When you think of warm, comforting winter dishes, tacos are not the first thing that comes to mind. Yet you can’t have Taco Tuesdays without tacos, right? As always, my walks on an indoor track provide lots of thinking time (and audiobook time–Woman in the Window anyone???) which I maximize by thinking about food. Always food. Even though I am walking to stay lean and healthy. Go figure.
WINTER TACOS ARE A DEFINITE THING
It seems to me that fish tacos are best left to summer along with all things grilled. So what can you put in a WINTER TACO that will be warm and hearty yet still qualify for Taco Tuesday? Green Chili Pork Tacos with Guacamole and Salsa Fresca are perfect. Tender pork, which has absorbed all of the Southwest flavors of cumin, fresh cilantro, and ancho chili powder. Not to mention poblano and jalapeno peppers is a perfect filling for crispy corn or soft flour tortillas. You decide.
Topping these amazing tacos is my favorite make-ahead guacamole which you can find here, https://metirementblog.com/spiced-shrimp-guacamole-bucket/, and the best salsa you have ever tasted. I promise. You may remember that slightly cooking the onions and garlic really takes the bite out of these aromatics. It which smooths out the flavor of the salsa fresca to make the flavor of the tomatoes and tomatillos really shine through. The salsa recipe, https://metirementblog.com/absolutely-best-salsa-will-ever-eat/, can be made at least 3 days ahead and lasts in the refrigerator for a week. Add some freshly chopped cilantro and a tablespoon of red wine vinegar to boost the flavor if you are keeping it for a while.
TENDER PORK IN A GREEN CHILI TOMATO SAUCE IS A GAME CHANGER FOR COZY GATHERINGS
This dish is perfect for a casual weekend gathering. Serve the pork in a warm bowl with tortillas, salsa, and guacamole on the side. Monterey Jack cheese and thinly sliced red onions are optional. A salad of oranges and greens with a citrus vinaigrette is all you need to compliment the Green Chili Pork Tacos. The colors are almost as inviting as the flavors. And perfect timing– this dish would be perfect for a Super Bowl Party Buffet.
YOU CAN MAKE THIS VERSATILE DISH IN A SLOW COOKER, INSTANT POT OR ON THE STOVE
The recipe works for almost any cooking method. For the slow cooker and instant pot, first saute the meat in batches until it is brown. Remove the meat as it is browned. Next, you add the onions and garlic and spices until transparent followed by the tomatoes and the sauteed meat. On the stove, I cooked the meat over very low heat for 4 hours until it was very tender. The slow cooker will take 8 hours and the Instant Pot 30 minutes on high pressure with a 10-minute natural release followed by a full release of the remaining pressure.
The Green Chili Pork can be made ahead of time and in fact, the flavors will meld and develop after a day or two in the refrigerator.
No matter what method you choose, you will have the most inviting, comforting Green Chili Pork Tacos with Guacamole and Salsa Fresca which, with a cold beer or a margarita, will encourage lingering over the table and great conversation. Because, after all, no one is in a big hurry to go back out into the cold! Stay warm.
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Green Chili Pork Tacos with Guacamole and Salsa Fresca
Ingredients
- 4 tablespoons olive oil divided
- 4 pounds lean pork loin cut into 1 inch cubes
- 1 large yellow onion diced
- 5 garlic cloves minced
- 2-4 poblano chilis broiled, peeled, seeded and finely chopped
- 1-2 jalapeno chilis broiled, peeled, seeded and finely chopped
- 1 tablespoon ancho chili powder
- 2 teaspoons cumin
- 1 tablespoon dried oregano rubbed between your fingers to release the flavor
- 1 teaspoon salt
- 2 28 ounce cans petite diced tomatoes
- 2 tablespoons honey
- 1 bunch cilantro stems and leaves chopped separately
- sour cream guacamole, sliced red onions and shredded Monterey Jack (optional)
Instructions
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In a large skillet or saucepan (or a slow cooker or Instant Pot using the sauté function), over medium high heat, heat 2 tablespoons of olive oil. Saute the pork in four batches until it is just browned all over, removing each batch to a bowl.
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Add the remaining olive oil to the skillet or other cooking vessel and sauté the onions for 3-4 minutes, until transparent. Add the garlic, chopped chilis, chili powder, cumin, oregano and salt, stirring until the garlic is just barely cooked but not brown and the spices are fragrant, about 2-3 minutes.
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Mix in the tomatoes and honey and add the pork back into the saucepan. Add the chopped cilantro stems and cook the mixture, as described above for the stove, slow cooker or Instant Pot.
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When the pork is cooked and ready to serve, add the chopped cilantro leaves.
Recipe Notes
The number of chili peppers you use will depend on the level of spice you like. You can add just a few chopped chilis at the beginning and the rest after the pork is cooked.
Jane-putting these in the rotation. I have a pork loin in the freezer now.