Slow Cooker (or not) Pork Chili Verde Tacos
with pickled red onions / spicy coriander asparagus
Use store-bought green salsa (salsa verde) to make the preparation of this slow-cooked pork filling super simple. While we suggest fillings of spicy arugula, pickled onions, and savory cheese, feel free to add or swap in any other taco fillings you like.
Smarts: Be sure to prep the pickled onions ahead of time. The longer you give them, the more tart pickle flavor they'll have.
Cooking methods: This recipe includes instructions for using the Instant Pot, slow cooker, or oven. Select your preferred method.
Ingredients
- Garlic - 4 cloves , chopped
- Pork tenderloin - 1 lb
- Salsa verde - 1 1/2 cups (look for mild or medium, depending on your preference)
- Oregano, dried - 2 tsp
- Cumin, ground - 1 tsp
- Lime juice - 2 tsp
- Honey - 1 tsp
- Cheese, cheddar - 3 oz , shredded (look for pre-shredded to save time; extra sharp cheddar is great here)
- Cilantro leaves - 1/4 cup
- Tortillas, corn or flour - 8 , for serving
- Baby arugula - 2 oz (sub any salad greens)
- Sour cream - for serving
- Onions, red - 1 , thinly sliced
- Sugar - 3 Tbsp
- Vinegar, red wine - 1/2 cup
- Water - 1/2 cup
- Asparagus - 1 bunch , trimmed
- Oil, cooking - 1 Tbsp
- Vinegar, red wine - 2 tsp
- Coriander, ground - 1 tsp
- Red pepper flakes (opt) - 1/2 tsp
Choose Cooking Method
Prep
-
Onions / Garlic / Cheese / Asparagus - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Pickle onions - Combine sugar, vinegar (portion for onions), and water in a small bowl. Microwave until sugar dissolves, ~1 minute. Stir onions into liquid. Refrigerate for at least 30 minutes and up to 5 days. (Can be done 5 day ahead)
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Pork - Tenderize with a fork. Season with some salt and pepper. (Can be done up to 2 days ahead)
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Slow cook pork - In the bowl of a slow cooker, combine salsa verde, garlic, oregano, and cumin. Nestle pork tenderloin in salsa, turning to coat. Cook until pork is very tender, on low for 5 to 6 hours or high for 3 to 4 hours.
-
Cilantro - Tear leaves.
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Make
-
Heat oven to 425F / 218C.
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Toss asparagus with cooking oil, vinegar (portion for asparagus), ground coriander, red pepper flakes, and some salt. Spread out on a sheet pan and roast, shaking the pan halfway through cooking, until tender, 12 to 15 minutes (depending on thickness).
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When pork is done cooking, remove it from sauce and roughly chop or shred. To sauce, stir in lime juice and honey. Stir pork back into sauce and place the lid on top to keep it warm.
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Drain liquid off pickled onions.
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Warm tortillas according to package directions.
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If the sauce for the pork is thin, use a slotted spoon to remove the pork from the sauce. (You can serve the sauce on the side for drizzling over top of the tacos.)
-
Assemble tacos by filling tortillas with pork, pickled onions, cheese, arugula, sour cream, and cilantro. Serve with asparagus spears on the side. Enjoy!
Prep
-
Onions / Garlic / Cheese / Asparagus - Prep as directed. Store separately. (Can be done up to 5 days ahead)
-
Pickle onions - Combine sugar, vinegar (portion for onions), and water in a small bowl. Microwave until sugar dissolves, ~1 minute. Stir onions into liquid. Refrigerate for at least 30 minutes and up to 5 days. (Can be done 5 day ahead)
-
Pork - Tenderize with a fork. Season with some salt and pepper. (Can be done up to 2 days ahead)
-
Cilantro - Tear leaves.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
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Make
-
Heat oven to 425F / 218C.
-
Heat a Dutch oven with some cooking oil over medium heat. Add pork and sear on all sides until golden brown, 8 to 10 minutes total.
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Pour salsa verde around pork and sprinkle the entire dish with garlic, oregano, and cumin. Cover with a lid. Transfer to the oven and bake until pork is very tender and cooked through (registers 145F / 63C), 14 to 18 minutes.
-
Toss asparagus with cooking oil, vinegar (portion for asparagus), ground coriander, red pepper flakes, and some salt. Spread out on a sheet pan and roast, shaking the pan halfway through cooking, until tender, 12 to 15 minutes (depending on thickness).
-
When pork is done cooking, remove it from sauce and roughly chop or shred. To sauce, stir in lime juice and honey. Stir pork back into sauce and place the lid on top to keep it warm.
-
Drain liquid off pickled onions.
-
Warm tortillas according to package directions.
-
If the sauce for the pork is thin, use a slotted spoon to remove the pork from the sauce. (You can serve the sauce on the side for drizzling over top of the tacos.)
-
Assemble tacos by filling tortillas with pork, pickled onions, cheese, arugula, sour cream, and cilantro. Serve with asparagus spears on the side. Enjoy!
Prep
-
Onions / Garlic / Cheese / Asparagus - Prep as directed. Store separately. (Can be done up to 5 days ahead)
-
Pickle onions - Combine sugar, vinegar (portion for onions), and water in a small bowl. Microwave until sugar dissolves, ~1 minute. Stir onions into liquid. Refrigerate for at least 30 minutes and up to 5 days. (Can be done 5 day ahead)
-
Pork - Tenderize with a fork. Season with some salt and pepper. (Can be done up to 2 days ahead)
-
Cilantro - Tear leaves.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat oven to 425F / 218C.
-
Pour salsa verde, garlic, oregano, and cumin into the bowl of an Instant Pot. Nestle pork in salsa.
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Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 8 minutes. Let pressure release naturally for 10 minutes and then manually release any remaining pressure. (Check pork to be sure it is cooked through; registers 145F / 63C in the center.)
-
Toss asparagus with cooking oil, vinegar (portion for asparagus), ground coriander, red pepper flakes, and some salt. Spread out on a sheet pan and roast, shaking the pan halfway through cooking, until tender, 12 to 15 minutes (depending on thickness).
-
When pork is done cooking, remove it from sauce and roughly chop or shred. To sauce, stir in lime juice and honey. Stir pork back into sauce and place the lid on top to keep it warm.
-
Drain liquid off pickled onions.
-
Warm tortillas according to package directions.
-
If the sauce for the pork is thin, use a slotted spoon to remove the pork from the sauce. (You can serve the sauce on the side for drizzling over top of the tacos.)
-
Assemble tacos by filling tortillas with pork, pickled onions, cheese, arugula, sour cream, and cilantro. Serve with asparagus spears on the side. Enjoy!
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