Before we talk about these beauty green chili pork tacos, lets taco about my current situation.
So, I found out on Tuesday last week I would be invited by my friend, Ciara, to Thailand. On a 16 day trip. With 6 days notice. Not only have I never traveled out of the country before, but I am a big chicken. So people, believe me when I say this, I am making strides. BIG STRIDES. So here I am, two hours away to landing and so excited to experience it all. The food, the culture, and the beaches. BTW: currently sitting next to these English guys who after I told them my age, said “Oh wow, you’re an oldie!” Keep in mind, I am only 28. So that was sweet of them haha!
I definitely am going to be doing a few blog posts a little different than my typical posts. I’m thinking a little bit of Anthony Bourdaine style.
But enough about that, more about these green chili pork tacos- Am I right?!
I have been meaning to post these little green chili pork tacos for 3 weeks now. The first week, I ended leaving out the pickled onions by accident (which are one of the top three reasons these green chili pork tacos are AMAZING) and then last week, well you know.. the whole Thailand bomb was dropped.
But all good things come to those who wait, I suppose.
Lastly, these pickled onions really make these green chili pork tacos.
I’m serious. I will post a recipe in the future it you all are interested.
The great thing about these green chili pork tacos is that you can slow cook the pork and use it in other meal prep for the rest of the week. And your house will smell like all sorts of yumminess in the process.
Well folks hop to it and make these gems for your next taco Tuesday!
Green Chili Pork Tacos
- Green Chili Pulled Pork:
- 3 Pounds, Pork Shoulder
- 1 tbsp, Garlic, Minced
- 1 Yellow Onion, Sliced into rings
- 2 Jalepenos, diced
- 2- 4 oz Cans of Hatch Chilis
- 1/2 Cup Honey
- 1/4 Cup Apple Cider Vinegar
- 3 tbsp Olive Oil
- 1 tbsp Salt
- 1 tsp Cumin
- 2 tsp Chili Powder
- 1 tbsp Dried Oregano
- 1 tsp Dried Thyme
- 2 tsp Black Pepper
- 1 Lime
- Rest of Ingredients:
- 8-12 Tortillas
- 1/4 cup Cojita Cheese or Feta
- 4 Radishes, sliced
- Optional Toppings: Salsa Verde, Cilantro
In crock pot, layer the sliced onions on the bottom of the crock pot
Add jalapenos and hatch chilis
Place meat directly on top
In separate bowl, mix cumin, chili powder, oregano, thyme, salt, black pepper Whisk to combine
Add honey, apple cider vinegar, olive oil
Whisk to make a paste like consistency
Pour over pork
Squeeze lime juice over the top and throw left over lime in to cook as well
Cover with lid and allow to cook on low for 8 hours or until pork falls apart with fork
When pork is done cooking
Warm your tortillas with fire or in pan
Assemble tacos meat first (I like to squeeze the juice out so my tacos aren't too soggy)
Add guacamole, pickled onions, salsa verde, radishes, cojita cheese, cilantro and any other toppings you would like