Hatch Green Chile Meat Burrito | Fresh Chile Cookin' with Randy

Tender stew meat, onions, potatoes, cheese, and 575 Hatch Green Chile Sauce come together in a bold New Mexico style burrito that can be enjoyed as is or smothered enchilada style.

In this episode of Fresh Chile Cookin', Randy is back in the kitchen making one of the great staples of Mexican and New Mexican food: the burrito.

This version is filled with tender stew meat, onions, potatoes, cheese, sour cream, and Fresh Chile Company 575 Hatch Green Chile Sauce. It is hearty, flavorful, and exactly the kind of meal that proves everything gets better with Hatch chile.

Ingredients

• 1 1/2 pounds stew meat or chile meat, cut into 1 inch pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 5 to 6 small potatoes, diced
• 1 jar Fresh Chile Company 575 Hatch Green Chile Sauce
• About 1/2 jar water
• 1 to 2 tablespoons avocado oil
• Salt, to taste
• Pepper, to taste
• Hatch Green Chile Spice Blend, optional
• Large flour tortillas
• Shredded cheese
• Sour cream

Fresh Chile products are thick and packed with real chile, not watered down, so adding a little water helps the filling simmer low and slow while the meat gets tender.

How to Make Hatch Green Chile Meat Burritos

1) Start with the onions and garlic

Heat avocado oil in a cast iron pan over medium high heat. Add the diced onion first and let it cook until it starts to soften and caramelize. Add the garlic and let it cook with the onions so the flavor builds right from the start.

2) Add the potatoes

Cut the potatoes into small bite sized pieces and stir them into the pan. Season with salt, pepper, and Hatch Green Chile Spice Blend if you have it. Let the potatoes cook until they start to brown slightly.

3) Brown the meat

Add the stew meat and keep stirring until the meat starts to brown on multiple sides. This step builds the base flavor for the filling and helps everything come together before the chile sauce goes in.

4) Pour in the 575 Hatch Green Chile Sauce

Once the meat is browned, pour in a full jar of 575 Hatch Green Chile Sauce. Because the sauce is thick and full of real chile, add about half a jar of water to help it cook down and tenderize the meat.

5) Let it cook low and slow

Reduce the heat to low, cover, and let the mixture cook for about 45 minutes. If you have more time, let it go longer for even more tender meat. By the end, the onions, potatoes, meat, and chile sauce should all be rich and deeply flavorful.

6) Warm the tortilla

Heat a large flour tortilla on a hot skillet or tortilla warmer until it starts to bubble and lightly brown. Randy likes it just shy of crispy.

7) Build the burrito

Start with shredded cheese on the hot tortilla so it begins to melt. Spoon on the green chile meat filling, add a little more cheese, and do not forget the sour cream inside. Fold and roll the tortilla gently into a burrito.

8) Serve it enchilada style

The burrito is already ready to eat, but if you want to take it up another level, spoon more of the green chile sauce from the pan over the top. That extra sauce turns it into a smothered New Mexico style burrito.

Why This Burrito Works

• Tender stew meat makes it hearty and satisfying
• Potatoes add texture and stretch the filling beautifully
• Onions and garlic build deep savory flavor
• 575 Hatch Green Chile Sauce brings heat, body, and New Mexico character
• Cheese and sour cream balance the chile and make every bite richer

Randy's Tip

This same green chile meat mixture is also great served in a bowl on its own. So if you want to make extra, go for it. It is just as good as a stew as it is inside a burrito.

Final Bite

This is the kind of burrito that reminds you why Hatch chile matters. It is simple, bold, comforting, and full of the roasted green chile flavor that makes New Mexico food unforgettable.

Whether you eat it straight off the skillet or smother it enchilada style, this burrito is a keeper.