This recipe is always a favorite with my culinary students. It is easy to make and the results are exquisite. The trio of green chiles strike the perfect balance of bright green pepperiness, smokiness, and mellow heat. They cook down with onions, garlic and stock into a rich and flavorful sauce. The tender pieces of pork practically melt in your mouth. These tacos need no further embellishment -- just load up a warm tortilla and go!
Pork and Green Chile Street Tacos
Serves 4-6 (2 tacos each)
Prep time: 15 minutes
Cooking time: 30 minutes
- 1 pound trimmed boneless pork shoulder, cut into bite-sized cubes
- kosher salt and freshly ground black pepper
- 2 Tablespoons olive oil
- 1/2 large onion, thinly sliced
- 4 ounces Poblano Pepper (2-3 large), seeded and julienne cut
- 4 ounces Anaheim Pepper (2-3 large), seeded and julienne cut
- 1 Serrano Pepper (seeded, veined and minced)
- 3 garlic cloves, minced
- 1 cup low-sodium chicken stock
- 1 Tablespoon chopped cilantro
- Season the pork cubes with salt and pepper. Set aside.
- In a Dutch oven, heat the olive oil until just smoking. Add pork. Cook on high heat, stirring only once or twice, until golden brown on all sides (about 5 minutes).
- Add the onion, chiles, and garlic. Cover and cook over high heat, stirring once or twice until the vegetables are softened (about 5 minutes).
- Add the chicken stock and bring to a boil. Cover partially and simmer over medium heat until the pork is tender and the broth is reduced to a thick sauce (about 20 minutes).
- Stir in the cilantro and season with salt and black pepper. Serve with lime wedges and corn tortillas.