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Flavorful Hatch Green Chili Pulled Pork Breakfast Burrito

hatch green chili pulled pork breakfast burrito - featured image
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A comforting breakfast burrito featuring slow-cooked pulled pork, roasted Hatch green chiles, and a creamy cheese sauce, wrapped in a warm flour tortilla. Perfect for easy mornings and weekend brunches.

Ingredients

Scale
  • 2 lbs pork shoulder, trimmed and cut into large chunks
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • 1 cup chicken broth
  • 4–5 roasted Hatch green chiles, peeled, seeded, and chopped
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour (or gluten-free flour)
  • 1 cup whole milk or half-and-half
  • 1 cup shredded Monterey Jack cheese
  • 6 large flour tortillas (10–12 inches), warmed
  • 4 large eggs, scrambled (optional)
  • 1 cup shredded sharp cheddar cheese
  • Fresh cilantro, chopped (for garnish)
  • Sour cream or Greek yogurt (optional, for topping)

Instructions

  1. Rinse and pat the pork shoulder dry. Mix smoked paprika, cumin, garlic powder, salt, and pepper. Rub the spice blend all over the pork chunks.
  2. Heat olive oil in a skillet over medium-high heat. Brown the pork pieces on all sides, about 3-4 minutes per side.
  3. Transfer pork to slow cooker or Dutch oven. Pour in chicken broth.
  4. Cook on low for 8 hours in slow cooker or bake covered at 300°F (150°C) for 3-4 hours until pork is fork-tender.
  5. Shred pork with two forks in the cooking vessel and keep warm.
  6. Roast fresh Hatch chiles over an open flame or broiler until skin is blackened and blistered.
  7. Place chiles in a covered bowl or sealed plastic bag to steam for 10 minutes.
  8. Peel off charred skin, remove stems and seeds, then chop finely. If using canned chiles, drain and chop.
  9. In a medium saucepan, melt butter over medium heat.
  10. Whisk in flour to create a roux; cook for about 1 minute until lightly golden.
  11. Slowly whisk in milk, stirring constantly to avoid lumps.
  12. Cook until sauce thickens, about 3-5 minutes.
  13. Stir in chopped Hatch chiles and shredded Monterey Jack cheese until melted and smooth.
  14. Season with salt to taste. Remove from heat and keep warm.
  15. In a lightly buttered skillet over medium-low heat, whisk eggs and cook gently, stirring frequently until soft curds form. Season with salt and keep warm.
  16. Warm the flour tortillas until pliable.
  17. Lay each tortilla flat and spoon a generous layer of pulled pork down the center.
  18. Add a scoop of scrambled eggs and sprinkle with sharp cheddar cheese.
  19. Roll the tortilla tightly, folding in the sides as you go.
  20. Place burritos seam-side down on a platter.
  21. Smother each burrito generously with the Hatch green chili cheese sauce.
  22. Garnish with chopped cilantro and a dollop of sour cream or Greek yogurt if desired.
  23. Serve immediately.

Notes

If sauce thickens too much, warm gently and whisk in a splash of milk to loosen. Use fresh roasted Hatch chiles for best flavor or canned roasted chiles as a substitute. Do not overfill burritos to prevent falling apart. Serve immediately for best texture and flavor. Leftovers can be refrigerated up to 3 days or frozen up to 2 months.

Nutrition

Keywords: Hatch green chili, pulled pork, breakfast burrito, slow cooker, cheese sauce, southwestern, brunch, easy breakfast

Find it online: https://tablemira.com/flavorful-hatch-green-chili-pulled-pork-breakfast-burrito-recipe-perfect-for-easy-mornings/