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.
- 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
- 2 limes
- 1 Cup cilantro, chopped
- 2 Cups green chiles
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.