Irresistible Chili Verde Hatch Burritos (Printable Format)

Slow-cooked pork with Hatch chiles wrapped in warm tortillas for a flavorful comfort meal.

# Needed Ingredients:

→ Filling

01 - 2 pounds pork loin, well-trimmed
02 - 4 Hatch green chiles, fresh-roasted or canned
03 - 4 cloves garlic, minced
04 - 1 teaspoon salt, or to taste
05 - 2 tablespoons ancho chili seasoning or regular chili powder
06 - 1 cup fresh cilantro, chopped

→ Wrap

07 - 4 large flour tortillas, burrito-sized

→ Optional Toppings

08 - 1 cup sour cream
09 - 1 cup shredded cheddar or Monterey Jack cheese
10 - 1 cup diced onions
11 - 1/2 cup additional fresh cilantro

# Preparation Steps:

01 - Combine the Hatch green chiles, fresh cilantro, minced garlic, salt, and ancho chili seasoning in a blender. Blend until fully smooth.
02 - Place the pork loin in the slow cooker. Pour the blended chili verde sauce evenly over the pork. Secure the lid.
03 - Set the slow cooker to low and let cook for 8 hours, checking for doneness after 7 hours. The pork should be fork-tender.
04 - Once cooked, use two forks to shred the pork directly in the cooker, mixing well with the surrounding sauce.
05 - Heat the flour tortillas in a skillet or microwave until soft and pliable.
06 - Spoon the hot, shredded pork filling onto each tortilla, add any desired toppings, and roll each tortilla tightly into a burrito.
07 - Serve burritos immediately, or wrap each in foil to keep warm for later.

# Supplementary Details:

01 - Using freshly roasted Hatch chiles will add a smokier depth to the sauce; adjust salt to taste after slow cooking as flavors concentrate.

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