Pork with Chili Verde Tacos


Oh dear, I am going through Halloween withdrawal. I can’t believe it bothered me this much to NOT decorate for Halloween! I am normally the one that has as much cra….eerrr stuff in her front yard as possible. The only time I decorate more is Christmas and I tend to go over the top with that! Although several of my inflatables have passed during the last couple years, God bless there air filled little hearts.

Due to the neglect of my duties as chief holiday decorator, no trick or treaters showed up at my house last night *sigh* so now I am not only going through Halloween decorating withdrawals, but I have a TON of candy here to be eaten!! YIKES! My next giveaway winner might be getting a big bag of candy along with their gifts! If you would like to relive my Halloween gone by memories (I did) you can go to my personal blog and see some fun pictures.
Anyway, on to the food, which makes me smile. I mentioned a while back (when I made the chicken enchiladas in Chile Verde sauce) that I was determined to make  my own Chili Verde instead of using the jarred kind. Well, I finally did it, YAY ME!! And what is awesome is that it really isn’t very hard to make. The toughest part is roasting and peeling the chilies and that isn’t really that tough either. I can tell you though that whatever work you put into it will be welllllllllllll worth the results! I told Kevin that I want to make a big batch of this so I can can it and have it to use throughout the year. I think I am going to do that one weekend. Make a huge batch of Marinara sauce and Chili Verde so I have them. Hmmmm sounds like a plan to me!
Let’s see how to make this yummy goodness!
Roast your peppers under the broiler until they are charred and black on the outside. Turning them as needed.
Place them in a bowl and cover with plastic wrap.
I covered my bowl with a plate to make sure it kept the steam inside.
Once they have cooled enough to touch, peel and seed the peppers and chop them.
They smell amazing already!
Chop your garlic, jalapeno, and onions.
Saute your onions
Add your garlic, jalapenos, and spices
Get those wonderful flavors rockin’ and rollin’ together
Add your roasted chilies yummmmmmmmmmmm
Get them all playing nicely together
In goes the chicken stock and away it cooks…..
Oh by the way, I did find Mexican Oregano. Who knew it was different than regular oregano??
Get your pork all tucked in with it’s friends.
Once it has cooked and cooled, shred it with two forks
Toss it in to the hot tub with the other kids
The result? Epic yumminess!!!
Pork with Chili Verde Tacos

  • 1 pound pork butt, trimmed of fat
  • 2 yellow onions, quartered
  • 1 tablespoon ground cumin
  • 2 bay leaves
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon salt
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon cayenne
  • Corn Tortillas
  • Sour cream
  • Chile Verde, recipe follows
Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil.
Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander.
Shred the drained pork and return to the pot. Add the Chile Verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve hot with tortillas and other desired condiments.
Chili Verde
  • 1 pound fresh Anaheim chilies
  • 1 pound fresh poblano chilies
  • 2 tablespoons vegetable oil
  • 1 chopped white onion
  • 4 cloves garlic, chopped
  • 2 jalapeno peppers, seeded and diced
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 2 tablespoons all-purpose flour
  • 3 cups chicken stock
  • 1/2 cup chopped fresh cilantro
Coat the Anaheim and poblano peppers with a bit of olive oil. Roast the peppers by placing them on a baking sheet under the broiler in the oven. turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. Place the blackened peppers in a bowl and cover with plastic wrap, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.
In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.
Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.
To serve on corn tortillas topped with sour cream.

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About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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