Pork and Green Chile Tacos Recipe

Name: Pork and Green Chile Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil or lard; 3 pounds pork shoulder, cut in 1/2-inch cubes; Salt and pepper; 2 cups diced onion; 4 garlic cloves, minced; 1 teaspoon cumin seeds, toasted until fragrant and coarsely ground; 1 teaspoon coriander seeds, toasted until fragrant and coarsely ground; 1 bay leaf; 1 cup diced tomato; 1/2 pound tomatillos, husk on, left whole; 3/4 cup chopped roasted hot green chile, like Anaheim (about 6 chiles); Soft corn tortillas; 1 large white sweet onion, finely diced, soaked for 30 minutes in cold water and drained; Sliced fresh or pickled jalapenos (optional); Oregano, for sprinkling; Cilantro sprigs

Servings: persons

2 tablespoons olive oil or lard
3 pounds pork shoulder, cut in 1/2-inch cubes
Salt and pepper
2 cups diced onion
4 garlic cloves, minced
1 teaspoon cumin seeds, toasted until fragrant and coarsely ground
1 teaspoon coriander seeds, toasted until fragrant and coarsely ground
1 bay leaf
1 cup diced tomato
1/2 pound tomatillos, husk on, left whole
3/4 cup chopped roasted hot green chile, like Anaheim (about 6 chiles)
Soft corn tortillas
1 large white sweet onion, finely diced, soaked for 30 minutes in cold water and drained
Sliced fresh or pickled jalapenos (optional)
Oregano, for sprinkling
Cilantro sprigs

1
Put olive oil in a wide deep skillet over medium-high heat.
2
Add pork and season with salt and pepper.
3
Stir-fry pork until lightly browned, about 5 minutes.
4
Remove pork with slotted spoon, leaving fat in pan.
5
Add onion to pan, season with salt and pepper and cook until softened and lightly browned, about 5 minutes.
6
Add garlic, cumin, coriander, bay leaf and tomato.
7
Return pork to skillet.
8
Add tomatillos and green chile.
9
Stir well.
10
Add 4 cups water and bring mixture to a boil.
11
Reduce heat to a brisk simmer and cook, uncovered, for 30 minutes or until meat is tender and sauce has thickened.
12
Taste and adjust seasoning.
13
To serve, warm the tortillas on a hot griddle or cast iron pan over a burner.
14
Put 2 warm tortillas side by side on a small plate.
15
Spoon 2 tablespoons pork mixture onto each taco.
16
Garnish each taco with 1 teaspoon chopped onion, 2 to 3 jalapeno slices, a pinch of oregano and a few cilantro sprigs.

1112

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil or lard, 3 pounds pork shoulder, cut in 1/2-inch cubes, Salt and pepper, 2 cups diced onion, and more.

Yes, Pork and Green Chile Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork and Green Chile Tacos

How did you like this recipe?

Frequently Asked Questions