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Green Chile Pork Taco

Green Chile Pork Taco

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Dan Myers

Green chiles are a trademark of Southwest cuisine, especially in New Mexico, where the hatch chile is abundant and tops everything from tacos to burgers to omelettes. In this recipe, pork is slow-cooked with a sauce made from the chiles, then used to create a taco that's full of flavor. We top it with cilantro, lime, and pickled onions, but you're more than welcome to get creative.

Click here to see 8 New Pork Recipes


  • 2 Pounds pork cubes
  • 1 Teaspoon salt
  • 2 Tablespoons vegetable oil
  • 10 tortillas, corn or flour
  • 1 Tablespoon ancho chile powder
  • 1 Tablespoon cumin
  • 1/3 Cup pickled onions
  • 2 limes
  • 1 Cup cilantro, chopped
  • 2 Cups green chiles


Calories Per Serving559

Folate equivalent (total)25µg6%

Riboflavin (B2)0.6mg33.4%

Recipe: Green Chile Pork

I always forget to take a shot of the plated dish. This photo was taken minutes ago.

Living with persnickety eaters—admittedly, one is getting better—it’s rare that I, the primary cook at Casa Ralat, have the opportunity to prepare family meals I want. (Hola, cheese pastelillos.) Today is one of those glorious days. I’m preparing slow-cooked pork tenderloin with tomatoes and green chiles, what I call Green Chile Pork. And it’s full of home-cooking cheats. The whole dish is a cheat. My recipe, which originally appeared on the Slashfood website, is below.

Green Chile Pork
Serves 6-8

One three-pound pork tenderloin
Two 14.5-ounce cans of diced tomatoes
Two 4-ounce cans of diced green chile (heat level is up to you)
One envelope of taco seasoning

Place ingredients in the Crock Pot. Cook on low (8 or 10 hours) or whatever setting time requires until the meat pulls apart easily. Remove meat and skim off top layer of fat. Thicken sauce with cornstarch and water. Serve over rice. Or, skip the rice in favor of tortillas. Garnish to your liking. I prefer a mess of queso fresco, sour cream and cilantro with a spritz of fresh lime juice.

Slow Cooker Green Chili Pork Tacos

Throw the few ingredients for these tasty tacos in the slow cooker and dinner will be waiting for you.


  • 5 pounds Pork Loin
  • 1 jar Salsa Verde (16 Oz. Jar)
  • 3 Tablespoons Lime Juice
  • 1 whole Onion, Chopped
  • 1 cup Fresh Cilantro, Chopped
  • 3 whole Roma Tomatoes, Chopped
  • Corn Tortillas, To Serve


Place pork loin in a slow cooker. Mix together salsa verde and lime juice and pour over the roast. Cover and cook on low for 7-8 hours. Meanwhile, mix together onion and cilantro in a small bowl refrigerate. About one hour before serving, remove the pork from the slow cooker and shred with two forks. Return to the slow cooker, and stir in about 1/2 cup of the onion and cilantro mixture. To serve, place pork mixture into corn tortillas. Top with onion and cilantro mixture and chopped tomatoes.

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Mandyhello on 9.30.2011

These took literally 30 seconds to throw together and were amazing! I made them with red salsa instead of salsa verde, and they were just as good

Trixietx on 11.14.2010

Do you use pork loin or tenderloin?

Dootie on 11.8.2010

Can I do this with a small pork loin (

1.3 lbs)? Or will it be too tough?

Lori on 11.6.2010

My whole family LOVES this. I actually use green enchilada sauce (Hatch, hot) and we like it better with that! I also grill the corn tortillas a bit in the hour after the onion/cilantro addition as I think it gives them a little more substance with the filling! But is is SO good!

Cathy on 10.13.2010

This is a great recipe! and I usually use chicken, because I tend to have it on hand…delicious and super easy supper!
Cathy B. @ breitbakes

23 Reviews

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Dyedinthewoolcook on 9.5.2013

This is wonderful! My family loved it and I know I will be making it regularly. This recipe is ridiculously easy to make and tastes amazing. I made it with 2 1/2lbs of boneless pork spareribs because that’s what I had in my refrigerator and Trader Joe’s Salsa Verde. It was awesome! Thanks for the great recipe!

Wendywek on 6.3.2011

I’ve made this several times, and it is always a big hit at our house and with our guests. Easy and delicious. I agree that it serves more than eight though. We have even frozen the leftovers to reheat later, and it works well.

Lindylou on 1.14.2011

Delicious! I will make this again.

Clabbergirl on 12.4.2010

I had two jars of salsa verde, and they were both expired! My pork butt was frozen (forgot to take it out of the fridge). What to do? Frozen 3.75 lb butt into crock pot. Pour lg can green enchilada sauce, small can of diced chiles, all the japs from a can of pickled jalapenos oven top frozen roast. Cover and cook on high 1 hr. Reduce temp setting to low and cook 10 hrs or so. Take roast out, remove all fat, and shred. Pour out liquid and skim off all fat. Place meat back into crock pot with defatted broth. Mush up japs (removing stems) and place into crock pot with meat. Reheat with lg handful of chopped cilantro. Serve with tortilla chips! Thank you for the inspiration!

Eruthora on 12.1.2010

These were great. We used the leftovers in breakfast burritos and a casserole.

Recipe Summary

  • 1 white onion, chopped
  • salt and pepper to taste
  • 2 ½ pounds pork shoulder roast
  • 1 (16 ounce) jar green salsa (such as Frontera®)
  • ½ cup chopped fresh cilantro
  • 2 serrano chile peppers, or to taste

Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.

Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired.

Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.

RECIPE: Green chile pork tacos

It wouldn’t be Cinco De Mayo without our friends from Chuy’s in the KC Live kitchen! General manager, Paige Gustafson shows us how to make Chuy’s green chile pork tacos.

Chuy’s Green Chile Pork Tacos

Marinade for Roasting Pork Butt

Pork butt, boneless 6 lbs
Salt 1 TBS
Pepper 1 tsp
Chile Powder 1 1/2 TBS
Garlic 12 bulbs, minced
Yellow Onions, diced 1 cup
Green Chiles, diced 1 1/2 cups

1. Cut pork butt into smaller pieces. Do not remove the fat. Place in 8x13 baking dish.
2. Mix salt, pepper and chile powder together and coat both sides of pork.
3. Combine garlic, onion and green chiles, and place directly on pork Cover with foil.
4. Preheat oven to 180°.
5. Place covered baking dish in oven, cook for approximately 7 hours.
6. After cooking, uncover and let meat rest for 10 minutes.
7. Strain juice from pan and put veggies aside, shred pork and combine with reserved veggies.

Pork butt, cooked, shredded 5 lbs
Salt 1 1/2 tsp
Pepper 3/4 tsp
Chile Powder 1 1/2 TBS
Cayenne Powder 1 tsp
Green Chiles, diced 1 cup

1. Add salt, pepper, chile powder, cayenne powder and diced green chiles to shredded pork mixture, and gently mix by hand.

Yellow onion, finely diced 1 lb (2 medium sized onions)
Cilantro, chopped (stems removed) 1 oz (1 bunch)

1. Peel onions and finely dice.
2. Remove stems from cilantro, finely chop and add to onions.

Pork Tacos Plate Presentation

Pork Filling 6 oz per serving
Onion / Cilantro Mix 1/2 oz per serving
Corn tortillas 3 per serving

1. Start building your tacos. Reheat the corn tortillas in a skillet on the stovetop.
2. Add 2 oz of pork filling to each tortilla.
3. Top each taco with 1/2 tsp of onion and cilantro mix.
4. Serve with green chile rice, refried beans and tex-mex garnish.
5. Yield is 4 servings with 3 tacos per serving.

Recipe Summary

  • 2 pounds sirloin tip pork roast (frozen is fine)
  • 1 small onion, sliced very thin
  • ¾ pound roasted green chile, chopped small, about 1 cup's worth
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon dried sage leaves, or rubbed sage
  • ½ teaspoon cumin
  • ½ teaspoon cayenne
  • ½ teaspoon smoked paprika, regular or Hungarian paprika

Turn the crock-pot to HIGH and place the onions in the bottom. Set the pork roast on top of them and then sprinkle with all the spices. Top with the green chile. Cover and cook on HIGH for 2-3 hours. (Increase this time to about 4 hours for a frozen pork roast.) Shred or pull apart gently, allowing the meat to absorb some of the juices in the crock-pot. Reduce the heat to LOW and cook an additional 30 minutes to an hour.

FREEZER MEAL: Let the meat cool completely and then transfer to a freezer safe ziploc bag. Add as much of the liquid as remains in the bottom of the crock-pot, up to a cup or so more than the meat will absorb. Remove as much air as possible before sealing the bag and freezing flat. Thaw in the refrigerator before reheating in the microwave or in a covered dish in the oven.

Slow Cooker Pineapple Green Chile Pork Tacos

Did you know that pork and pineapple were a match made in heaven? If not, then these Slow Cooker Pineapple Green Chile Pork Tacos will convince you!

These tacos are the perfect combination of sweet and spicy flavors. In additional to crushed pineapple and green chiles, this tasty taco filling features salsa verde, brown sugar and diced jalapeno. It’s like a fiesta in your mouth!

Wonderful tacos…loved the combo of adding pineapples!

Besides being delicious, this recipe is quick and easy to put together. Just throw everything in the slow cooker and walk away. In four to five hours, dinner is done!

I highly recommend serving these tacos with some homemade pineapple coleslaw–or any kind of coleslaw–but any of your favorite taco toppings will work just fine! Avocados and limes for squeezing are also popular at my house.

And you can use corn or flour tortillas. It’s totally up to you!

My whole family loves these tacos, and no one complains if we have leftovers the next day. Although we rarely do in a house full of hungry teenage boys.

If you do happen to have leftovers and want to make something besides tacos, try quesadillas or burritos. These sweet and spicy pork tacos are a favorite recipe in the regular dinner rotation at our house.

Don’t wait for Taco Tuesday to make these amazing tacos! They’ll be a hit any night of the week.

Honey Lime Pork Tacos with Sweet Green Chili Sauce

What are you doing May 5? Instead of heading to your favorite Mexican restaurant to celebrate Cinco de Mayo, why not create a tradition of celebrating in your home? The folks at Snake River Farms sent me a couple of Kurobota Pork Roasts which Iused in this recipe for Honey Lime Pork Tacos with Sweet Green Chili Sauce.
The incredibly tasty roast, combined with the lime, honey, jalapeño and green chiles made for a memorable meal. One of those meals you hope will be lunch the next day as well. The roast is one I haven’t heard of or cooked previously. It was a collar roast. I’ve cooked Pork Shoulder, and Butt and Brisket, but never Pork Collar Roast. All I have to say is the flavor was incredible. There was a bit of marbling in the meat, which tends to disappear if you slow cook the roast and then shred, but is more visible when roasting over the grill or in the oven and then slicing.

I cooked two 4.5 lb roasts, two different ways: the first roast was slow cooked in the oven with a honey lime marinade, which I let sit overnight before cooking. The second roast was cooked over low (about 300) heat on my gas grill for about 1 hour and 20 minutes. I checked the meat about every 10-15 minutes on the grill and flipped it each time I checked the temperature. When the internal temperature reached 185 degrees I removed it from the grill and let sit for about 10 minutes before slicing. I liked both methods. Slow cooking in the oven or crock pot is definitely the most simple way to cook a roast. Just marinate, brown, place in oven, cover tightly and let cook until the meat falls apart. The roasting method takes a bit more care, but I believe yielded a better tasting finished product. Either way, you’re going to love this dish.
Happy 5th of May!

Slow cooker green chile pork tacos + cilantro-lime slaw

Friends, welcome to the next best taco night recipe of your life: Slow Cooker Green Chile Pork Tacos with Cilantro-Lime Slaw.

Lots of words, not a lot of effort. Lots of flavor, not a lot of work. Lots of yums, not a lot of stress. This is a winner of a dinner all around, IMHO.

What are your go-to dinners on the weekly rotation? Since we are meal planners (a.k.a., I decide what we are going to eat and make a grocery list accordingly so we buy exactly what we need for meals), we tend to pick the same foods every week. This isn’t all bad — I mean, tacos are a weekly occurrence, and since I love tacos, I’m not mad about this at all. What does bug me, though, is when the tacos are the same formula every time: Ground beef + taco seasoning + cheese + veg + sour cream. Don’t get me wrong, I love me a classic taco now and then, but sometimes I need to branch out of my taco shell, so to speak.

Enter these tasty slow cooker-style tacos. As the final addition to our short and sweet no-bake series, I’m sharing this recipe for all my friends who need a simple yet satisfying meal that comes together with ease and maximum flavor. It also can be adapted to be dairy-free and gluten-free, for my peeps who request that kind of thing. Tacos for all!

The pork portion of this recipe is made with just three ingredients: Pork, taco seasoning (you can use store-bought or homemade!) and chopped green chiles. It’s amazing that this simple lineup of ingredients can produce so much flavor when they hang in a crockpot for a few hours. Once your kitchen smells like taco night heaven, you know the pork is ready. It practically falls apart when you shred it into bite-size pieces. I’m not drooling, you’re drooling.

The slaw is also super easy! You can shred your own coleslaw mix, or just use the bagged stuff (I use the latter, because I’m lazy and it still tastes good). Mix it with some mayo, lime juice, fresh cilantro and zippy green onions and let it sit in the fridge for a few hours to get all mixed together and full of flavor. This cool, crunchy topping married with fresh red onion, warm tortillas and tender pork is seriously THEEE BEST.

So the next time it’s taco night in your household, or if you’re looking for a slow cooker sensation, or if you just need to take it easy on a weeknight and don’t feel like cooking much, or if you need to get out of your weekly taco rut (ME) or if you just really really love tacos and want to try a new recipe every now and then (ALSO ME), these slow cooker green chile pork tacos are for you. TACOS FOR ALL.

Pork Green Chili (Colorado Style)

This is a classic Colorado-style green chili – plenty of green chiles, tomatoes, some tomatillos, and thickened with flour. This one has a really nice, well-rounded flavor. Want a good green chili for smothering burritos and eggs? With its shredded pork and thick consistency, this one’s a great choice.

I made this medium-hot – it’s got enough kick to make most Coloradans happy, but some will want it hotter. Just add another serrano or two to blow their socks off.

This does use a lot of flour for thickening (which is also why it works so well as a sauce) – so Paleo it ain’t.

  • 2 lbs pork roast
  • 4 tbsp olive oil
  • 8 cups chicken broth (or 4 cans)
  • 2 cups water
  • 2 cups chopped onion
  • 8 cloves garlic, pressed
  • ½ lb tomatillos (about 8 medium), chopped
  • 1-2 serrano chiles, minced
  • 1 14.5 oz can diced tomatoes with juice
  • 2 cups mild diced green chiles
  • 1 cup hot diced green chiles
  • 1½ tbsp ground cumin
  • ½ tsp oregano
  • ½ tsp cayenne pepper
  • 1 cup flour
  • salt & pepper to taste
  1. Cut the pork roast in half (to sear more of the surface) and smear with 2 tbsp olive oil. Generously sprinkle salt and fresh ground pepper on all sides. Sear on medium high heat.
  2. Put in a crockpot, add the chicken broth and water, and cook on high for 1 hour. Reduce heat to low and cook another 2-3 hours.
  3. Meanwhile, sauté onion, garlic, tomatillo, and serrano in 2 tbsp olive oil. Puree 1 cup mild green chiles with ½ cup of the liquid from the crockpot. Set aside.
  4. When done (after 3 hours of cooking), fish the pork out of the crockpot and set aside to cool for 15 minutes. Take 3 cups of the broth from the crockpot and set aside to cool for 15 minutes.
  5. Meanwhile, add the onion mixture, spices, tomatoes, and all the green chiles (including pureed).
  6. Gradually add the broth to the flour, stirring constantly to ensure no lumps. Then pour the flour mixture into the crockpot gradually, stirring constantly to blend in.
  7. Shred the pork with a fork and add to crockpot. Cook on low for another hour, stirring occasionally.
  8. Serve with tortillas or use as a sauce over eggs, burritos, or whatever!

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12 comments to Pork Green Chili (Colorado Style)

Cant wait to try this,Thanks

no instructions for the spices or tomatoes

You add spices and tomatoes at the same time as the onions. I’ve updated the recipe on the site. Thanks for pointing this out.

I am a texan, but don’t care for tomatillos, what can I sub?

My vote? Substitute about 3/4 cup diced mild green chiles. You could also substitute tomatoes. It’s all a matter of taste, but either way will work very well. The tomatillos add that tart, tangy taste, but that pure green chile taste is also very good (and depending on where you are from, some think it’s more authentic).

A cup of flour. 3 cups of broth and 1 cup of flour would almost make dough.

This recipe has 10 cups of liquid and one cup of flour, not 3 cups liquid. Yes, this is definitely a thickened chili, but it’s nowhere near dough. Personally, I like both thickened & unthickened chili … but for different purposes or occasions. I like thickened chili on top of a burrito because it sticks rather than just running off. Try it!

What kinds of Green Chilis should I use? (I am not from Colorado, do they sell them simply as Hot Green Chili or Mild? I was thinking of using polbalnos and a Seranos or 2? Roasting first, then peeling and take the seeds out then chopping. Will that work out ok?

People who don’t live in Colorado often have to resort to canned or frozen chiles. Nearly all grocery stores have canned and they come in mild and hot. Many places have frozen, for instance WalMart carries frozen Select New Mexico green chiles in many parts of the country. Their chile comes in mild, hot, and jalapeno. Many world champion green chili cooks just use canned.

Poblanos would make a good chili, though the flavor is different than classic green chiles. Serranos are much hotter than most people like for their green chili, though they are used in many, many green chili recipes in small amounts to adjust the heat to the desired level. Hope this helps.

The Poblano Pepper worked Great! absolutely loved this recipe. Used a 3 Lb. pork shoulder, Wouldn’t change a thing.

Outside of the Southwest where fresh chiles are abundant, one can often find green chiles in the refrigerator section of the grocery store. They are often labeled “Chile Baca”. Just an FYI.

[…] From this state they are frequently eaten as-is, frozen for year-round use, or commonly we make pork based green chile which is used as a tasty dipping sauce, over eggs, mac-n-cheese, and to smother burritos or french […]

  • 4 pound boneless pork loin
  • 1/2 cup onion , diced
  • 1 10 oz. can RO*TEL Mild Diced Tomatoes with Green Chilies
  • 1 16 oz. jar salsa verde
  • 3 limes, juiced
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  1. Spray slow cooker with non-stick cooking spray.
  2. Place pork loin in the bottom of the slow cooker. With a fork jab top of meat every inch or so.
  3. Add all remaining ingredients and cover with lid.
  4. Cook on low for 6-8 hours depending on your slow cooker.
  5. When cooked, remove pork and shred with forks or with your stand mixer using the dough hook
  6. Add pork back into the slow cooker and stir to combine.
  7. Serve with tortillas, sour cream, and shredded cheese.


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