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Week of 11/29/21

Slow Cooker (or not) Pork Chili Verde Tacos
with pickled red onions / spicy coriander asparagus

Active: 40 Total: 340
Original GF Paleo Vegetarian
Slow Cooker (or not) Pork Chili Verde Tacos

Use store-bought salsa verde to make the preparation of this pork filling super simple. While we suggest arugula, pickled onions, and avocado, feel free to add or swap in any other taco fillings.
Smarts #1: Paleo-friendly tortilla subs are becoming more widely available. Look for casava tortillas or thinly sliced jicama ‘taco shells’. If you can't find them, use lettuce leaves or toss everything together into a salad.
Smarts #2: Prep the pickled onions ahead of time. The longer you give them, the more tart pickle flavor they'll have.
Cooking methods: We've included instructions for the Instant Pot, slow cooker, or oven. Select your preferred method.

Tags
Slow Cooker, Instant Pot Friendly
Proteins
Pork, non-ground
Cuisines
Latin
Save recipe
74

Ingredients

Metric
Servings:
4
Pork Chili Verde:
  • 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
Chili Verde Tacos:
  • Cilantro leaves - 1/4 cup
  • Avocados - 1 , sliced
  • Paleo-friendly 'tortillas' - 8 (look for cassava tortillas or thinly sliced jicama ‘taco shells’)
  • Baby arugula - 2 oz (sub any salad greens)
Pickled Red Onions:
  • Onions, red - 1 , thinly sliced
  • Honey - 1 1/2 Tbsp
  • Vinegar, red wine - 1/2 cup
  • Water - 1/2 cup
Spicy Roasted Asparagus:
  • 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

  1. Onions / Garlic / Asparagus - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Pickle onions - Combine honey, vinegar (portions for onions), and water in a small bowl. Microwave until honey dissolves, ~1 minute. Stir onions into liquid. Refrigerate for at least 30 minutes and up to 5 days. (Can be done 5 day ahead)

  3. Pork - Tenderize with a fork. Season with some salt and pepper. (Can be done up to 2 days ahead)

  4. 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.

  5. Cilantro / Avocados - Prep as directed.

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Make

  1. Heat oven to 425F / 218C.

  2. 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).

  3. When pork is done cooking, remove it from sauce and roughly chop or shred. To sauce, stir in lime juice and honey (portion for pork). Stir pork back into sauce and place the lid on top to keep it warm.

  4. Drain liquid off pickled onions.

  5. 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.)

  6. Assemble tacos by filling paleo tortillas with pork, pickled onions, arugula, avocado, and cilantro. Serve with asparagus spears on the side. Enjoy!

Prep

  1. Onions / Garlic / Asparagus - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Pickle onions - Combine honey, vinegar (portions for onions), and water in a small bowl. Microwave until honey dissolves, ~1 minute. Stir onions into liquid. Refrigerate for at least 30 minutes and up to 5 days. (Can be done 5 day ahead)

  3. Pork - Tenderize with a fork. Season with some salt and pepper. (Can be done up to 2 days ahead)

  4. Cilantro / Avocados - Prep as directed.

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Make

  1. Heat oven to 425F / 218C.

  2. 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. 

  3. 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.

  4. 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).

  5. When pork is done cooking, remove it from sauce and roughly chop or shred. To sauce, stir in lime juice and honey (portion for pork). Stir pork back into sauce and place the lid on top to keep it warm.

  6. Drain liquid off pickled onions.

  7. 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.)

  8. Assemble tacos by filling paleo tortillas with pork, pickled onions, arugula, avocado, and cilantro. Serve with asparagus spears on the side. Enjoy!

Prep

  1. Onions / Garlic / Asparagus - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Pickle onions - Combine honey, vinegar (portions for onions), and water in a small bowl. Microwave until honey dissolves, ~1 minute. Stir onions into liquid. Refrigerate for at least 30 minutes and up to 5 days. (Can be done 5 day ahead)

  3. Pork - Tenderize with a fork. Season with some salt and pepper. (Can be done up to 2 days ahead)

  4. Cilantro / Avocados - Prep as directed.

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Make

  1. Heat oven to 425F / 218C.

  2. Pour salsa verde, garlic, oregano, and cumin into the bowl of an Instant Pot. Nestle pork in salsa.

  3. 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.)

  4. 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).

  5. When pork is done cooking, remove it from sauce and roughly chop or shred. To sauce, stir in lime juice and honey (portion for pork). Stir pork back into sauce and place the lid on top to keep it warm.

  6. Drain liquid off pickled onions.

  7. 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.)

  8. Assemble tacos by filling paleo tortillas with pork, pickled onions, arugula, avocado, and cilantro. Serve with asparagus spears on the side. Enjoy!

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