Chile Verde Pulled Pork Tacos

Here's one of those little recipes that helps us overcome our Tex-Mex withdrawal blues. Those of you who haven't developed such an addiction are sure to be in for a treat as well because this dish checks so many crucial boxes otherwise: savory = check, slow-cooked = check, slight spice = check, can-eat-it-from-a-bowl = check... there are many more qualities but, I'll let you discover for yourself. These good-as-street-style tacos are sure to please, be it by bowl or tortilla, and I guarantee they'll leave your posse begging for more.

Chile Verde Pulled Pork Tacos (original Lewis recipe)


Ingredients
2-3 lb pork shoulder roast
2 large white onions, finely chopped
1 lb tomatillos, washed and roasted
3-4 poblano peppers, washed and roasted
2 cloves garlic, minced
2 C chicken broth
Oregano
Cumin
Salt, pepper
Kosher salt
Queso fresco for topping
Flour
Corn tortillas
Tortilla chips (optional)

Directions
Preheat oven to 500

Place tomatillos/poblanos directly on wire rack for roasting; place foil below to catch any drippings; roast for 10-12 minutes or until roasted, turning a few times.
Once roasted, remove stems and seeds from peppers and chop finely; set aside. (Need help remembering how to roast? Check my crash course here)

Pour a few Tsp canola or vegetable oil into medium-medium-high Dutch oven.
Season pork shoulder with kosher salt and pepper and lightly coat with flour.
Once Dutch oven is fully heated, sear pork roast 2 min/side until dark golden brown coating forms. Then remove pork and set aside on a plate. Discard oil from Dutch oven.

Add into Dutch oven 3 Tsp vegetable oil and bring it back to medium heat. Add onion, saute. Add minced garlic once onions are almost sauteed. Stir a few minutes and turn heat down to medium-low. Add finely chopped tomatilos and poblanos. Add salt, pepper, oregano and cumin to taste. Cook for a few minutes until the mixture reduces.

Add pork shoulder back into Dutch oven. Pour in chicken broth until it covers 3/4 pork shoulder. Turn down heat to a low simmer and let it simmer, uncovered, for about 3 hours, turning the pork every 45 minutes/hour; add broth when the liquid gets low.

Remove the roast and it should be fork tender at this point. Turn up heat on green chile sauce to medium and stir and reduce for 10-15 minutes. Pull pork shoulder using forks and add back into chile sauce.

Serve in corn tortillas with yummy queso fresco and a squeeze of lime! Also delicious in a bowl atop tortilla chips - you won't be disappointed :)