It happened again, guys.
I was innocently out to lunch, enjoying my most fave tacos that ever did exist on this very earth at Torchy’s Tacos in Austin <—- LOVE that place!
And IT happened…
Sometimes, it hits me when I’m actually eating the food in question. Sometimes, it happens when I’m cooking. I never know when it will for sure.
What hit me, you ask?
I somehow realized I can make this meal at my house, in my kitchen, with clean ingredients.
Now, while this might seem like an obvious notion for a food blogger to recognize…I must be a little thick-headed.
Because it sure takes me a while sometimes – like it did with these amazing burgers.
Out of nowhere, while I was enjoying (read: devouring) my green chile pork taco at Torchy’s with Dustin, I realized I should make this at home! Not only could I then control the ingredients going in, but I could (heehee!) have them MORE often! And, heck, why not make them in a slow cooker, to boot!?!
Which, really, is what made me the happiest. Because easy, delicious, slow cooker recipes are my happy place.
People often ask me about whether tortillas are part of a clean diet.
If we’re talking flour tortillas using all-purpose flour, then nope, not so much clean.
Slow Cooker Green Chile Tacos
If you’re ever in the Austin area, give me a ring and we’ll grab some tacos at Torchy’s or, better yet, I’ll make ’em!
- 1 1/2 - 2 lbs pork shoulder roast AKA butt roast
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 poblano chile peppers seeded and cut in half
- 1 jalapeño seeded and cut in half
- 1 green bell pepper seeded and cut in half
- 1 lb tomatillos husks removed and quartered
- 1 yellow onion diced
- 4 cloves garlic whole
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/3 bunch fresh cilantro chopped
- 2 cups low sodium chicken stock
- 1 bay leaf
- 12-16 corn tortillas try my homemade corn tortillas
- 1/4 red onion finely diced for topping
- 1/3 cup queso fresco Mexican cheese, crumbled
- 2 limes for topping
Heat olive oil in a large skillet over high heat.
Season the pork with the salt and pepper and then add to the hot oil. Sear on all sides until golden brown, about 2-3 minutes per side.
Places the browned pork into the bowl of a slow cooker, followed by the poblano chiles, jalapeno, green bell pepper, tomatillos, yellow onion, garlic, ground cumin, dried oregano, cilantro, chicken broth/stock, and bay leaf.
Turn the heat to low and cook 6-7 hours, or until the pork is tender enough to be pulled apart with a fork.
Remove the pork and shred using a fork (you may need to wait for it to cool a bit).
In the meantime, remove the bay leaf from the slow cooker and discard. Either using an immersion blender directly in the slow cooker bowl or by transferring the slow cooker contents to a kitchen blender, puree the cooked peppers, onion, and chicken broth mixture until smooth. This is the chile verde sauce. Woohoo! Season to taste with any salt as needed.
To serve, layer a corn tortillas on a flat surface (I highly recommend looking for good quality corn tortillas - you may need to wrap in damp cloth and microwave for 10-20 seconds to make them pliable). Top the tortillas with a mound of the shredded pork, followed by 1-2 tbsp. of the pureed chile verde sauce. You can also top with additional chopped cilantro, diced red onion, and/or crumbled queso fresco. Feel free to squeeze some lime juice as well!
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