Entree
Hatch Green Chile Pork Tacos
4.8 · 74 reviews
These green chili pork tacos are a bold, flavor-packed weeknight dinner the whole family will love. Ground pork is browned and simmered with roasted Hatch green chile, then piled into warm tortillas with quick-pickled onions and a smoky Hatch Red Chile crema — every bite is pure New Mexico goodness.
Tacos are a way of life around here, and when you fold in Hatch green chile and Hatch red chile, they become something truly special. This recipe brings together tender seasoned pork, roasted Hatch green chile, and a tangy pickled onion that adds just the right brightness to balance all that rich, savory flavor. The red chile crema ties everything together with a little smoky heat that'll have everyone reaching for seconds. We love setting out all the toppings family-style and letting everyone build their own — because around here, taco night is always a group effort. Whether it's a Tuesday dinner or a weekend gathering, this one never disappoints.
Why green chile makes the best pork tacos
Ground pork and green chile are a natural pair. Pork is mild and a little sweet, so it lets the chile do the talking instead of fighting it the way beef sometimes can. Fire-roasted Hatch green chile brings a smoky, earthy brightness that cuts the richness of the meat, and because the pork browns into the chile's flavor as it simmers, you get green chile in every forkful rather than just on top. Our family has farmed the Hatch Valley for five generations, and we'll always tell you the chile is what separates a memorable taco from a forgettable one.
Choosing your chile & heat
Roasted Hatch Green Chile is fire-roasted and partially peeled, so it folds straight into the pork — choose medium for a flavor-forward taco or hot if your crowd likes a stronger kick. In peak season, grab Fresh Hatch Green Chile and roast it yourself for that just-off-the-comal aroma. Keep freeze-dried green chile in the pantry for a fast weeknight version — it rehydrates right in the simmering pork.
Tips, serving & make-ahead
Don't crowd the pan when browning the pork — let it sear so you get those crisp, savory edges before the chile and tomato paste go in. The quick-pickled onions only need 15 minutes, but they get better the longer they sit, so start them first. Warm the tortillas directly over a flame or in a dry skillet until they're soft and a little charred. Set everything out family-style with lime wedges, and serve with rice and beans or a simple slaw. The pork filling keeps in the fridge for three days and reheats beautifully — spoon any leftovers into a green chile breakfast burrito the next morning.
Hatch Green Chile Pork Tacos
- Prep15 min
- Cook20 min
- Total35 min
- Serves4
Ingredients
Instructions
- Wash and dry all produce. Halve and peel the onion. Finely chop one half and very thinly slice the other half from pole to pole. Roughly chop the cilantro. Dice the tomatoes. Halve the lime, cutting one half into wedges for serving.
- Place the sliced onion, white wine vinegar, 2 teaspoons sugar, 1/2 teaspoon salt, and 1 tablespoon water in a medium bowl. Toss until the sugar and salt are mostly dissolved. Set aside, tossing occasionally.
- Heat a drizzle of olive oil in a large pan over medium-high heat. Add the ground pork, breaking it up into pieces. Season with salt and pepper. Cook, tossing, until browned, about 4 to 5 minutes. Transfer to a plate and set aside.
- Heat another drizzle of olive oil in the same pan over medium-high heat. Add the chopped onion and Roasted Hatch Green Chile. Season with salt and pepper and cook until softened, about 3 to 4 minutes. Return the pork to the pan along with 2 tablespoons water, tomato paste, and chicken Better Than Bouillon. Season with the Hatch Red Chile Spice Blend and scrape up any browned bits from the bottom of the pan. Cook, stirring, until thick and saucy, about 2 to 3 minutes.
- In a small bowl, combine the sour cream, a squeeze of lime juice, and a pinch of Hatch Red Chile Powder to taste. Stir in enough water to reach a drizzly consistency, about 1 to 2 teaspoons. Season with salt and pepper. Warm the tortillas.
- Divide the pork filling, diced tomato, shredded cheese, cilantro, pickled onion, and Hatch Red Chile crema between the warmed tortillas. Serve with lime wedges on the side for squeezing over.
Made with Hatch New Mexico Red Chile Powder, grown by our family in the Hatch Valley for five generations.
