Pork Verde Tacos
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
Verde Sauce:
1 lb Tomatillos
2-3 Tb chopped Jalapeno (1 small pepper)
1/3 cup chopped White Onion (1/2 small onion)
2 Tb Lime Juice (1 lime)
4 Garlic Cloves (chopped)
1/4 tsp Salt
Pinch of Pepper
Pinch of Cumin
Pinch of Chili Powder
Tacos:
2½ cups Shredded Pork
1 package Tortillas
Sour Cream (optional)
Cilantro (optional)
Shredded Cheese (optional)
Avocado (optional)
Instructions:
Cook and prepare the pork or meat of choice.*
Verde Sauce:
Remove husks and clean the tomatillos. Transfer to medium saucepan and add 1/2 cup of water. Cook on medium heat until a fork can be easily inserted (about 10-15 minutes). Turn tomatillos once while cooking. Once tomatillos are cooked, transfer to blender or food processor and puree (Carefully!).
Return to saucepan and add the jalapeno, onion, lime juice, garlic, salt, pepper, cumin and chili powder. Simmer on medium-low heat 15-20 minutes stirring occasionally. Add the shredded pork to the verde sauce and reheat in the sauce if necessary. Remove from heat.
Tacos:
Grease a frypan with butter and cook each tortilla over medium heat for about 30 seconds on each side. (optional) Now fill each tortilla with the verde sauce meat then add the toppings you like. Enjoy!
Notes
*I used leftover meat from a previous recipe: Slow Cooker Pulled Pork Use pork, chicken or beef. Chopped, shredded or sliced. Your preference.
This recipe makes about 8-10 tacos, but it depends how much meat you stuff into each taco.
From wonkywonderful.com