Green Chili Pulled Pork Taco

Green Chili Pulled Pork Taco

 

Green Chili Pulled Pork Taco

Do you ever have one of “those days”? I bought my hubby a new smart TV for his birthday and do I feel anything but “smart”. It has taken over 4 hours, two trips to the Comcast store and 3 separate conversations with a Tech. Finally got it figured out. Yeah! Now I have to program the smart remote. I think I will wait for another day. 

Today’s Taco Tuesday recipe is Green Chili Pulled Pork Taco.  The meat is cooked  in a pressure cooker. Pressure cookers are a great way to speed up the cook time. Think of them as a slow cooker on steroids.  It is the perfect way to put dinner on the table in a hurry.

 Pulse quickly for about 1 minute  Shreds of Pork Ready for SauceMy Favorite Pressure Cooker

How to cook the Pork in a Pressure Cooker

Braise small chunks of pork in the bottom of pressure cooker. Add 1 cup chicken stock. 1 tsp garlic powder and black pepper.   Turn heat to high and bring to boil chicken stock, put lid onto pot. Red button will push up when pressurized. Steam will begin to come out of the black pressure gauge hissing steadily. Turn heat to medium, set timer for 15 minutes.  Once timer goes off, remove from heat and reduce pressure naturally. Once released red button goes down.

Serve it street style with freshly grilled corn tortillas. Some of my favorite toppings include: shredded green cabbage, sliced avocado, diced  tomato and salty, crumbly cotija cheese.  Don’t get to carried away with toppings. Authentic street tacos are pretty basic. Not alot of extra stuff loaded into them.

Easy Tips to getting perfect pulled pork without a fork

 Put the cooked meat into a Bosch or Kitchen Aid Mixer using the wire whips

 

Green Chili Pulled Pork Taco

 Pulse quickly for about 1 minute

 

 Pulse quickly for about 1 minute  Shreds of Pork Ready for Sauce

 Shreds of Pork Ready for Sauce

These tacos are some of the easiest you will ever make.  With the right tools in the kitchen there are so many shortcuts that can done.

 

 

 
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Green Chili Pulled Pork Taco
Serves 8
Easy pulled pork in flavorful green chili sauce. Serve it street style. Authentic flavors of Mexico made easy in a pressure cooker.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
109 calories
7 g
24 g
5 g
10 g
1 g
119 g
366 g
3 g
0 g
4 g
Nutrition Facts
Serving Size
119g
Servings
8
Amount Per Serving
Calories 109
Calories from Fat 46
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 24mg
8%
Sodium 366mg
15%
Total Carbohydrates 7g
2%
Dietary Fiber 1g
5%
Sugars 3g
Protein 10g
Vitamin A
3%
Vitamin C
38%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Pressure Cooked Pulled Pork
  2. 1/2 lb pork loin
  3. 1 cup chicken stock
  4. 1 tsp garlic powder
  5. 1 tsp black pepper
  6. Green Chili Sauce
  7. 1 tablespoon olive oil
  8. 6 medium-sized tomatillos, husked, rinse to remove dirt and stickiness, cut in half
  9. 1 onion cut in half
  10. 1 jalapeño, seeded and deveined
  11. 1 Anaheim chili, seeded and deveined
  12. 1 teaspoon salt
  13. Juice of 1 lime
  14. ¼ bunch fresh cilantro
  15. ½ teaspoon cumin
  16. 1 teaspoon sugar
Instructions
  1. Pulled Pork
  2. Drizzle olive oil in the bottom of a pressure cooker. Braise meat over high heat. Add chicken stock and spices. Bring to a boil and put on lid. Red button will raise if under pressure. Cook until the pressure gauge produces steam and hisses steadily. Reduce heat to medium. Cook 15 minutes. Remove from heat and let the pressure reduce naturally. Red button will be down. Place warm meat into a bosch or Kitchen aid mixer. Using wire whips. Pulse mixture for about 1 minute until meat is shredded. Do not over mix. Add 1 cup sauce to the meat and mix together.
  3. Green Chili Sauce
  4. On a large baking sheet place vegetables and drizzle with olive oil. Heat grill or griddle and place vegetables from the baking sheet on to the griddle or grill, turning often to get a light char on the vegetables. Cool slightly and cut into smaller pieces if needed. Place roasted vegetables in a food processor with salt, lime juice, cilantro, cumin and sugar. Pulse mixture until desired thickness.
  5. Taco Assembly
  6. Mix 1 cup Green Chili Sauce with shredded meat mix. Griddle tortillas. Fill with 1 tablespoon meat mixture. Top with shredded cabbage, cotija cheese, diced tomatoes and a sliver of avocado.
Notes
  1. Any pork product will work. I like to use lean pork so I have less fat.
  2. Green Chili Sauce can be pressure canned for long term storage
  3. Any favorite topping can be substituted
beta
calories
109
fat
5g
protein
10g
carbs
7g
more
Pantry Friendly Cooking http://pantryfriendlycooking.com/

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Author:LeAnn

LeAnn teaches cooking classes throughout the Salt Lake City area. Recently featured in Taste of Home Magazine, runner up in the Cache Valley Cheese Signature dish contest and Winner of Better Recipes Best Blogger Potluck Recipe. Created customed recipes for Hi Grade Meats to use in their promotions, She has been a frequent guest on Good Things Utah, featured chef on Studio 5, the CW 30 and at the Salt Lake Tribune Home and Garden Show. She recently auditioned for the Fox 13 show Master Chef. She hopes her passion and love of cooking will inspire you to cook from your pantry and create your own cuisine traditions. Her cookbook "Pantry Friendly Mexican Cooking is available at Amazon.com. She is currently working on a 2nd book titled Pantry-Friendly Anti-Aging Cooking and a video series called Cook Away Hunger.

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