Pork and Green Chile Tacos
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil or lard
- 3pounds pork shoulder, cut in ½-inch cubes
- Salt and pepper
- 2cups diced onion
- 4garlic cloves, minced
- 1teaspoon cumin seeds, toasted until fragrant and coarsely ground
- 1teaspoon coriander seeds, toasted until fragrant and coarsely ground
- 1bay leaf
- 1cup diced tomato
- ½pound tomatillos, husk on, left whole
- ¾cup chopped roasted hot green chile, like Anaheim (about 6 chiles)
- Soft corn tortillas
- 1large 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
Nutritional analysis per serving (8 servings)
490 calories; 35 grams fat; 11 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 31 grams protein; 795 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Tomatillo's ARE always husked! Has to be a typo. And Anaheims are not hot green chili peppers. Try Poblanos, Jalepenos or Serranos for more chili heat.
I live in the southwest, never have seen tomatillos cooked with the husks on. Trusted myself, and took them off. Used Hatch green chills, and cooked eveyrhing in a slow cooker. Deleted the oregano garnish and used lime wedges instead. Quite tasty!
I think the recipe is incomplete...Normally you roast the tomatillos and the peppers. (note the very next item is roasted peppers) I usually roast the tomatillos, garlic, a couple of roma tomatoes, and the peppers before adding them to my green chili
So while one doesn’t eat the husk of a tomatillo one can cook tomatillos in stew with the husk on. Mexican cooking authority Diana kennedy does a similar pork stew in this way. She says they impart a certain quality to the end result. Just avoid the husks as one would a bay leaf.
Made it exactly as written except for allowing it to cook for about an hour, partially covered for half the time, to really soften the pork—a personal preference. Absolutely delicious!!
This is a great recipe. Made it last night for the family and everyone loved it. Made it EXACTLY as written (including leaving the husks on the tomatillos). Needed about 50 minutes of simmering and some additional salt for the sauce to thicken and the flavors to bloom. Served with generous amounts of ALL of the garnishes. Ignore the whiners and know-it-alls in the comments. There's a reason David Tanis writes for NYT Cooking and they don't.
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