Chile Verde Burritos with Papitas

Why You’ll Love This Recipe

I love this recipe because it brings bold flavor without complicated steps. The meat becomes melt-in-your-mouth tender, the potatoes add that perfect crispy bite, and the green chile sauce ties it all together. Whether I use pork shoulder or ground beef, these burritos are a hit every time. They’re filling, saucy, and exactly the kind of meal that gets requested again and again at my table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb pork shoulder (or ground beef), diced or browned

• 1 tbsp oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 1½ cups diced green chiles (preferably roasted Hatch or canned)

• 1 cup chicken broth

• 1 tsp cumin

• ½ tsp oregano

• Salt and pepper, to taste

• 3 medium potatoes, peeled and diced

• 1 tbsp oil or lard (for frying potatoes)

• 4–6 large flour tortillas

• 1½ cups shredded cheese (cheddar or Monterey Jack work great)

• Optional toppings: sour cream, chopped cilantro, lime wedges

Directions

Cook the Meat:
If I’m using pork shoulder, I start by heating oil in a large skillet over medium heat and browning the diced pork. I cook it until it’s golden on all sides, then add the onion and garlic. If I’m using ground beef, I brown it first, then follow the same steps.

Simmer with Chile Sauce:
Once the meat is cooked, I add the green chiles, chicken broth, cumin, oregano, and a pinch of salt and pepper. I lower the heat and let it simmer for 20–30 minutes until the meat is tender and the flavors have blended well.

Cook the Potatoes (Papitas):
While the chile verde simmers, I heat a bit of oil or lard in a skillet and cook the diced potatoes until golden brown and crispy on the outside, soft on the inside. I season them with salt and set them aside.

Assemble the Burritos:
I warm the tortillas and lay a handful of crispy papitas in the center. I spoon over the chile verde meat, then sprinkle with shredded cheese. I roll each tortilla tightly into a burrito.

Smother and Bake (Optional):
For extra flavor, I place the burritos in a baking dish, pour any remaining chile sauce over the top, and sprinkle more cheese. I bake them at 375°F (190°C) for 10–15 minutes until everything is hot and melty.

Serve:
I top the burritos with sour cream, fresh cilantro, and a squeeze of lime if I have it on hand. It’s comforting, rich, and full of New Mexican flavor.

Servings and timing

This recipe serves 4–6 people and takes about 20 minutes to prep and 30 minutes to cook, so I have everything ready in roughly 50 minutes.

Variations

• Meat options: I swap pork for shredded beef, chicken, or even plant-based meat crumbles.

• Extra veggies: Sometimes I add sautéed peppers, corn, or black beans to the filling.

• Spicy version: I stir in jalapeños or hot green chile for a bigger kick.

• No cheese: For a dairy-free version, I leave out the cheese or use a plant-based option.

• Crispier wrap: I pan-fry the rolled burritos before smothering for extra texture.

Storage/reheating

Leftovers store well in an airtight container in the fridge for up to 3 days. I reheat them in the oven at 350°F (175°C) or in the microwave. If I want to freeze them, I wrap each burrito tightly and freeze for up to 2 months. I reheat from frozen in the oven, covered with foil, until warmed through.

FAQs

Can I make the chile verde sauce ahead of time?

Yes, I often make it a day or two ahead. The flavors get even better after sitting in the fridge.

What kind of green chiles should I use?

I use roasted Hatch green chiles when I can find them, but canned green chiles work great too.

Can I make this vegetarian?

Absolutely—I replace the meat with sautéed mushrooms, beans, or a plant-based meat substitute.

Are these burritos spicy?

They’re mild to medium, depending on the chiles I use. I adjust the heat by adding more or less chile or mixing in hot sauce.

What should I serve with these?

I usually serve them with Spanish rice, a side salad, or chips and guacamole for a complete meal.

Conclusion

These chile verde burritos with papitas are bold, hearty, and full of comforting New Mexico flavor. I love how the crispy potatoes and savory green chile meat work together in every bite. Whether I’m making them for family or just want to treat myself to something special, they’re always a delicious hit.

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