Hatch Green Chile Pork Tacos
The recipe
Hatch Green Chile Pork Tacos
- Prep15 min
- Cook20 min
- Total35 min
- Yield8 tacos
- Calories520
Mediummedium heat
Made with Hatch New Mexico Red Chile Powder — grown in the Hatch Valley.
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.
Pantry
Shop the chile used in this recipe
Roasted Hatch Chile (Frozen)
$75.00
Fresh Hatch Green Chile
Sale price
$29.99
Regular price
$34.99
Frequently asked questions
What cut of pork is best for green chili pork tacos?
Ground pork is best for quick weeknight green chili pork tacos because it browns fast and soaks up the green chile and tomato paste as it simmers. For a slower, shredded version you can use pork shoulder, but ground pork delivers the same smoky flavor in about 20 minutes of cooking.
What kind of green chile goes in pork tacos?
Fire-roasted Hatch green chile is the standard for authentic green chili pork tacos. Chop and fold roasted, peeled Hatch chile right into the browned pork so the flavor cooks through. Choose medium for balance or hot for more heat. Roasted Hatch chile beats canned, which is watery and flat by comparison.
How spicy are green chili pork tacos?
With medium Hatch green chile these tacos land at a comfortable, family-friendly warmth that builds gently rather than burning. The pork and sour-cream crema mellow the heat. To turn it up, use hot roasted Hatch chile or add a pinch more Hatch red chile powder to the crema; to cool it down, add extra cheese and pickled onion.
Where can I buy Hatch green chile for these tacos?
You can order fire-roasted Hatch green chile shipped from our family farm in the Hatch Valley. Our Roasted Hatch Green Chile is fire-roasted and peeled, ready to chop into the pork. During harvest season, Fresh Hatch Green Chile is available to roast yourself, and freeze-dried green chile is a great year-round pantry option.
