PREP: 30 min | COOK: 45 min | MAKES 6 SERVINGS


  • 1 jar Hatch Green Chile Picante Sauce
  • 1 can Refried Beans
  • 2 1/2 lbs. boneless shoulder of pork
  • 1 small onion
  • 1 fresh carrot, sliced
  • 1 clove garlic, crushed
  • 1/2 tsp. salt
  • 1/2 tsp. cumin, ground
  • 1/2 tsp. coriander seeds, lightly crushed
  • 12 8-inch flour tortillas
  • 2 medium ripe avocados, peeled, stoned, chopped
  • 4 oz. Colby cheese, grated
  • Carrot Sticks
  • Avocado Slices
A New Shredded_Pork_Burritos-1


  1. Place pork, onion, sliced carrot, garlic, salt, cumin and coriander seeds in large saucepan. Add enough water to cover pork.
  2. Bring to a boil over high heat.
  3. Reduce heat to low. Cover and simmer 2 to 2 1/2 hours until pork is tender.
  4. Preheat oven to 350 degrees. Remove pork from saucepan; set aside.
  5. Strain cooking liquid through sieve; reserve 4 ounces of liquid.
  6. Place pork on rack in roasting tin. Roast 40 to 45 minutes until well browned, turning once.
  7. Let stand until cool enough to handle. Trim and discard outer fat from pork.
  8. Using two forks, pull pork into coarse strips. Combine pork and reserved cooking liquid in medium frying pan.
  9. Heat over moderate heat 5 minutes or until meat is hot and moistly coated with liquid; stir often.
  10. Soften and warm tortillas; heat beans.
  11. Place about 2 1/2 tbsp HATCH Refried Beans on bottom half of 1 tortilla; spread out slightly.
  12. Layer with pork, HATCH Green Chile Picante Sauce, chopped avocado and cheese. To form, fold right edge of tortilla up over filling; fold bottom edge over filling, then loosely roll up, leaving left end of burrito open.
  13. Garnish and Serve.

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