Authentic Chili Verde Hatch Pork Burritos

This recipe uses fresh Hatch green chilies (available seasonally in late summer/early fall) or frozen roasted Hatch chilies to create a rich, fork-tender pork filling.

Ingredients

The Chili Verde Base

Pork: 3 lbs Pork Shoulder (Butt), cut into 1.5-inch cubes.

Hatch Chilies: 10–12 large Hatch green chilies (Mild, Medium, or Hot depending on preference).

Aromatics: 1 large yellow onion (diced), 6 cloves garlic (minced).

Liquid: 3 cups chicken broth + 1/2 cup light Mexican lager (optional).

Spices: 1 tbsp ground cumin, 1 tsp Mexican oregano, salt, and black pepper to taste.

Thickener: 2 tbsp flour or masa harina.

For the Burritos

Tortillas: Large "burrito size" flour tortillas.

Rice & Beans: Cilantro lime rice and refried pinto beans.

Cheese: Shredded Monterey Jack or Sharp Cheddar.

Toppings: Sour cream, fresh cilantro, diced onions, and lime wedges.

Instructions

1. Roast the Hatch Chilies

Grill/Broil: Place whole chilies on a hot grill or under the oven broiler. Char them until the skin is blistered and blackened on all sides (about 5–7 mins per side).

Steam: Immediately place the charred chilies in a plastic bag or covered bowl for 15 minutes. The steam loosens the skin.

Prep: Peel off the burnt skin, remove the stems and seeds (leave some seeds for extra heat), and roughly chop.

2. Brown the Pork

Season pork cubes generously with salt and pepper.

In a large Dutch oven, heat 2 tbsp of oil over medium-high heat.

Brown the pork in batches until a golden crust forms. Remove meat and set aside.

3. Sauté and Simmer

In the same pot, sauté the onion until translucent (5 mins). Add garlic, cumin, and oregano; cook for 1 minute until fragrant.

Stir in the flour (or masa) and cook for 2 minutes to create a light roux.

Return the pork to the pot. Add the chopped Hatch chilies and pour in the chicken broth and beer.

The Braise: Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours until the pork is fork-tender and the sauce has thickened.

4. Assembly

Warm the Tortillas: Heat tortillas on a dry skillet until soft and pliable.

Layer: Spread a thin layer of refried beans and rice in the center. Add a generous portion of the Chili Verde pork.

Roll: Fold in the sides and roll tightly.

5. The "Smothered" Style (Optional but Recommended)

Place the rolled burritos in a baking dish.

Ladle extra Chili Verde sauce over the top.

Sprinkle with plenty of cheese and broil for 2–3 minutes until the cheese is bubbling.

Top with sour cream and fresh cilantro before serving.

Pro Tips

The Cut: Always use Pork Shoulder (Butt). Pork loin is too lean and will become dry during the long simmer.

Storage: Chili Verde tastes even better the next day. Make the filling a day in advance to let the flavors meld.

Heat Level: If you can't find Hatch chilies out of season, use a mix of Anaheim peppers (for bulk) and 2–3 Jalapeños or Serranos (for heat).