Green Chile Pork Taco

Green Chile Pork Taco
Editor
Dan Myers

Green chiles are a trademark of Southwest cuisine, especially in New Mexico, where the hatch chile is abundant and tops everything from tacos to burgers to omelettes. In this recipe, pork is slow-cooked with a sauce made from the chiles, then used to create a taco that's full of flavor. We top it with cilantro, lime, and pickled onions, but you're more than welcome to get creative.

Click here to see 8 New Pork Recipes

5
Servings
1430
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Pounds  pork cubes
  • 1  Teaspoon  salt
  • 2  Tablespoons  vegetable oil
  • 10  tortillas, corn or flour
  • 1  Tablespoon  ancho chile powder
  • 1  Tablespoon  cumin
  • 1/3  Cup  pickled onions
  • limes
  • 1  Cup  cilantro, chopped
  • 2  Cups  green chiles

Directions

In a Dutch oven, heat oil over high heat, then add pork and cook until browned on all sides. Reduce heat to low and add green chiles, salt, chile powder, and cumin. Let simmer for one hour, until pork is tender. 

Shred pork in the pot with two forks, and add a little water to reconstitute the sauce if necessary. Let simmer for another 15-20 minutes, and add additional salt to taste.

Heat tortillas, and add some pork to each. Top with cilantro, a squeeze of lime, and pickled onions. 

Nutritional Facts

Total Fat
148g
100%
Sugar
3g
3%
Saturated Fat
54g
100%
Cholesterol
165mg
55%
Carbohydrate, by difference
10g
8%
Protein
14g
30%
Vitamin A, RAE
163µg
23%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
136µg
100%
Calcium, Ca
95mg
10%
Choline, total
43mg
10%
Fiber, total dietary
3g
12%
Folate, total
54µg
14%
Iron, Fe
4mg
22%
Magnesium, Mg
54mg
17%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
177mg
25%
Selenium, Se
14µg
25%
Sodium, Na
4927mg
100%
Water
141g
5%
Zinc, Zn
3mg
38%

Chile Shopping Tip

Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Chile Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.