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Pork Verde Tacos

Makes: 10 to 12 servings
Prep 40 mins Cook 10 hrs to 12 hrs  (low) or 5 to 6 hours (high) + 30 minutes (high)
Pork Verde Tacos
Ingredients
  • 4 - 5  pounds  boneless pork shoulder roast
  • 1  tablespoon  vegetable oil
  • 3  stalks  celery, cut up
  • 1  medium  onion, cut up
  • 1/2  cup  water
  • 1 - 2  fresh jalapeno chile peppers, stemmed, seeded, and cut up*
  • 3  cloves  garlic, minced
  • 1  teaspoon  salt
  • 1  teaspoon  chili powder
  • 1  teaspoon  ground cumin
  • 1/2  teaspoon  crushed red pepper
  • 1/2  teaspoon  dried oregano, crushed
  • 1/4  teaspoon  ground black pepper
  • 3  bay leaves
  • 1 16  ounce jar  green salsa
  • 1  recipe  Jalapeno Sauce (optional)
  •  Corn tortillas or Homemade Taco Shells
  •  Shredded cabbage, shredded cheese, and/or lime wedges (optional)
Directions

1. Trim fat from meat. In a large skillet brown meat on all sides in hot oil. Place meat in a 5- to 6-quart slow cooker.

2. In a food processor or blender combine celery, onion, the water, chile peppers, garlic, salt, chili powder, cumin, crushed red pepper, oregano, and black pepper. Cover and process or blend until almost smooth. Pour over meat in cooker. Add bay leaves.

3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Remove meat from cooker; discard bay leaves and cooking liquid. Using two forks, pull meat apart into shreds. If using low-heat setting, turn to high-heat setting. Return shredded meat to cooker; stir in green salsa. Cover and cook for 30 minutes more.

4. Serve with Jalapeno Sauce, corn tortillas, and, if desired, cabbage, cheese, and/or lime wedges.

From the Test KitchenHomemade Taco Shells:
  • In a large saucepan heat 1 inch of vegetable oil to 365 degrees F. Fry corn tortillas in hot oil for 2 minutes or until crisp. Drain on paper towels.
*
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Jalapeno Sauce
Ingredients
  • 1  cup  mayonnaise
  • 1/2  cup  snipped fresh cilantro
  • 1  fresh jalapeno chile pepper, seeded and finely chopped
  • 1  tablespoon  vinegar
  • 1  tablespoon  water
  • 1  small clove garlic, minced
  • 3/4  teaspoon  salt
  • 3/4  teaspoon  ground black pepper
Directions

1. In a medium bowl stir together mayonnaise, cilantro, chile pepper, vinegar, the water, garlic, salt, and black pepper.

Nutrition Facts (Pork Verde Tacos)
  • Servings Per Recipe 10,
  • cal. (kcal) 492,
  • Fat, total (g) 30,
  • chol. (mg) 117,
  • sat. fat (g) 7,
  • carb. (g) 17,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 12,
  • fiber (g) 3,
  • sugar (g) 2,
  • pro. (g) 37,
  • vit. A (IU) 680,
  • vit. C (mg) 13,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 822,
  • Potassium (mg) 754,
  • calcium (mg) 71,
  • iron (mg) 3,
  • Vegetables () 1,
  • Starch () 1,
  • Lean Meat () 5,
  • Fat () 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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