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Pork and Green Chile Tacos
Source: The National Pork Board
PREP TIME
30 mins
COOK TIME
60 mins
SERVING SIZE
6
What You’ll Need
- 3-pound Prairie Fresh® pork shoulder (cut into ½ inch cubes)
- 2 tablespoons olive oil
- Salt
- Black pepper
- 2 cups diced yellow onion
- 4 cloves minced garlic
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 bay leaf
- 1 cup diced tomatoes
- ½ pound tomatillos (husk on, left whole)
- ¾ cup hot green chile (chopped & roasted, like jalapeno or Anaheim)
- Soft corn tortillas
- Cilantro (for garnish)
Directions
- Heat olive oil in a wide skillet over medium-high heat.
- Season your pork with salt and pepper and add it to the skillet. Fry pork until lightly browned, 4-5 minutes. Remove pork from the skillet with a slotted spoon and set aside.
- In the remaining oil, add onion and season with salt and pepper. Cook until soft and start to brown.
- Add garlic and sauté for about 30 seconds or until fragrant.
- Add the cumin, coriander, bay leaf and tomatoes and stir until combined.
- Return pork to skillet and add tomatillos and green chile.
- Add 4 cups of water, stir, and bring mixture to a boil. Reduce heat to a simmer and cook, uncovered for 30 minutes or until meat is tender and the sauce has thickened.
- Heat tortillas in a skillet until warm. Spoon pork mixture onto tortillas and garnish with cilantro, if desired.
