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Tasty Tacos With Chile Verde

Over the weekend the weather in San Francisco was exceptionally nice; it was the perfect time to enjoy a delicious homemade Mexican meal with icy cold beers and a few wonderful friends. I had a couple days to plan, so I opted to make a slow-cooked chile verde, which combines the complex flavors of melt-in-your-mouth pork, sauteed onions, tangy tomatillos, and a variety of roasted chiles. Prepping all of the ingredients takes a couple of hours, but the work and patience required to make this dish are worth it. I served the moist scrumptious chile verde on corn tortillas with cilantro, sour cream, and fresh lime. To get started on this distinctive Mexican dish,

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Chile Verde Tacos

Chile Verde Tacos

Chile Verde Tacos

Ingredients

5 poblano chiles
5 anaheim chiles
3-4 pounds pork butt
1/2 white onion, roughly chopped
1/2 yellow onion, roughly chopped
3 cloves of garlic, peeled and roughly chopped
12 tomatillos (roughly 5-6 pounds)
1 cup homemade chicken stock or store-bought chicken stock
1 jalapeno, roughly chopped (optional)
1 jar prepared salsa verde (optional)*
12-20 corn tortillas
8 ounces sour cream
1 bunch cilantro
2-3 limes, sliced in wedges (optional)

Directions

  1. Preheat the broiler. Place poblano and anaheim chiles on a cookie sheet. Roast the chiles on all sides. Be careful the chiles can burn quickly. If there are sides that are too hard to roast in the broiler, use metal tongs and the open flame of the stove to finish the roasting process.
  2. Let peppers cool slightly and use a knife or paper towel to slowly peel the skin off of all the peppers. Set aside.
  3. Season pork with salt and pepper. Heat a large skillet over medium high heat. Brown all sides of the pork about 3-4 minutes per side. Place the pork in a Crock-Pot.
  4. Reduce heat to medium and saute the onions and garlic in the pork fat until golden brown, about 8-10 minutes. Add to the Crock-Pot.
  5. Remove the papery covering on the tomatillos. Place the tomatillos in a food processor. Add the skinned poblano chiles and anaheim chiles. Puree until smooth. Add to the Crock-Pot.
  6. Add chicken stock to the Crock-pot. Simmer in the Crock-Pot on low for 10 hours. Add jalapeno, if desired and cook for another 2-4 hours until the pork falls apart. You might need a fork to break apart the pork. Add the salsa verde, if you need more liquid. You can cook this for shorter amount of time but I think the longer it cooks the better it tastes.
  7. Heat tortillas in a pan or oven. Serve the tortillas warm with the pork and sour cream, chopped cilantro, and lime wedges.

Serves 6-8.

*I prefer Herdez, which can be found in your local grocery store in the Hispanic food section.


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Join The Conversation
Violence Violence 6 years
I made something like this recently but instead of meat I used kabocha, a tasty Japanese winter squash, and seasoned with garlic and ginger. It was like, an east meets south taste explosion in my mouth. Delicious.
OChottie OChottie 7 years
Two weeks ago our local grocery store had pork on sale. Hubby tripled his recipe! Now I can have chili verde anytime I want. Loves it! Good job Yum.
jhig jhig 7 years
There's nothing like grilling vegetarian tacos over a backyard grill during a nice, warm Spring/Summer afternoon. Spring/Summer can't get here fast enough!
aimeeb aimeeb 7 years
I'm not much of a taco person...
telane telane 7 years
These look absolutely AMAZING! Thank you so much for posting, I can't wait to try this recipe.
Advah Advah 7 years
These looks fantastic, thanks for the recipe!! I made breakfast tacos on Sat (with homemade fajitas and all) - can't wait to have more tacos!
chiefdishwasher chiefdishwasher 7 years
I am ready for cinco de mayo! with this!
CoconutPie CoconutPie 7 years
Wow, that looks great!
ashopaholic ashopaholic 7 years
Sounds good, but I'm gonna modify it and make it vegetarian!
AbbyHintz AbbyHintz 7 years
Yup, these are inspiring. I'm heading to a potluck this weekend; I might try to do something similar.
partysugar partysugar 7 years
These look so good. Makes me want to host my own warm weather Mexican fiesta!
Molly Molly 7 years
Color me impressed. Those look amazing.
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