Introduction to Chili Verde Hatch Burritos
As a mom – I get it, time is so precious, but sometimes hard to come by. So here’s my gift to you: Chili Verde Hatch Burritos, made with the most tender pork and the freshest, most tangy chile verde sauce one legit amalgamation of a meal and an actual hug after a long day. Wanting to blow your family away, or feed some ravenous pals for a shindig – this recipe is your answer. But wait, there’s more: this is a slow-cooker marvel that allows you to carry on with life as the flavors marry together magnificently!
Why You’ll Love This Chili Verde Hatch Burritos
These Chili Verde Hatch Burritos are a lifesaver for any busy mom or professional! They come together with minimal effort thanks to the slow cooker, making dinner a breeze. The taste? Oh, it’s simply irresistible! Imagine succulent, shredded pork enveloped in a vibrant sauce, all wrapped in a soft tortilla. Plus, the best part? You can customize them with your favorite toppings, ensuring every bite is tailored to your family’s taste buds!
Ingredients for Chili Verde Hatch Burritos
Let’s gather all the vibrant ingredients that bring these Chili Verde Hatch Burritos to life!
- Pork loin: This is the star of the show! Its tenderness makes for the perfect filling. Opt for lean cuts to keep it healthier.
- Hatch green chiles: These add a delightful kick to the dish. You can use fresh-roasted ones for a smoky flavor or canned for convenience.
- Fresh cilantro: This herb adds a refreshing brightness that balances the richness of the burrito. It’s great for both the sauce and as a topping!
- Garlic: A must-have for layering flavors. Minced garlic packs a punch in the chile verde sauce.
- Salt: This simple ingredient enhances all the flavors in your dish, bringing them together beautifully.
- Ancho chili seasoning: This warm, earthy spice adds a depth of flavor, giving your burritos that authentic Mexican taste.
- Large flour tortillas: Choose burrito-size to hold all that delicious filling! Whole wheat or gluten-free options can be used for dietary preferences.
- Sour cream (optional): This creamy topping adds a cooling contrast to the spicy burritos—perfect for those who like a little extra indulgence.
- Shredded cheese (optional): A sprinkle of cheese melts into the warm filling, making every bite incredibly satisfying.
- Diced onions (optional): For a bit of crunch and sharpness, diced onions can enhance the overall experience!
- Additional fresh cilantro (optional): Don’t hold back! Extra cilantro can give your burritos a fresh touch when serving.
For exact measurements, check the bottom of the article where they are available for printing!
How to Make Chili Verde Hatch Burritos
Step 1: Prepare the Chile Verde Sauce
To start with my flavorful Chile Verde sauce, I gather fresh-roasted Hatch green chiles and remove their skins if needed. Then, I chop the chiles slightly, so they blend easily. Next, I toss them into my trusty blender along with a bunch of fresh cilantro, minced garlic, salt, and ancho chili seasoning. The ancho chili seasoning brings warmth and depth that elevates the whole dish. I blend this mixture until it’s smooth, and the colors remind me of a vibrant green garden. This lively sauce will hug the tender pork like a warm blanket, ensuring every bite sings with flavor.
Step 2: Cook the Pork Loin
Now, it’s time to turn the pork loin into something truly scrumptious! I place the pork into my slow cooker, making sure it fits nicely. Then, I pour that beautiful chile verde sauce over the meat, making sure every inch is covered. It’s amazing how the sauce envelops the pork! After that, I cover the slow cooker and set it to low heat for eight hours. I often forget about it, but when I return, I’m greeted by the heavenly smell that fills my kitchen. Once the cooking time is up, I use two forks to shred the pork right in the sauce, creating a savory, juicy filling that’s bursting with flavor.
Step 3: Warm the Tortillas
Before assembling my burritos, I warm the flour tortillas. This step makes a world of difference! I pop them onto a hot skillet for just a minute or two, flipping them to get both sides warm and pliable. Alternatively, I quickly microwave them between damp paper towels for about 20 seconds. This softness means they’ll wrap around the filling easily without tearing, giving me perfectly rolled burritos every time.
Step 4: Assemble the Burritos
Now comes the fun part—assembling my Chili Verde Hatch Burritos! I lay a warm tortilla flat on a plate and scoop a generous amount of that shredded pork mixture into the center. Oh, the aroma is intoxicating! Then, I sprinkle on any extra toppings, like sour cream, shredded cheese, or diced onions if I’m feeling fancy. Next, I fold in the edges of the tortilla and roll it tightly, creating a beautiful burrito package. I can’t wait to dig in!
Tips for Success
- Use a meat thermometer to ensure your pork reaches 145°F for perfect tenderness.
- Don’t skimp on the chile verde sauce; it’s the flavor powerhouse of the burrito!
- If you’re short on time, you can shred the pork the night before and reheat it just before serving.
- Consider adding beans or rice for extra substance if you’re feeding a crowd.
- Keep tortillas warm in a clean kitchen towel while you assemble the burritos.
Equipment Needed
- Slow cooker: The heart of this recipe; an Instant Pot can also work for quicker cooking.
- Blender: Essential for making that luscious chile verde sauce; a food processor is a great alternative.
- Large skillet: Needed for warming tortillas; a microwave can substitute in a pinch.
- Two forks: Perfect for shredding the pork; you can also use meat claws if you have them!
Variations
- Vegetarian Option: Swap the pork for jackfruit or sautéed mushrooms to create a satisfying meatless alternative while still embracing that delicious chile verde sauce.
- Spice Level Adjustment: For those who prefer milder flavors, use fewer Hatch green chiles or mix in some sour cream directly into the sauce for creaminess without the heat.
- Gluten-Free: Use gluten-free tortillas to ensure everyone can enjoy these tasty burritos without worry.
- Add Beans: Black beans or pinto beans can be mixed into the filling for added nutrition and protein, making it even heartier!
- Cheesy Delight: Mix in your favorite cheese directly into the pork filling before rolling for a melty surprise!
Serving Suggestions for Chili Verde Hatch Burritos
- Fresh Salsa: A vibrant mango or tomato salsa adds a zesty contrast to the rich burritos.
- Mexican Rice: Serve with cilantro-lime rice or traditional Mexican rice for a filling meal.
- Classic Drinks: Pair with refreshing agua fresca or a chilled margarita for a festive touch.
- Garnish: Top with extra cilantro and a squeeze of lime for a pop of freshness!
- Picnic Ready: Wrap burritos in foil for easy transport to picnics or tailgates!
FAQs about Chili Verde Hatch Burritos
Can I make Chili Verde Hatch Burritos with chicken or beef?
Absolutely! You can easily substitute pork with chicken or beef for a different twist. Just adjust the cooking time accordingly; chicken cooks faster, while beef may require a bit longer.
How do I store leftovers from my Chili Verde Hatch Burritos?
Store any leftover burritos in an airtight container in the fridge for up to three days. To reheat, wrap them in foil and warm them in the oven or microwave until heated through.
Can I freeze the burrito filling?
Yes! The delicious pork filling freezes wonderfully. Just let it cool, then store it in a freezer-safe container for up to three months. Thaw it overnight in the fridge before reheating.
What side dishes pair well with Chili Verde Hatch Burritos?
Some tasty accompaniments include Mexican rice, refried beans, or a fresh salad. Don’t forget a side of salsa or guacamole for that extra zing!
Can I make these burritos vegetarian-friendly?
Of course! Use jackfruit or beans instead of pork, along with the same vibrant chile verde sauce. You’ll still enjoy a flavorful and satisfying dish!
Final Thoughts
Sharing my Chili Verde Hatch Burritos with family and friends brings me so much joy. It’s more than just nourishing food; it’s about connection and comfort after a long day. Watching everyone relish the juicy pork and vibrant sauce makes all the effort worthwhile. The ease of this recipe means I can whip up a delicious meal without feeling overwhelmed. So, whether it’s a casual weeknight dinner or a weekend gathering, these burritos deliver smiles all around. I hope they bring you as much happiness as they do to my kitchen!
Print
Chili Verde Hatch Burritos
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Chili Verde Hatch Burritos are a flavorful and hearty dish filled with tender pork and a vibrant green chile sauce.
Ingredients
- 3 lbs pork loin
- 20 oz Hatch green chiles, fresh-roasted or canned
- 1 bunch fresh cilantro
- 2 tbsp garlic, minced
- 1 tsp salt
- 1 oz ancho chili seasoning
- Large flour tortillas, burrito-size
- Sour cream (optional, for serving)
- Shredded cheese (optional, for serving)
- Diced onions (optional, for serving)
- Additional fresh cilantro (optional, for serving)
Instructions
- In a blender, combine the Hatch green chiles, cilantro, garlic, salt, and ancho chili seasoning. Blend until smooth to create a vibrant, spicy chile verde sauce.
- Place the pork loin into your slow cooker. Pour the blended sauce over the meat. Cover and cook on low for 8 hours, until fork-tender and shreddable. Once finished, shred the pork in the sauce using two forks.
- Warm the flour tortillas on a skillet or in a microwave until pliable. Spoon a generous amount of the shredded pork into each tortilla. Add sour cream, shredded cheese, diced onions, and fresh cilantro as toppings if desired.
- Fold in the edges of each tortilla, roll tightly into burritos, and serve hot. Optionally, wrap in foil to keep warm for picnics, tailgates, or packed lunches.
Notes
- Substitute pork with chicken or beef if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can be easily doubled for larger gatherings.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
