Pork with Chili Verde Tacos
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For some reason I am not the best cook when it comes to Mexican dishes. I don’t know what it is, but they never quite turn out how I envision. They either end up too bland or have way too much spice and while they are still decent, the dishes aren’t anything to write home about. Nachos and old school tacos are about the only two Mexican dishes I’ve perfected (and how hard are they?)
So I’ve been searching for recipes that have just enough spice and look easy enough to make. I’ve also been trying to use pork more in our Mexican dishes. When I came across a recipe for Pork with Chili Verde Tacos I thought it sounded like the perfect combination.
The sauce is made from several different peppers that are roasted in the oven to get the maximum flavor out of them. They are then cooked into a sauce. I really enjoyed the chili verde sauce because while there was definitely some heat behind it, it wasn’t overly spicy.
The pork was easy to make on the stovetop. It is thrown in a pot with a few spices and cooked until tender. It shreds easily and then is mixed with the sauce. The tacos can be topped with just about anything but we really liked them with red salsa, sour cream, and cheddar cheese.
Another great thing about these tacos is that there were plenty of leftovers. The next night I re-purposed them as nachos and added some jalapeno rings and pepper jack cheese. Delicious!
Pork with Chili Verde Tacos
PrintIngredients
For the pork:
- 1 lb. pork butt trimmed of fat
- 2 yellow onions cut into slices
- 1 T. cumin
- 2 t. oregano
- 1 t. salt
- 1 t. black pepper
- 1/2 t. cayenne
- 10 soft taco shells
- 1 c. sour cream
- 1 c. cheddar cheese shredded
- 1 c. salsa
For the Chili Verde:
- 1/2 lb. Anaheim chilies
- 1/2 lb. poblano chilies
- 2 T. vegetable oil
- 1 sweet onion chopped
- 4 garlic cloves chopped
- 2 t. oregano
- 1 t. salt
- 2 t. black pepper
- 1 T. cumin
- 2 T. flour
- 2 c. chicken broth
Instructions
- Place the pork butt, onions, cumin, oregano, salt, pepper, and cayenne in a large saucepan and just cover. Bring to a boil.
- Lower the heat to medium low and simmer for 45 minutes or until tender. Drain in a colander.
- Using two forks, shred the pork on a cutting board. Return the pork and onions to the pot. Add the chili verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve with tortillas, cheddar cheese, salsa, and sour cream.
To make the chili verde:
- Coat the Anaheim and poblano peppers with 1 tablespoon of vegetable oil. Place in a roasting pan.
- Broil the peppers in the oven for 10 minutes, turning them every 2 minutes, until all the sides are charred.
- Place the blackened peppers in a bowl and cover with plastic wrap. Let cool for 15 minutes.
- Peel the peppers, remove the seeds and the stems. Chop the peppers and set aside.
- In a large saucepan, heat the remaining oil over medium heat. Add the onions and cook for 5 minutes, stirring frequently. Add the garlic, oregano, salt, pepper, and cumin. Saute for 2 minutes, stirring frequently.
- Add the flour and cook, stirring, for 2 minutes. Add the chopped peppers and stir well to combine.
- Add the chicken stock, stir well, and bring to a boil. Lower the heat to a medium-low and simmer, stirring occasionally for 15 minutes. Remove from heat.
Notes
Something about Fall finds me searching out Mexican recipes. This one sounds really good. Poblano peppers are my favorite for dishes like this. Thanks for sharing.