Thursday, April 1, 2010

Green Chile Pork Tacos with Homemade Sour Cream

My favorite thing to make in my slow cooker is a spicy, tomatoey pork taco filling. I used to say it was the only thing worth making in a slow cooker, but now I know about a few other things. Lately, I've been trying to make my own tomatillo salsa for Stacked Tomatillo Enchiladas (success finally!), but since I still can't quite get that right I keep ending up with tupperwares full of decent, but not fantastic tomatillo salsa. What to do, what to do... Last week I adjusted my old, favorite taco recipe to be green instead of red and we were shocked to discover that we like it better. Shocked! How could our most loved dinner be changed and improved? Our world is rocked over here.
Oh, and, we served it with homemade sour cream. Maybe that's why these were some of the best tacos I've ever made...

Green Chile Pork Tacos
serves 4 to 6

1 yellow onion, diced
4 cloves garlic, diced
3 pounds boneless pork (just about anything will work, but you might need to trim off fat depending on which cut you use)
2 cups chicken stock (depending on your slow cooker)
2 T cumin
2 T oregano
2 cups tomatillo salsa (store-bought or try this recipe)
1 bunch cilantro
1 to 2 T pickled jalapenos, minced (they're spicy)
1 7 oz can green chiles, or equivalent fresh chiles roasted and diced
2 limes
corn tortillas
sour cream

  • Sprinkle the meat with salt and pepper. Heat a little oil in a large frying pan and brown it on all sides - you're not cooking it now, just creating flavor. Put the meat in the slow cooker and put the lid on.
  • In the same pan, saute the onion until the edges start to brown, scraping up any good bits the pork left behind. Then add the garlic and saute just until it starts to brown.
  • Sprinkle the onions and garlic with the cumin. Have your stock ready. Toast the cumin until it starts to stick, then, quick, dump in your stock.
  • Add the rest of the ingredients BUT reserve 1 lime and some cilantro for the end. Bring this all to a bubble (I never put anything cold in my slow cooker) scraping the bottom to get all the toasted goodness off.
  • Pour this over the meat in the cooker and give it a bit of a stir so that the meat is coated. Scrape down the inside of the cooker so that no sauce is splashed above the line of sauce/meat (this helps with clean-up and prevents burned edges).
  • Cook on High for 6 to 8 hours. I check mine after 6 hours to see if it's too soupy. If it is, I cook it the last 2 hours with the lid off. Slow cooker vary a lot so you might need to stop after 6 hours or add a little more stock and keep going. The meat should me falling apart.
  • Add the juice of the second lime, break up the meat a little, and stir it in with the sauce. Serve it however you like tacos or with rice and beans. 
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