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Flavorful Hatch Green Chili Pork Carnitas Tacos

Hatch green chili pork carnitas tacos - featured image
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Tender slow-cooked pork shoulder smothered in a smoky, tangy Hatch green chili sauce, served on soft corn tortillas with fresh garnishes for a bold Southwestern taco experience.

Ingredients

Scale
  • 3–4 pounds pork shoulder
  • 4–5 roasted and peeled Hatch green chilies
  • 1 large yellow onion, diced
  • 4–5 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup chicken broth
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 12–16 small corn tortillas
  • A handful fresh cilantro, chopped
  • Diced white onion (optional, for topping)
  • Queso fresco or Cotija cheese, crumbled (optional)

Instructions

  1. Preheat oven broiler or grill to high. Place whole Hatch green chilies on a baking sheet and roast, turning every 2-3 minutes, until skin is charred and blistered, about 10-15 minutes. Place chilies in a bowl and cover tightly to steam for 10 minutes.
  2. Peel off charred skin from chilies, remove seeds and stems, and roughly chop the peeled chilies.
  3. Trim excess fat from pork shoulder, leaving some fat for juiciness. Pat dry and season all over with salt, pepper, cumin, and oregano.
  4. Optional: Heat olive oil in a large skillet over medium-high heat and brown pork on all sides until crispy and golden, about 10 minutes.
  5. Place diced onion and minced garlic in the bottom of a slow cooker. Add seared pork on top. Pour chicken broth over pork and add roasted Hatch chilies. Squeeze in lime juice and stir gently to combine.
  6. Cover and cook on low for 5-6 hours, or until pork is tender and shreds easily with a fork.
  7. Remove pork from slow cooker and shred using two forks. Return shredded pork to slow cooker and toss with green chili sauce to coat evenly.
  8. Warm corn tortillas on a dry skillet or in the oven wrapped in foil until pliable and warm, about 5 minutes.
  9. Assemble tacos by spooning generous portions of smothered pork carnitas onto tortillas. Top with fresh cilantro, diced onions, and crumbled queso fresco if desired.

Notes

If the sauce is too thin after cooking, remove some liquid and reduce it in a pan over medium heat to thicken before tossing with pork. Searing the pork before slow cooking is optional but adds flavor. Warm tortillas properly to prevent tearing. For dairy-free, skip cheese or use plant-based alternatives. Substitute almond flour tortillas for gluten-free option. Can use vegetable broth instead of chicken broth for lighter version.

Nutrition

Keywords: Hatch green chili, pork carnitas, tacos, slow cooker, Southwestern, smoky, spicy, easy recipe

Find it online: https://evabake.com/flavorful-hatch-green-chili-pork-carnitas-tacos-5-easy-perfect-recipes/