Green Chili Pork Carnitas Tacos Recipes

GREEN CHILE PORK CARNITAS TACOS

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!

GREEN CHILI PORK CARNITAS TACOS

Steps:

• Heat large skillet to high heat. Add oil and heat for 1-2 minutes.
• Add pork loin roast and cook for 5 minutes per side, until golden brown.
• Once seared, place pork roast into slow cooker or instapot.
• Top with onion, jalapenos, green chilies, garlic salt, pepper, and cumin powder. Rub on pork.
• Pour in orange juice and lime juice.
• Cook on low for 8 hours or on high for approximately 5 hours.
• Once pork is perfectly cooked, use two forks to shred into bite size pieces. Taste and salt and pepper to taste.
• To assemble tacos: place pork carnitas in corn tortillas and top with queso fresco cheese, guacamole, and cilantro. Optional: tomatillo salsa

ZESTY CARNITAS TACOS

Steps:

• Carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, 1 1/2 teaspoons salt, oregano, and cayenne.
• Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
• Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
• Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.

PORK AND GREEN CHILE TACOS

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.

PORK 'N' GREEN CHILI TORTILLAS

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper; add the pork. Seal bag and toss to coat. , In a large skillet, cook pork over medium heat in oil until no longer pink. Add chilies and salsa. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender. , Spoon 1/2 cup pork mixture down the center of each tortilla. Sprinkle with cheese; roll up.

PORK CARNITAS WITH GREEN CHILES

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.

GREEN CHILE BEEF TACOS

Steps:

• Lay the chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle the taco seasoning mix over the beef. Pour the green salsa over the beef, followed by the beef broth.
• Cook on Low for 4 hours. Add more beef broth if needed. Remove the beef from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker; mix with the liquid. Serve hot.

CARNITAS TACOS WITH GREEN ONION RAJAS

Steps:

• Place pork in heavy large pot. Add broth. Add enough water to cover pork by 1/2 inch. Bring to boil. Reduce heat to medium. Cover partially; simmer until meat is very tender and liquid is absorbed, about 1 hour 45 minutes. Cool slightly. Shred meat. Season with salt. Cover; keep warm.
• Meanwhile, melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add bell peppers and poblanos; sauté until tender, about 12 minutes. Add green onions; sauté until tender, about 4 minutes. Add cheese and cream. Simmer until cheese melts and liquid thickens. Stir in cilantro. Season with salt and pepper.
• Spoon some shredded meat onto half of each warm tortilla. Top with pepper mixture. Fold tortilla over filling. Serve with lime wedges to squeeze over.