Chili Verde Burritos with Hatch Green Chile Sauce

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If you’re craving something bold, savory, and authentically Southwestern, these Chili Verde Burritos with Hatch Green Chile Sauce are calling your name. Made with slow-cooked pork and a vibrant homemade Hatch chile sauce, they’re melt-in-your-mouth delicious and perfect for meal prep, game day, or a comforting family dinner.

Inspired by the green chile-smothered burritos I used to eat on road trips through New Mexico, this recipe captures all that depth of flavor—with only a few simple ingredients and a slow cooker doing most of the work.

Why You’ll Love This Recipe

  • Bold, Smoky Flavor – Thanks to Hatch chiles and ancho seasoning

  • Set It & Forget It – The pork slow-cooks to perfection

  • Perfect for a Crowd – Makes multiple burritos with ease

  • Customizable – Load them up with your favorite toppings

Ingredients

(Serves 6–8)

  • 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)

  • Toppings: sour cream, shredded cheese, diced onion, extra cilantro

Step-by-Step Instructions

Step 1: Make the Green Chile Sauce

In a blender, combine:

  • Hatch green chiles

  • Cilantro

  • Garlic

  • Salt

  • Ancho chili seasoning

Blend until smooth to create a vibrant, spicy chile verde sauce.

Step 2: Slow Cook the Pork

Place 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 done, shred the pork in the sauce with two forks.

Step 3: Assemble the Burritos

Warm flour tortillas on a skillet or in the microwave until pliable.
Spoon a generous amount of the shredded pork into each tortilla.
Top with:

  • Sour cream

  • Shredded cheese

  • Diced onions

  • Fresh cilantro

Step 4: Wrap & Serve

Fold in the edges, roll tightly into burritos, and serve hot.
Optional: Wrap in foil to keep warm for picnics, tailgates, or packed lunches.

Tips for Success

  • Use pork shoulder instead of loin for even more tenderness

  • Char your tortillas for extra flavor

  • Can’t find Hatch chiles? Substitute with Anaheim chiles or a mix of poblanos and jalapeños

  • Make it saucier – Reserve extra sauce to drizzle over the burritos before serving

Make It Your Own

  • Add Rice or Beans – Layer black beans or Spanish rice inside

  • Top with Enchilada Sauce – Smother and bake for a wet burrito style

  • Cheesy Upgrade – Add queso or pepper jack inside

  • Spicy Kick – Add chopped jalapeños or a drizzle of hot sauce

Serving Suggestions

  • Serve with:

    • Mexican rice

    • Charro or refried beans

    • A crisp cabbage slaw for contrast

  • Perfect for:

    • Family dinners

    • Freezer meal prep

    • Game-day or tailgate spreads

Storage & Reheating

  • Store: Refrigerate leftover pork and sauce for up to 4 days

  • Reheat: Warm gently on the stove or microwave; assemble burritos as needed

  • Freeze: Freeze shredded pork in sauce for up to 3 months

Final Thoughts

These Chili Verde Burritos with Hatch Green Chile Sauce are a guaranteed hit. Whether you’re feeding a hungry crowd or meal prepping for the week, the smoky-sweet heat and tender pork will keep you coming back for more.

Share Your Creations

Tried this recipe? Leave a comment below and let me know how you made your burritos your own—extra cheesy, spicy, or with all the toppings. I’d love to hear how you enjoyed it!

Chili Verde Burritos with Hatch Green Chile Sauce

Slow-cooked pork with Hatch green chile sauce wrapped in warm tortillas. Bold, smoky, and absolutely satisfying!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

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
Toppings: sour cream, shredded cheese, diced onion, extra cilantro

Method
 

Step 1: Make the Green Chile Sauce
    In a blender, combine:
    1. Hatch green chiles
    2. Cilantro
    3. Garlic
    4. Salt
    5. Ancho chili seasoning
    6. Blend until smooth to create a vibrant, spicy chile verde sauce.
    Step 2: Slow Cook the Pork
    1. Place pork loin into your slow cooker.
    2. Pour the blended sauce over the meat.
    3. Cover and cook on low for 8 hours, until fork-tender and shreddable.
    4. Once done, shred the pork in the sauce with two forks.
    Step 3: Assemble the Burritos
    1. Warm flour tortillas on a skillet or in the microwave until pliable.
    2. Spoon a generous amount of the shredded pork into each tortilla.
    Top with:
    1. Sour cream
    2. Shredded cheese
    3. Diced onions
    4. Fresh cilantro
    Step 4: Wrap & Serve
    1. Fold in the edges, roll tightly into burritos, and serve hot.
    Optional: Wrap in foil to keep warm for picnics, tailgates, or packed lunches.