Chili verde burritos embody everything that makes Southwestern comfort food so irresistible: tender pork simmered in vibrant green chiles, soft flour tortillas wrapped around melty cheese, and a rich, creamy Hatch chile sauce poured generously over the top. Each element brings its own depth and warmth, and together they create a dish that is hearty, flavorful, and incredibly satisfying.
The heart of this recipe is the chili verde itself. Slow-simmered pork shoulder becomes beautifully tender as it absorbs the flavors of roasted Hatch chiles, aromatic onions, garlic, and warm spices. The tomatoes add subtle acidity that keeps the filling bright while enhancing the savory richness of the pork. As the mixture cooks, it develops a soft, stew-like texture that fits perfectly inside a warm tortilla.
The creamy green chile sauce takes these burritos from simple to spectacular. Made with a smooth roux, broth, and sour cream or crema, the sauce becomes silky and velvety as the cheese melts in. The roasted Hatch chiles infuse it with a pleasant kick and unmistakable New Mexican character. Ladled over the burritos, it soaks gently into the tortilla and ties the entire dish together.
Assembly is straightforward but rewarding. Toasting the tortillas adds flavor and helps them hold the hearty filling. Once rolled, the burritos become a blank canvas for toppings—pico de gallo, guacamole, cilantro, or even extra cheese if you want a fully smothered experience. Each bite blends textures and flavors in a way that feels both comforting and bold.
Perfect for a cozy dinner or a weekend feast, these chili verde burritos with Hatch green chile sauce are the kind of dish you’ll want to make again and again. They capture the soul of Southwestern cooking in every warm, chile-packed, cheese-melted bite.
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Servings: 4 burritos
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes
Ingredients
For the Chili Verde Filling:
- 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 and pepper to taste
- 1 cup chicken broth
For the Green Chile Sauce:
- 1 cup roasted Hatch green chiles, chopped
- 1 cup chicken broth
- ½ cup sour cream or Mexican crema
- 1 cup shredded Monterey Jack or pepper jack
- 1 tbsp butter
- 1 tbsp flour
- Salt to taste
For the Burritos:
- 4 large flour tortillas
- 1–2 cups shredded cheese
- Optional toppings: pico de gallo, guacamole, cilantro
Instructions:
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