritos

Lay out tortillas and add a layer of cheese, then a generous spoonful of shredded pork and some verde sauce. Roll tightly into burritos.

Step 6: Griddle to Perfection

In a hot skillet, crisp each burrito seam-side down until golden brown. Flip and repeat.

Step 7: Smother and Serve

Top with more green chile sauce, a sprinkle of cheese, and a few cilantro leaves. Serve with rice or beans on the side.

How to Serve and Store These Burritos

These burritos are a meal in themselves, but they pair beautifully with cilantro-lime rice, refried beans, or a simple avocado salad. For added indulgence, drizzle Mexican crema or a dollop of sour cream on top.

To store leftovers, wrap individual burritos in foil and refrigerate for up to 4 days. To freeze, skip the smothering step—wrap tightly in foil, then in a freezer bag. Reheat in a skillet or oven until hot, then top with reheated sauce and cheese.

Frequently Asked Questions

How spicy are these burritos?

That depends on the Hatch chiles you use. Medium is a safe bet, but taste as you go—some batches can surprise you!

Can I use chicken instead of pork?

Absolutely. Chicken thighs work great and absorb the chile verde flavor well.

What if I can’t find Hatch chiles?

Anaheim or poblano chiles are a decent substitute. You can also buy frozen or canned Hatch chiles online.

Can I make these ahead of time?

Yes! Assemble and freeze the burritos (without sauce on top). Just thaw, crisp, and smother when you’re ready.

What’s the best cheese to use?

Oaxaca melts beautifully, but Monterey Jack is a great stand-in. Pepper Jack adds a spicy touch if desired.

Do I have to sear the pork first?

Yes—searing adds deep flavor and caramelization that brings richness to the final dish.

Want More Savory Dinner Ideas?

If these Chili Verde Hatch Burritos won your heart, try out these delicious creations next:

Slow Cooker Garlic Butter Beef Bites & Potatoes for an easy, cozy dinner.
Creamy Cajun Steak Alfredo when you’re craving a saucy pasta with bold flavors.
Texas Roadhouse Butter Chicken Skillet for rich, homestyle comfort.
Dirty Rice with Ground Beef for a one-pan Southern classic.
Cheesesteak Tortellini in Provolone Sauce to turn up the indulgence on pasta night.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go for extra cheese? Roast your own Hatch chiles? Add a spicy twist?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook with more flavor and confidence.

You can also follow along with more daily creations here: Life with Jam on Pinterest