Name: Chili Verde Hatch Burritos
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: Mexican-Inspired
Ingredients: 2 tablespoons olive oil; 2 pounds boneless pork shoulder, trimmed and cut into 1-inch cubes; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; 1 medium yellow onion, diced; 4 garlic cloves, minced; 1 pound roasted Hatch green chiles, peeled, seeded, and chopped (or canned, drained); 1 jalapeño pepper, seeded and minced (optional); 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon ground coriander (optional); 1 cup chicken broth; 1/2 cup salsa verde; 1 tablespoon fresh lime juice; 1/4 cup chopped fresh cilantro; 6 large flour tortillas (10-inch burrito size); 2 cups cooked rice (white or cilantro-lime); 1 1/2 cups cooked pinto beans or black beans, drained and rinsed; 1 1/2 cups shredded Monterey Jack or pepper jack cheese; 1/2 cup sour cream, plus more for serving; 1 avocado, sliced; 1/2 cup extra salsa verde, for serving; Lime wedges, for serving

Tender chunks of pork, smoky Hatch green chiles, melty cheese, and warm flour tortillas all rolled into one big, cozy burrito—this is the kind of meal that makes the whole kitchen smell amazing. These Chili Verde Hatch Burritos are hearty, saucy, and loaded with flavor, but they still fit into a weeknight thanks to a straightforward simmered chili verde filling.

You can pile them high for dinner, wrap them individually for grab-and-go lunches, or freeze a batch for those nights when cooking feels like too much. The bright, tangy heat from Hatch green chiles keeps every bite interesting, while rice, beans, and cheese make each burrito satisfyingly substantial.

Why You’ll Love These Chili Verde Hatch Burritos

Big flavor, simple method. Browning pork, simmering it with Hatch chiles and spices, then rolling everything up is about as cozy as cooking gets—but it’s mostly hands-off once the pot is bubbling.
Perfect for meal prep. The chili verde filling tastes even better the next day, and the wrapped burritos freeze and reheat beautifully.
Flexible heat level. Use mild Hatch chiles for a gentle warmth or mix in a jalapeño or two if you love things spicy.
Family-friendly dinner. Set out toppings and let everyone build their own burrito—picky eaters can skip what they don’t like.
Great way to use Hatch chiles. Whether you roasted a big batch during Hatch season or grabbed a jar from the store, this recipe lets their flavor really shine.

What Kind of Tortillas Work Best for Chili Verde Hatch Burritos?

For a true burrito experience, you’ll want large flour tortillas—the 10-inch “burrito size” wraps are ideal. They’re soft and flexible, easy to roll, and sturdy enough to hold the chili verde pork, rice, beans, and cheese without tearing.

If you prefer a slightly lighter option, you can use whole wheat tortillas or a mix of flour and whole grain. Just make sure they’re fresh and warmed before rolling so they don’t crack.

Corn tortillas can be used if you’d rather make smaller, taco-style wraps with the same filling, but for big, restaurant-style burritos, flour tortillas are the way to go.

Ingredients for the Chili Verde Hatch Burritos

Before we get into the step-by-step, let’s look at the key components you’ll need. We’ll gather flavorful pork, Hatch chiles, aromatics, and a few burrito essentials to make these extra hearty.

Pork shoulder or pork butt
Olive oil
Kosher salt
Ground black pepper
Yellow onion
Garlic cloves
Roasted Hatch green chiles (fresh, frozen, or jarred)
Jalapeño pepper (optional, for extra heat)
Ground cumin
Dried oregano
Ground coriander (optional)
Chicken broth
Salsa verde
Fresh lime juice
Fresh cilantro
Large flour tortillas (burrito size)
Cooked rice (white or cilantro-lime)
Cooked pinto beans or black beans
Shredded Monterey Jack or pepper jack cheese
Sour cream
Avocado
Extra salsa verde (for serving)
Lime wedges (for serving)

How To Make the Chili Verde Hatch Burritos

Once your ingredients are prepped, the process is all about layering flavor. You’ll brown the pork, build a bright green chile sauce, let everything simmer until tender, and then roll up generous, saucy burritos.

Step 1: Brown the Pork

Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat and add a drizzle of olive oil. Pat the pork cubes dry and season them with salt and pepper. Working in batches, brown the pork on all sides until deeply golden. This caramelization adds a rich base of flavor to the chili verde.

Step 2: Soften the Aromatics

Reduce the heat to medium. Add a bit more olive oil if needed, then add the diced onion. Cook, stirring occasionally, until it’s soft and translucent. Stir in the minced garlic and cook just until fragrant, about 30 seconds, so it doesn’t burn.

Step 3: Build the Chili Verde Sauce

Add the chopped Hatch green chiles and the minced jalapeño (if using) to the pot. Sprinkle in the cumin, oregano, and coriander. Stir everything together so the spices coat the vegetables and toast slightly, which helps them bloom and become more fragrant.

Step 4: Simmer Until Tender

Pour in the chicken broth and salsa verde, scraping up any browned bits from the bottom of the pot. Return the browned pork and any accumulated juices to the pot and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook until the pork is very tender, about 60–75 minutes. Stir occasionally to make sure nothing is sticking.

Step 5: Finish with Lime and Cilantro

Once the pork is tender enough to pull apart with a fork, stir in the lime juice and chopped cilantro. Taste the chili verde and adjust the seasoning with more salt, pepper, or lime as needed. The sauce should be bright, savory, and a little tangy.

Step 6: Warm the Tortillas and Prep the Fillings

While the chili verde finishes, warm your flour tortillas so they’re soft and pliable. You can wrap them in foil and place them in a low oven or heat them briefly in a dry skillet. Gather the cooked rice, beans, shredded cheese, sour cream, and sliced avocado so assembling goes quickly.

Step 7: Assemble the Burritos

Lay a warm tortilla on a flat surface. Spoon a strip of rice down the center, then add some beans, a generous scoop of the chili verde pork (leaving excess liquid in the pot so the tortilla doesn’t get soggy), a sprinkle of cheese, and a small dollop of sour cream. Add a slice or two of avocado.

Fold the sides of the tortilla inward over the filling, then roll from the bottom up into a tight burrito. Repeat with the remaining tortillas and filling.

Step 8: Crisp (Optional) and Serve

For a restaurant-style finish, place the burritos seam-side down in a lightly oiled skillet over medium heat and cook until the bottom is golden and crisp, then flip and crisp the other side. Serve hot with extra salsa verde, lime wedges, and any remaining chili verde on the side.

Serving Chili Verde Hatch Burritos (How Many People This Feeds)

This recipe makes about 6 generously stuffed burritos, which typically serves 4–6 people depending on appetite. For a family dinner, you can serve one burrito per person with chips and salsa, a crisp salad, or roasted vegetables on the side.

For a hungry crowd or game-day spread, slice the burritos in half on a diagonal and arrange them on a platter with extra salsa verde, sour cream, and guacamole for dipping. They also make a fun brunch option—add scrambled eggs to the filling and you’ve basically got a breakfast burrito situation.

How to Store Chili Verde Hatch Burritos

One of the best parts about this recipe is how well it keeps. You can store just the chili verde filling or fully assembled burritos, depending on your plans.

In the fridge (chili verde filling):
Let the chili verde cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.

In the fridge (assembled burritos):
Allow assembled burritos to cool slightly, then wrap each one tightly in foil or plastic wrap and store them in an airtight container. They’ll keep well for 2–3 days. Reheat in the microwave, still wrapped, or in a 350°F (175°C) oven until warmed through.

In the freezer:
For longer storage, wrap each cooled burrito tightly in plastic wrap and then in foil, or place them in a freezer bag with the air pressed out. They’ll keep in the freezer for up to 3 months. To reheat from frozen, unwrap the burrito, loosely re-wrap it in foil, and bake at 350°F (175°C) until hot in the center, or thaw overnight in the fridge and reheat in the microwave.

Reheating tips:
If the tortillas seem a little dry after reheating, add a small splash of water to the plate and cover the burrito with a damp paper towel before microwaving. For a crisp exterior, reheat in a skillet with a tiny bit of oil after the burrito is hot.

Frequently Asked Questions

Can I make these Chili Verde Hatch Burritos with chicken instead of pork?
Yes! Boneless, skinless chicken thighs work especially well because they stay tender and juicy. Simply cut the chicken into bite-sized pieces, brown them as you would the pork, and simmer in the chili verde sauce until cooked through and shreddable, about 25–30 minutes.

What can I use if I can’t find Hatch green chiles?
If fresh or frozen Hatch chiles aren’t available, you can substitute canned fire-roasted green chiles or a mix of Anaheim and poblano peppers that you roast yourself. The flavor will be slightly different but still delicious and very close to classic chili verde.

How spicy are these burritos?
The spice level depends on your chiles and whether you add jalapeño. Using mild Hatch chiles and skipping the jalapeño gives you a gentle warmth. For medium heat, use a mix of mild and medium Hatch chiles or include the jalapeño without seeds. For a spicier burrito, leave in some jalapeño seeds or add a pinch of cayenne to the sauce.

Can I make these burritos ahead for meal prep?
Absolutely. You can meal prep in two ways: store just the chili verde filling and assemble fresh burritos over a few days, or wrap complete burritos and refrigerate or freeze them. Both options reheat well, making this a great make-ahead dinner or grab-and-go lunch.

What sides go well with Chili Verde Hatch Burritos?
These burritos pair nicely with simple sides like tortilla chips and salsa, a crunchy cabbage slaw, sautéed or roasted vegetables, Mexican-style street corn, or a basic green salad. If you want to keep things extra cozy, serve them with a side of beans and rice for a full, restaurant-style plate.

Want More Mexican-Inspired Dinner Ideas?

If these Chili Verde Hatch Burritos are a hit at your table, you might enjoy a few more recipes with the same cozy, Tex-Mex-inspired flair:

Try crispy, cheesy wraps like these Crispy Chicken Quesadillas for another family-friendly hand-held dinner.
For a fun appetizer-or-dinner mashup, make a tray of Easy Baked Chicken Taquitos with all your favorite dips.
Need something you can stash in the freezer? These High-Protein Freezer Breakfast Burritos double as a quick breakfast or an easy, heat-and-eat meal.
Keep the Tex-Mex theme going with a cozy bowl of Turkey Taco Soup on cooler nights.
If you love cheesy pasta with a kick, this Taco Macaroni Cheese is pure comfort in a bowl.

Save This Pin For Later

📌 Save these Chili Verde Hatch Burritos to your Pinterest dinner board so you can come back to them any time you’re craving something cozy, cheesy, and full of Hatch chile flavor.

And when you make them, I’d love to hear how they turned out. Did you go with pork or swap in chicken? Did you keep them mild or turn up the heat with extra jalapeño?

Share your tweaks and questions in the comments so we can all keep trading ideas and make burrito night even better. For even more easy meals and creative twists on comfort food, you can also follow along on Life With Mira where I share new recipes every day.

Chili Verde Hatch Burritos