Chili Verde Burritos with Hatch Green Chile Sauce

Instructions:

1. Make the Chili Verde: Heat olive oil in a large pot over medium-high heat. Brown the pork well on all sides.
2. Add the onion and garlic, cooking until softened and aromatic.
3. Stir in the roasted green chiles, diced tomatoes, cumin, oregano, salt, and pepper.
4. Pour in the chicken broth, bring to a simmer, cover, and cook for about 1 hour, or until the pork is tender and pulls apart easily.
5. Make the Green Chile Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour to form a smooth roux.
6. Slowly add the chicken broth, whisking constantly until smooth and slightly thickened.
7. Stir in the Hatch green chiles, cheese, and sour cream. Cook until the sauce becomes thick, creamy, and fully melted. Add salt to taste.
8. Assemble the Burritos: Lightly toast each tortilla on a hot skillet for added flavor and structure.
9. Fill each tortilla with a generous scoop of chili verde and a handful of shredded cheese. Roll tightly into burritos.
10. Place burritos on plates and spoon the warm green chile sauce generously over the top.
11. Add pico de gallo, guacamole, or cilantro as desired.

Variations

• Use shredded chicken instead of pork for a lighter version.
• Add a handful of sautéed onions or bell peppers to the filling.
• Stir a splash of salsa verde into the sauce for extra tang.
• Mix in black beans or pinto beans for more texture and heartiness.
• Use extra-sharp cheddar for a stronger cheese presence.

Tips

• Toasting the tortillas not only adds flavor but also prevents tearing when rolling.
• For a thicker sauce, simmer a few extra minutes; for a thinner one, add a splash of broth.
• Adjust heat by using mild or hot Hatch chiles.
• Letting the pork rest a few minutes before assembling helps keep the burritos neatly rolled.
• These burritos reheat well—store filling and sauce separately for the best texture.