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Pork Chile Verde Tacos

Prep Time

20 mins

Cook Time

3 hours

Serves

14-16

Ingredients

  • 3 lbs pork butt, fat trimmed and cut in to large 2-3 inch pieces
  • 3 1/2 cups chicken broth
  • 2 tablespoons dried oregano
  • 3 tablespoons avocado oil
  • 1 tablespoon salt
  • 14-16 flour or flour and corn blend tortillas
  • creme fraiche for topping
  • more cilantro leaves for garnish

Hatch Green Chile Salsa Verde

  • 1.5 lbs 6 tomatillos, outer paper skins removed and halved
  • 1 small white onion, quartered
  • 5 mild or medium hatch green chiles (or 3 poblanos and 3 jalapenos)
  • 1/2 head of garlic (cut through the equator to expose the cloves)
  • 1 cup cilantro leaves
  • juice from 1/2 lime
  • salt and pepper to taste
  • 1 teaspoon avocado oil

Steps

1

Turn the oven on high broil and place rack in the center of the oven. On a parchment lined sheet tray place tomatillos, garlic and onion (all cut side down), and hatch green chiles. Spray lightly with olive oil and season with salt and pepper. Broil for 20 mins, turning the chiles halfway through.

2

Remove from the oven and once slightly cooled, scrape off some of the charred outer skin of the chiles and cut off the stems. Transfer the tomatillos, onion, and chile flesh to a blender, squeeze in the roasted garlic and with a spatula get all of the remaining liquid from the sheet tray in to the blender. Squeeze in the lime juice and add cilantro to the blender. Blend on high and then set aside.

3

Heat the 3 tablespoons avocado oil on high heat in a large dutch oven on stovetop. Season the cubed pork pieces well on both sides and start searing in batches as to not overcrowd. Overcrowding starts to steam the meat and you want a nice golden crust on the outside of the pork.

4

As you sear the pork in batches, remove to a plate. You are not cooking the pork through at all, just building a crust. Once all of the pork is seared, return it all to the dutch oven. Immediately add the chicken broth and chile verde and stir to combine.

5

Reduce the heat to simmer and cover. Simmer for 3 hours.

5

Pull the pork pieces apart and serve over warmed tortillas and top with a dollop of creme fraiche and a few cilantro leaves.

This is the pork chile verde of your dreams.

If you’re planning to host a football Sunday at your house this fall, this is exactly where you should start. When prepared a few days in advance, the flavor development is really amplified. Not to mention, you really should be making things in advance for a party. It’s the only hack that results in you actually enjoying yourself that day as well.

This is enough for up to 14 people if this is the only thing being served and way way more if it’s a potluck situation. I decided to keep this a little thinner since I plan to repurpose it as leftovers, but if you want a really thick chile, I would add in a teaspoon of cornstarch slurry at a time until you reach your desired consistency. Keep in mind it will tighten up as it cools as well.

If you’re not cooking for a crowd, then use these leftovers to make a delicious topping on nachos, enchilada filling or the best chilaquiles you have ever seen or heard of!

Serve with a Mexican beer and a lime…but be careful. You may have way more house guests every Sunday than you planned for with something this delicious around!