Green Pork Tacos

No, this isn’t made from the bastard child of any muppets! The sauce is green, not the pork. I suppose that “tacos de cerdo verde” or “carne de cerdo en salsa verde” is a better title but this isn’t strictly authentic and green pork tacos is just easier for me to say.

I photographed these made with flour tortillas, even though I am a fan of corn tortillas. I do like both but prefer corn. I like them steamed or lightly fried. I’m not saying I won’t eat a crispy fried corn tortilla, I’m just saying it’s not my favorite. My husband isn’t a fan, he pretty much just likes the flour ones. I often serve only flour because it’s easier since I’ll eat both. But despite the picture, definitely try this with steamed or lightly fried corn tortillas, it’s very good!

Ingredients

• 1 can tomatillos (1 lb 11 ounces), drained
• 2 jalapeno chiles – tops/seeds/membranes removed, roughly chopped
• 1/2 tsp ground allspice
• 1/16 tsp ground cloves (a pinch)
• 1 TBSP fresh minced garlic
• 1 cup fresh roughly chopped cilantro (leaf & tender stems)
• 1 tsp kosher salt
• Oil for frying
• 3 lb pork roast (shoulder) cut into 1″ pieces
• Kosher salt & fresh ground black pepper
• 1/2 a white or yellow onion, finely diced
• 1 TBSP ground cumin

To Serve

• 24 Warm tortillas (corn or flour)
• 1/2 raw white or yellow onion, finely diced
• Monterey Jack or Mexican blend shredded cheese
• Sour cream
• Freshly chopped cilantro leafs

Instructions

1. Put tomatillos, jalapenos, allspice, cloves, garlic, cilantro, and salt in a blender, and blend smooth.
2. Heat a large heavy pot over medium-high heat and add enough oil to just cover the bottom.
3. Cook pork cubes in batches, be sure to not crowd the pan. Fry until golden all over, then remove each batch to a heatproof bowl. Add more oil if needed.
4. Add the onions to the pot and cook until soft and translucent, then add the cumin. Cook stirring for 30 seconds, then add the pork + accumulated juices back to the pot. Pour over the blended sauce, stir to coat the pork pieces and scrape up any browned bits stuck to the bottom of the pan.
5. Bring to a boil, then turn down to a simmer. Cover and simmer gently for 1 to 1 1/2 hours, stirring occasionally. When the meat is tender but not falling apart, remove the lid and continue to cook for 15 to 20 minutes, or until the sauce is thickened, stirring every 5 minutes or so.
6. Mash and shred the meat with a fork, and then stir it well before serving. Serve with warm tortillas, sour cream, shredded cheese, diced onion, and chopped fresh cilantro in a do it yourself style taco bar.

Serves 6 to 8 – Beans and rice on the side makes it a very hearty and filling meal.

Notes

• You can leave the seeds in the jalapenos if you want a hotter sauce, you could also just use hotter chilies.
• If you don’t like cilantro you probably won’t like this sauce. It’s pretty much a tomatillo and cilantro sauce so I wouldn’t leave it out or substitute it.
• This would also make a nice burrito filling, or just serve it with beans and rice and warm tortillas on the side.