Chili Verde Tacos

  I love making all kinds of tacos.  This Chile Verde recipe is easy and delicious.  I make it in a slow cooker in the morning and its ready for dinner.  A pork tenderloin works best for this recipe.  Whether you make this recipe for 4 people or 20, it takes the same amount of prep and cooking time.  I love these tacos with a Sauvignon Blanc, but if you like red, a Pinot Noir or Petite Syrah pairs perfectly.  Cheers!


Serves 4

1- 1 1/2 lb. pork tenderloin

16 oz. jar of salsa verde

1 package of taco size corn tortillas 

1 bunch of cilantro chopped

1 container sour cream

 1/2 cup grated Cotija cheese

1 lime cut into wedges


Rinse pork tenderloin under cold water once you take it out of the package.

Put pork tenderloin into the slow cooker and pour the jar of salsa verde over the pork.  

Cover and cook on medium high to high setting on your slow cooker for 4-5 hours.

When you're ready to serve, take two forks and shred the pork in your slow cooker.  Leave shredded pork in the slow cooker on the warm setting.

Warm corn tortillas either in the microwave, in the oven wrapped in foil ( 350 degrees for 7-10 minutes) or over the flame on your stove top if you have gas.

Put pork in the tortilla and top with sour cream, a sprinkling of the grated Cotija cheese and some cilantro.  Have lime wedges out for anyone who would like a squeeze of fresh lime juice.


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