If there’s one taco that hits every note—savory, tangy, rich, and fresh—it’s chili pork verde tacos. Slow-simmered pork bathed in a vibrant green chili sauce, tucked into warm tortillas, and finished with crisp toppings is the kind of meal that feels both comforting and exciting. These tacos are perfect for weeknight dinners, weekend gatherings, or anytime you’re craving something deeply satisfying.
What will you need:
- Pork butt
- salt
- avocado oil
- tomatillos
- white onion
- jalapenos
- garlic
- Knorr chicken bouillon
- cilantro
- oregano
- water
- bay leaves
- hatch green chiles
- corn tortillas, for serving
- pickled red onion, for serving
- cotija cheese, for serving
How to make it
Season all sides of the pork with 2 tsp of salt. Use more salt if needed. Place in the fridge to dry brine for at least 30 minutes and up to overnight. The salt will penetrate and add more flavor to the pork while pulling moisture which will result in a better sear.
Add the tomatillos, white onion, and jalapeños to a baking sheet and place under the broiler on high until everything gets a good char on both sides. About 5 minutes per side. Once charred, add everything from the baking sheet to a blender plus any of the juices left in the baking sheet. Add in 1 tsp of salt, the garlic, Knorr chicken bouillon, cilantro, and 1 cup of water. Blend until smooth and set aside.
Preheat a large pot over medium-high and add in the avocado oil. Once the oil starts to smoke, add in the pork and sear on all sides until a crust forms and fond is left in the pot. About 3 minutes per side. The fond is the delicious, caramelized, brown bits that stick to the bottom of a pan after searing, roasting, or sauteing food. Remove the pork from the pan and reduce the heat to medium. Pour in the green sauce from the blender and fry off for 5 minutes, occasionally stirring.
Add back in the pork, remaining 1 cup of water, bay leaves, and the hatch green chiles. Cover and place it in a 275˚F oven for 3-6 hours until the pork is tender and easily pulls apart. Once tender, remove from the oven and rest for 20 minutes. Remove the pork to a large bowl and shred. Ladle in about 1 cup of the sauce from the pot and mix.
Add the shredded pork to warmed corn tortillas and spoon over more of the sauce from the pot. Top with pickled red onions, cilantro, and cotija cheese.
