Chili Verde Burritos with Hatch Green Chile Sauce is a dish that encapsulates the essence of comfort food. Picture tender, marinated pork enveloped in a warm flour tortilla, smothered with a vibrant green chile sauce. This recipe not only delivers on flavor but also honors the rich culinary tradition of the Southwest. Whether it’s a busy weeknight or a weekend gathering, these burritos keep bellies full and smiles wide—and trust me, they travel well to potlucks too.

What makes this recipe special

You’ll love how this dish weaves authentic flavors with ease of preparation. The beauty of Chili Verde Burritos lies in their simplicity and heartiness, making them the perfect choice for family dinners or cozy gatherings. They’re seasoned to perfection, offering just the right amount of spice and comfort. When that cool weather rolls in, or you need a satisfying meal after a long day, this recipe rises to the occasion.

"These burritos are pure comfort! The flavors are immense, and it’s honestly a dish I crave regularly!"

Preparing Chili Verde Burritos with Hatch Green Chile Sauce

This delightful recipe is straightforward and rewarding, guiding you through a series of simple steps to create a flavorful feast. You’ll start by slow-cooking the pork shoulder with aromatic ingredients to ensure that it’s fall-apart tender. While it simmers, you’ll whip up the creamy Hatch Green Chile Sauce. Finally, assemble your burritos by filling tortillas and generously topping with sauce. The end result? A plate of burritos that will impress!

Gather these items

To create these tantalizing burritos, here’s what you need on hand:

• 2 lbs pork shoulder, diced
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1–2 cups roasted Hatch green chiles, chopped
• 1 cup diced tomatoes
• 1 tsp cumin
• 1 tsp oregano
• Salt & pepper to taste
• 1 cup chicken broth
• For the sauce:
  • 1 cup roasted Hatch green chiles, chopped
  • 1 cup chicken broth
  • 1/2 cup sour cream or Mexican crema
  • 1 cup shredded cheese (Monterey Jack or pepper jack)
  • 1 tbsp butter
  • 1 tbsp flour
  • Salt, to taste
• 4 large flour tortillas
• 1–2 cups shredded cheese (for filling)
• Optional toppings: pico de gallo, guacamole, cilantro