Green Chili Pork Carnitas Tacos Food

GREEN CHILE PORK CARNITAS TACOS

Green Chile Pork Carnitas Tacos image

These slow cooker Green Chile Pork Carnitas Tacos are tender, juicy, and loaded with vibrant flavor. One bite will take you straight south of the Oklahoma border!

Time 8h

Number Of Ingredients 9

Ingredients

3-4 lb pork shoulder roast
2 4 oz cans chopped green chilies
1 c salsa verde
1/2 c red onion (chopped)
2 chilies (or jalapenos) (chopped)
1/4 c lime juice
2 tsp cumin
2 tsp paprika
2 tsp garlic powder

Steps:

Place roast in the slow cooker and rub with seasoning. Sprinkle with salt as well! Chop onion and peppers (removing seeds/ribs of peppers for less heat) and sprinkle those over the roast as well.
pour the cans (un-drained) of green chilies, salsa verde, & lime juice into the slow cooker. Cook on low for 8-9 hours (or high for about 5 - but low is preferred).
Once pork is "fall-apart-tender" to the touch of a fork, shred with a fork. If you prefer less liquid, use a spoon to discard any excess - But I recommend letting the shredded pulled pork soak in the delicious juices until you're ready to serve on a taco shell!
Serve as tacos with a garnish of cotija cheese, cilantro, avocado, pickled jalapenos, and a bit of diablo sauce (or toppings of your choice of course)! You can also serve as taco bowls, sliders, stuffed peppers/potatoes, so many options for this delicious pork!

Nutrition Facts : Calories 181 kcal, Carbohydrate 5 g, Protein 21 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 321 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

PORK AND GREEN CHILE TACOS

Pork and Green Chile Tacos image

The best taco consists of a warm corn tortilla with a spoonful or two of savory filling. That's it! If you're feeling extravagant, add a drizzle of salsa or crema, maybe a sprinkling of queso fresco, a slice or two of jalapeño. Here, the filling is pork simmered with tomatillos, green chiles and spices, an exquisite mixture even if it's gone in three bites. (Make extra!)

Provided by David Tanis

Categories dinner, lunch, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil or lard
3 pounds pork shoulder, cut in 1/2-inch cubes
Salt and pepper
2 cups diced onion
4 garlic cloves, minced
1 teaspoon cumin seeds, toasted until fragrant and coarsely ground
1 teaspoon coriander seeds, toasted until fragrant and coarsely ground
1 bay leaf
1 cup diced tomato
1/2 pound tomatillos, husk on, left whole
3/4 cup chopped roasted hot green chile, like Anaheim (about 6 chiles)
Soft corn tortillas
1 large white sweet onion, finely diced, soaked for 30 minutes in cold water and drained
Sliced fresh or pickled jalapeños (optional)
Oregano, for sprinkling
Cilantro sprigs

Steps:

Put olive oil in a wide deep skillet over medium-high heat. Add pork and season with salt and pepper. Stir-fry pork until lightly browned, about 5 minutes. Remove pork with slotted spoon, leaving fat in pan.
Add onion to pan, season with salt and pepper and cook until softened and lightly browned, about 5 minutes. Add garlic, cumin, coriander, bay leaf and tomato. Return pork to skillet. Add tomatillos and green chile. Stir well. Add 4 cups water and bring mixture to a boil. Reduce heat to a brisk simmer and cook, uncovered, for 30 minutes or until meat is tender and sauce has thickened. Taste and adjust seasoning.
To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. Spoon 2 tablespoons pork mixture onto each taco. Garnish each taco with 1 teaspoon chopped onion, 2 to 3 jalapeño slices, a pinch of oregano and a few cilantro sprigs.

Nutrition Facts : @context http, Calories 490, UnsaturatedFat 20 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 11 grams, Sodium 795 milligrams, Sugar 7 grams

PORK CARNITAS WITH GREEN CHILES

Pork Carnitas With Green Chiles image

Make and share this Pork Carnitas With Green Chiles recipe from Food.com.

Provided by Brenda.

Categories Pork

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 lbs boneless pork shoulder, cut into bite-size pieces
3 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 large yellow onion, cut into thin slivers
1 (4 ounce) can diced green chilies, undrained
2 garlic cloves, minced
1/2 cup chicken broth
flour tortillas or corn tortilla
shredded cheddar cheese
chopped tomato
sour cream

Steps:

Heat oven to 350 degrees F.
Heat 2 tablespoons of the oil in an ovenproof, heavy, large covered pot over high heat.(If you don't have a large pot that goes from stovetop to oven, simply prepare on stovetop, and then transfer to a covered casserole before baking).
Add half of the pork cubes; sprinkle with half of the salt and half of the black pepper. Cook pork until starting to brown, stirring often. Remove pork.
Repeat with remaining pork cubes, salt and black pepper, adding more oil if necessary.
Drain drippings from pot.
Heat remaining 1 tablespoon oil in the same pot over medium heat. Cook onion in hot oil until tender.
Stir in undrained chiles and garlic; cook for 2 minutes.
Return pork to pot. Add chicken broth.
Cover and put in oven to bake for 1 hour.
Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if desired.