Green Chile Pork Tacos

• Meat

  • 1 1/2 2 lbs. lbs. Pork shoulder

• Produce

  • 1 Bay leaf
  • 1/3 bunch Cilantro, fresh
  • 4 cloves Garlic, whole
  • 1 Green bell pepper
  • 2 Limes
  • 1 tsp Oregano, dried
  • 2 Poblano chile peppers
  • 1/4 Red onion
  • 1 lb Tomatillos
  • 1 Yellow onion

• Canned Goods

  • 2 cups Chicken stock, low sodium

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 12 Corn tortillas

• Dairy

  • 1/3 cup Queso fresco

• Other

  • 1 Jalapeño, seeded and cut in half

Found on asweetpeachef.com

Description

Ingredients

• 1½ - 2 lbs. lbs. pork shoulder roast (AKA butt roast)
• 1 tbsp. olive oil
• 1 tsp. kosher salt
• ½ 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
• ⅓ bunch fresh cilantro, chopped
• 2 cups low sodium chicken stock
• 1 bay leaf
• 12-16 corn tortillas (try my homemade corn tortillas)
• ¼ red onion, finely diced for topping
• ⅓ cup queso fresco (Mexican cheese), crumbled
• 2 limes, for topping

Directions

• 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!

Nutrition