Instructions:

1. Cook the Pork:

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add pork chunks and brown on all sides.

Once browned, add the quartered onion, smashed garlic, chicken broth, cumin, coriander, oregano, salt, and black pepper. Stir to combine.

Bring to a boil, then reduce heat to low. Cover and simmer for about 2-3 hours, or until the pork is tender and easily shreds with a fork.

Once the pork is cooked, shred it using two forks and set it aside.

2. Make the Hatch Green Chile Sauce:

In a small skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened (about 5 minutes).

Add the roasted Hatch green chiles (if using fresh, remove the skins and seeds). Stir to combine.

Add the chicken broth and bring to a simmer. Cook for 10-15 minutes, allowing the flavors to meld.

Using an immersion blender or regular blender, blend the sauce until smooth. Season with salt and pepper to taste.

3. Assemble the Burritos:

Warm the flour tortillas by heating them in a skillet or microwave for a few seconds.

To each tortilla, add a generous portion of the shredded pork, followed by a drizzle of Hatch green chile sauce.

Top with shredded lettuce, diced tomatoes, sour cream, and cheese.

Optionally, add avocado, pickled jalapeños, or cilantro for extra flavor.

4. Serve:

Roll up the burrito by folding in the sides and then rolling from the bottom up.

Serve with extra Hatch green chile sauce on the side, if desired.

These Chili Verde Pork Burritos with Hatch Green Chile Sauce are the perfect combination of tender, flavorful pork with a spicy and tangy green chile sauce. A delicious meal for any occasion! 🌯🌶️