Name: Quick and Easy Homemade Chile Verde Burritos
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 3 1/2 pounds pork loin sirloin or boneless pork chops; 2 tablespoons garlic salt; 2 tablespoons freshly ground black pepper; 1 tablespoon kosher salt; 2 tablespoons vegetable oil; 8-10 garlic cloves (, minced); 1 large white onion (, sliced thinly); 1 teaspoon cumin; 1 teaspoon chili powder; 6 cups water; 1/3 cup all-purpose flour; 1 16- ounce jars of tomatillo salsa verde; 1 7- ounce can jalapeño salsa; 1 tablespoon tomato paste; 2 cups roasted Hatch chiles (, chopped, or 1 cup Hatch chiles and 1 cup mild green chiles, chopped if you prefer less heat); Flour tortillas; Shredded cheddar cheese; Sour cream, diced onion, lettuce, and avocado for serving

Homemade chile verde is only a few steps away from your dinner or lunch thanks to this supremely simple recipe with lean pork and Hatch chiles to create these Mexican burritos in no time flat.

It’s no secret I love Mexican, Tex Mex, and Southwestern-style food. My blog is a trove of these recipes. I love the colorful tango of flavors and textures, and especially love a spicy kick. This killer burrito recipe comes from my Mexican food fanatic husband. It’s super delicious and the best part is, it is quick and easy enough to make on a weeknight.

We use lean cuts of pork chops (cheaper cuts work better here), instead of traditional pork roast like I use in my slow cooker pork chile verde recipe. These pork chops are leaner than roasts so don’t need as long of a cooking time to break down, and who doesn’t love a time saver?

What’s in These Hatch Chile Verde Burritos

Pork loin sirloin or boneless pork chops
Garlic salt
Kosher salt and freshly ground black pepper
Vegetable oil
Garlic
White onion
Flour
Tomatillo salsa verde
Jalapeño salsa
Tomato paste
Chili powder
Roasted Hatch chiles—typically, these are on the spicier side, so if you’re leary of heat, feel free to use a combination of fire-roasted chiles with mild chiles instead.
Cumin
Flour tortillas
Shredded cheddar
Sour cream, diced onion, lettuce, and avocado—for serving

How to Make These Hatch Green Chile Verde Burritos

Too often, home cooks are intimidated by the notion that chile verde is a complicated recipe to create, when in reality, homemade chile verde is totally quick and easy to make.

Prep the pork. Cut the pork into ½-inch cubes and season with the garlic salt, black pepper, and kosher salt.

Sear the pork. Brown your pork in batches, in a large Dutch oven. Then Add sauté the garlic and sliced onions until softened.

Deglaze. Bring your water to a boil, and stir to deglaze all of the yummy brown bits off the bottom of the pan. Add the remaining 1 cup water and the flour to a jar fitted with a lid, shake vigorously until combined, and add to the Dutch oven (this simple roux will thicken your sauce). Cook for 10-15 minutes or until the mixture thickens.

An Easier Hatch Chile Verde Sauce

Full disclosure, we cheated the system with this sauce. In my Slow Cooker Hatch Green Chile Verde recipe, we go full-on homemade with roasted tomatillos, onions, and the lot. But with this recipe, we use store-bought tomatillo salsa that makes life just a little bit easier (without sacrificing any flavor). Here’s how to make these Hatch green chile verde burritos:

Build that bangin’ sauce. Add the salsa verde, jalapeño salsa, tomato paste, onion, and chiles with the reserved pork and its juices. Bring to a boil then reduce to a bubbling simmer let the pork and sauce thicken (in as little as 20 minutes or as long as 3 hours, it’s your choice depending on your time limit and flavor cravings).

Fill that burrito, baby. Here’s the really fun part. Add the fixins! Here I use cheddar cheese or a shredded Mexican cheese blend. Then, I add sour cream, onions, lettuce, tomatoes, avocado, and salsa on the side.

The final touch. To assemble the burritos, lay out the tortillas and fill the lower ⅓ of the tortilla with ½ to ¾ cup pork and sauce, top with cheese and fold. Place in a baking dish and repeat with the additional burritos. Pour more sauce over the burritos, top with shredded cheese and broil in the oven or toaster oven until the cheese melts. Garnish with sour cream, onion, lettuce and tomatoes if desired.

What Are Hatch Green Chiles

Hatch chiles are grown in New Mexico’s Hatch Valley, are not always easy to come by, and are super special since they’re totally unique to the terroir from which they’re grown. Hatch chiles are versatile and an excellent balance of sweet and spice, and range from mild to extra hot. They’re very similar to Anaheim peppers, except they tend to be much hotter.

Are Hatch Chiles the Same as Green Chiles

Hatch chiles are a variety of the green chile (they’re the same, they’re just grown in Hatch, New Mexico). Much like how champagne isn’t really champagne if it’s not made in the Champagne region of France.

What to Serve With Your Chile Verde

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

4.28 from 18 votes

Quick and Easy Homemade Chile Verde Burritos

Boneless pork loins create a fast and easy option for easy chile verde thanks to a store-bought sauce sauced with jalapeño salsa, garlic, and thinly sliced onions.

Course Main Course

Cuisine Mexican

Keyword burritos

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings -12

Calories 243kcal

Ingredients

3 ½ pounds pork loin sirloin or boneless pork chops
2 tablespoons garlic salt
2 tablespoons freshly ground black pepper
1 tablespoon kosher salt
2 tablespoons vegetable oil
8-10 garlic cloves , minced
1 large white onion , sliced thinly
1 teaspoon cumin
1 teaspoon chili powder
6 cups water
⅓ cup all-purpose flour
1 16- ounce jars of tomatillo salsa verde
1 7- ounce can jalapeño salsa
1 tablespoon tomato paste
2 cups roasted Hatch chiles , chopped, or 1 cup Hatch chiles and 1 cup mild green chiles, chopped if you prefer less heat
Flour tortillas
Shredded cheddar cheese
Sour cream, diced onion, lettuce, and avocado for serving

Instructions

Cut the pork into ½-inch cubes and season with the garlic salt, black pepper, kosher salt, cumin, and chili powder. Heat a large Dutch oven over medium-high heat with half of the vegetable oil. Cook half of the pork until browned, stirring occasionally, about 10 minutes, then transfer to a large bowl. Add the rest of the vegetable oil and cook the remaining pork. Add the garlic and sliced onions and cook until softened, about 3-4 minutes. Add to the bowl with the first batch of pork.
Add 5 cups of water to the Dutch oven, bring to a boil, and stir to deglaze all of the bits off the bottom of the pan. Add the remaining 1 cup water and the flour to a jar fitted with a lid, shake vigorously until combined, and add to the Dutch oven. Cook for 10-15 minutes or until the mixture thickens. Add the salsa verde, jalapeño salsa, tomato paste, onion, and chiles with the reserved pork and its juices. Bring to a boil then reduce to a bubbling simmer and cook for 5-10 minutes and up to 1 hour for flavors to deepen even more.
To assemble the burritos, lay out the tortillas and fill the lower ⅓ of the tortilla with ½ to ¾ cup pork and sauce, top with cheese and fold. Place in a baking dish and repeat with the additional burritos. Pour more sauce over the burritos, top with shredded cheese and broil in the oven or toaster oven until the cheese melts. Garnish with sour cream, onion, lettuce and tomatoes if desired.

Nutrition

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