Best Chile Verde Tacos Recipes

CHILE VERDE TACOS

Steps:

• 1. NOTE: You can use most any peppers for the heat in this dish. You can omit the habaneros, and or fresno/jalapeno if you do not like much heat. Remove husk from tomatillos and wash. Cut in half and place on baking sheet. Cut poblano in half longways and remove seeds, place on baking sheet. Place 3 cloves of garlic, skin on, inside pc. of foil. Place that, habaneros and fresno or jalapeno on baking sheet. Broil under low broiler 7-10 till charred. Remove, allow to cool. Remove skin from anaheim and foil and skin from garlic. Place all in blender or food processor with 1/2 c of water and puree, add more water if too thick. Of course remove stems from fresno or jalapeno and habaneros first.
• 2. Cube up pork into nice bite size pcs. Place in skillet, add half the tomatillo salsa, 1 c broth, salt and cover. Simmer on very low for about 1 hr. stirring several times. If pork is not fork tender, simmer a little longer. Once tender, remove lid and continue to simmer until most of liquid thickens or simmers out.
• 3. I like to serve ours with both the remaining tomatillos salsa as a garnish and fresh pico de gallo. For lower carb use Mission brand carb balance tortillas.
• 4. NOTE: I have used most cuts of pork for this. If I buy pork chops bone in, I remove the bone and use the bones and a little meat to make broth for this and spanish rice. I place a couple carrots and half and onion and a couple cloves of garlic in a pan with several cups of water. Also I had a little poultry seasoning or some thyme. It really helps flavor rice and is low in sodium.

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.

GREEN CHILE CHICKEN TACOS

Steps:

• In a small bowl, mix oil with oregano and cumin. Heat a large nonstick skillet over medium-high. To the skillet add 2 tablespoons of the seasoned oil, half of the chicken, and season with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink and is lightly golden, about 5 minutes. Using a slotted spoon or spatula, transfer chicken to a plate. Add 1 tablespoon of the oil and remaining chicken to the skillet and repeat.
• Add the remaining 1 tablespoon oil, onion and bell pepper to the empty skillet and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds to 1 minute. Add green chiles, broth and chicken (along with any accumulated juices) and bring to a simmer. Cook, stirring occasionally, until all of the liquid is absorbed, the mixture is thick and the chicken is cooked through, about 8 minutes.
• Divide the chicken mixture among the tortillas. Top with shredded cabbage, pico de gallo, avocado, sour cream and cilantro. Serve with lime wedges.

VERDE PORK STREET TACOS

Steps:

• 1. Season pork generously with salt and pepper. In a skillet over medium high heat, sear pork until brown on all sides. Transfer to slow cooker, pour salsa verde over top and cover. Cook for up to 8 hours on low, or 5-6 hours on high. Once cooked, shred meat with two forks inside the slow cooker. 2. Meanwhile, in a mixing bowl, combine sugar and vinegar. Add red onions and marinate for at least 30 minutes or up to 8 hours in the refrigerator. To serve, fill tortillas with the pork and top with pickled red onions, crumbled Oaxaca cheese and chopped cilantro.
• 1. Great for a dinner, or a get-together! 2. This is great in tacos, but can also be used for enchiladas, burritos or even a nacho topping!