Pork Chile Verde Tacos
Ingredients:
3 Tbsp. canola oil
4 cloves garlic, minced
3 lbs. pork butt, cut into 2 inch pieces
1 tsp. salt
1 tsp. pepper
1 tsp. lemon pepper
1 tsp. oregano
1/2 tsp. cumin
1 large onion, diced
chicken broth, as needed
2 jars Hatch Chile Verde
corn tortillas
crumbled cotija cheese, for serving
chopped onion and cilantro, for serving
Directions:
In a large bowl, add pork butt pieces. Season with salt, pepper, lemon pepper and oregano.
In a large skillet, heat oil over medium-high heat. Add oil and garlic, cook 1 minute.
Add pork and brown on all sides, working in batches if needed.
Add chile verde, cumin and onion and cook another 5 minutes, stirring.
Cover tightly and cook 1 1/2 hours at a low simmer.
Check after 1 hour and add chicken stock if needed.
Pork should be tender, still holding together, but will break apart when pressed gently.
To assemble tacos, add pork to a corn tortilla and top with cotija cheese, onion and cilantro.
Click here for Hatch Chile Verde
3 Tbsp. canola oil
4 cloves garlic, minced
3 lbs. pork butt, cut into 2 inch pieces
1 tsp. salt
1 tsp. pepper
1 tsp. lemon pepper
1 tsp. oregano
1/2 tsp. cumin
1 large onion, diced
chicken broth, as needed
2 jars Hatch Chile Verde
corn tortillas
crumbled cotija cheese, for serving
chopped onion and cilantro, for serving
Directions:
In a large bowl, add pork butt pieces. Season with salt, pepper, lemon pepper and oregano.
In a large skillet, heat oil over medium-high heat. Add oil and garlic, cook 1 minute.
Add pork and brown on all sides, working in batches if needed.
Add chile verde, cumin and onion and cook another 5 minutes, stirring.
Cover tightly and cook 1 1/2 hours at a low simmer.
Check after 1 hour and add chicken stock if needed.
Pork should be tender, still holding together, but will break apart when pressed gently.
To assemble tacos, add pork to a corn tortilla and top with cotija cheese, onion and cilantro.
Click here for Hatch Chile Verde
