Clean - Green chili pulled pork tacos recipes

Author: Wilbert Daus

Easy and delicious slow cooker green chile pork tacos topped with a zesty cilantro-lime slaw and fresh red onions. If you’re feeling extravagant, add a drizzle of salsa or crema, maybe a sprinkling of queso fresco, a slice or two of jalapeño.

Green Chile Pork Tacos
Slow Cooker Green Chile Pork Tacos
Pork and Green Chile Tacos
Slow Cooker Green Chile Pork Tacos with Cilantro-Lime Slaw

Green Chile Pork Tacos

Make these slow cooker green chile pork tacos any night of the week and enjoy all the flavor of your favorite restaurant tacos without the guilt!
Provided by: Lacey Baier of A Sweet Pea Chef
Total time: 375 minutes
Cook time: 360 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Easy
Number of ingredients: 19

Ingredients:

1 1/2 - 2 lbs pork shoulder roast (AKA butt roast)
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp ground black pepper
2 poblano chile peppers (seeded and cut in half)
1 jalapeño (seeded and cut in half)
1 green bell pepper (seeded and cut in half)
1 lb tomatillos (husks removed and quartered)
1 yellow onion (diced)
4 cloves garlic (whole)
1 tsp ground cumin
1 tsp dried oregano
1/3 bunch fresh cilantro (chopped)
2 cups low sodium chicken stock
1 bay leaf
12-16 corn tortillas (try my homemade corn tortillas)
1/4 red onion (finely diced for topping)
1/3 cup queso fresco (Mexican cheese, crumbled)
2 limes (for topping)

Nutrition:

How to cook:

Heat olive oil in a large skillet over high heat.
Season the pork with the salt and pepper and then add to the hot oil. Sear on all sides until golden brown, about 2-3 minutes per side.
Places the browned pork into the bowl of a slow cooker, followed by the poblano chiles, jalapeno, green bell pepper, tomatillos, yellow onion, garlic, ground cumin, dried oregano, cilantro, chicken broth/stock, and bay leaf.
Turn the heat to low and cook 6-7 hours, or until the pork is tender enough to be pulled apart with a fork.
Remove the pork and shred using a fork (you may need to wait for it to cool a bit).
In the meantime, remove the bay leaf from the slow cooker and discard. Either using an immersion blender directly in the slow cooker bowl or by transferring the slow cooker contents to a kitchen blender, puree the cooked peppers, onion, and chicken broth mixture until smooth. This is the chile verde sauce. Woohoo! Season to taste with any salt as needed.
To serve, layer a corn tortillas on a flat surface (I highly recommend looking for good quality corn tortillas - you may need to wrap in damp cloth and microwave for 10-20 seconds to make them pliable). Top the tortillas with a mound of the shredded pork, followed by 1-2 tbsp. of the pureed chile verde sauce. You can also top with additional chopped cilantro, diced red onion, and/or crumbled queso fresco. Feel free to squeeze some lime juice as well!

Notes: Instant Pot Green Chile Pork Tacos (Gluten Free), Pork · 4 lb pork shoulder, cut into large chunks · 2 tbsp olive oil · 1 tsp salt · 1/2 tsp black pepper · 1 bell pepper, seeded and chopped

Tags:

pork and green chile tacos green chili pulled pork tacos green chile pork tacos with cilantro-lime slaw slow cooker green chile pork tacos cooker green chile pork tacos

Slow Cooked Green Chili Pulled Pork Tacos ~ Noreen's Kitchen

I trimmed it up, took off the skin and most of the fat cap and made a delicious green chili pulled Duration: 7:29

Slow Cooker Green Chile Pork Tacos

These Slow Cooker Green Chile Pork Tacos are a true family favorite and feeds a crowd! Easy to prepare in your slow cooker! Make as a freezer meal too!
Provided by: Lori
Total time: 365 minutes
Cook time: 360 minutes
Prep time: 5 minutes
Yields: 10 servings
Number of ingredients: 8

Ingredients:

4 pound boneless pork loin
1/2 cup onion , diced
1 10 oz. can RO*TEL Mild Diced Tomatoes with Green Chilies
1 16 oz. jar salsa verde
3 limes, juiced
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
3/4 teaspoon ground cumin

How to cook:

Spray slow cooker with non-stick cooking spray.
Place pork loin in the bottom of the slow cooker. With a fork jab top of meat every inch or so.
Add all remaining ingredients and cover with lid.
Cook on low for 6-8 hours depending on your slow cooker.
When cooked, remove pork and shred with forks or with your stand mixer using the dough hook
Add pork back into the slow cooker and stir to combine.
Serve with tortillas, sour cream, and shredded cheese.

Notes: Slow Cooker Salsa Verde Pulled Pork, Add onion to the bottom of your crock. · Add the minced garlic to the top, then pour both the salsa verde and the diced tomatoes with green

Pork and Green Chile Tacos

The best taco consists of a warm corn tortilla with a spoonful or two of savory filling. That’s it! If you’re feeling extravagant, add a drizzle of salsa or crema, maybe a sprinkling of queso fresco, a slice or two of jalapeño. Here, the filling is pork simmered with tomatillos, green chiles and spices, an exquisite mixture even if it’s gone in three bites. (Make extra!)
Provided by: David Tanis
Total time: 60 minutes
Yields: 8 servings
Cuisine: mexican
Number of ingredients: 16

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 jalapeños (optional)
Oregano, for sprinkling
Cilantro sprigs

Nutrition:

How to cook:

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

Notes: Slow Cooker Pineapple Green Chile Pork Tacos, 1 (2-3) pound pork roast · 1 cup salsa verde · 1 (8 oz.) can crushed pineapple, undrained · 1 (4 oz.) can diced green chilis · 3 tablespoons brown

Slow Cooker Green Chile Pork Tacos with Cilantro-Lime Slaw

Easy and delicious slow cooker green chile pork tacos topped with a zesty cilantro-lime slaw and fresh red onions. This is your new go-to taco night meal!
Provided by: Girl Versus Dough
Total time: 400 minutes
Cook time: 380 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 14

Ingredients:

1 tbsp vegetable oil
3-4 lb boneless pork sirloin roast
1/4 cup water or vegetable broth
1 (1 oz) package taco seasoning (about 2 tbsp homemade taco seasoning)
1 (4 oz) can chopped green chiles (not drained)
16-20 taco-size soft flour or corn tortillas
1/2 red onion, finely chopped
Lime wedges (optional)
1 (10 oz) bag coleslaw mix
3-4 tbsp mayonnaise
Juice of 1/2 small lime
1/2 cup cilantro leaves, chopped
4 green onions, sliced
1/4 tsp salt

How to cook:

Make the taco meat: Heat oil in large skillet over medium-high heat. Add pork and cook 5-8 minutes until browned on all sides. Transfer to 6-quart slow cooker.
Add water to skillet. Cook over medium-high heat 2-3 minutes, scraping up browned bits from skillet. Pour over pork. Sprinkle evenly with taco seasoning and green chiles. Cover and cook on low 6-8 hours.
Meanwhile, in large bowl, mix all slaw ingredients until combined. Cover and refrigerate at least 4 hours.
Transfer cooked pork to cutting board. Use two forks to shred into bite-size pieces. Return to slow cooker; stir into juices.
Serve pork in warmed tortillas topped with slaw, red onions and a squeeze of lime, if desired.

Notes: Green Chile Pork, PORK CARNITAS, GREEN CHILES, COTIJA CHEESE, CILANTRO, ONIONS & A LIME WEDGE WITH TOMATILLO SAUCE ON A CORN TORTILLA. CAL 248. tomatillo sauce