Serrano Apple Tomatillo Pork Tacos
Serrano Apple Tomatillo Pork Tacos
Ingredients
For the Braised Pork
- 1 1/2 pounds pork shoulder, cut into 2-inch chunks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 1/2 cups chicken broth
For the Serrano Apple Tomatillo Salsa
- 8 tomatillos, medium, husked, rinsed, and halved
- 1 serrano pepper, stemmed, seeds removed for less heat (optional)
- 2 garlic, cloves, peeled
- 1/2 apple, peeled, cored, and roughly chopped (e.g., Granny Smith)
- 1/4 cup white onion, roughly chopped
- 1/4 cup fresh cilantro, leaves
- 1 tablespoon lime juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon olive oil
For Serving
- 12 corn tortillas
- 1/4 cup red onion, finely diced, for topping
- 1/4 cup fresh cilantro, chopped, for topping
- 4 lime wedges, for serving
Instructions
- 1
Preheat your oven to 400°F. On a baking sheet, toss the halved tomatillos, serrano pepper, garlic cloves, and roughly chopped white onion with 1 teaspoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Roast for 15-20 minutes, or until the tomatillos are softened and slightly charred.
⏱️ 20 min•🌡️ 400
- 2
Transfer the roasted vegetables to a blender. Add the 1/2 peeled apple, 1/4 cup fresh cilantro leaves, and 1 tablespoon of lime juice. Blend until smooth or to your desired consistency. Taste and adjust seasoning if needed. Set the salsa aside.
⏱️ 5 min
- 3
Pat the pork shoulder chunks dry with paper towels. In a small bowl, combine 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder. Rub the spice mixture generously all over the pork chunks.
⏱️ 10 min
- 4
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork chunks in batches, browning them well on all sides. This will take about 3-4 minutes per side. Remove seared pork and set aside.
⏱️ 15 min
- 5
Return all seared pork to the Dutch oven. Pour in 1 1/2 cups of chicken broth. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 2 to 2 1/2 hours, or until the pork is fork-tender and easily shreds.
⏱️ 150 min
- 6
Carefully remove the cooked pork from the pot and place it in a large bowl. Using two forks, shred the pork into bite-sized pieces. Return the shredded pork to the Dutch oven with some of the cooking liquid to keep it moist and flavorful. Stir to combine.
⏱️ 10 min
- 7
Warm the corn tortillas using your preferred method: on a dry skillet over medium heat for 30 seconds per side, in the microwave wrapped in a damp paper towel, or wrapped in foil in a 300°F oven.
⏱️ 5 min•🌡️ 300
- 8
Assemble the tacos: Fill each warm tortilla with a generous portion of the shredded pork. Top with a spoonful of the serrano apple tomatillo salsa, a sprinkle of diced red onion, and fresh chopped cilantro. Serve immediately with lime wedges on the side for an extra squeeze of citrus.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Serrano Apple Tomatillo Pork Tacos
Ingredients
For the Braised Pork
- 1 1/2 pounds pork shoulder, cut into 2-inch chunks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 1/2 cups chicken broth
For the Serrano Apple Tomatillo Salsa
- 8 tomatillos, medium, husked, rinsed, and halved
- 1 serrano pepper, stemmed, seeds removed for less heat (optional)
- 2 garlic, cloves, peeled
- 1/2 apple, peeled, cored, and roughly chopped (e.g., Granny Smith)
- 1/4 cup white onion, roughly chopped
- 1/4 cup fresh cilantro, leaves
- 1 tablespoon lime juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon olive oil
For Serving
- 12 corn tortillas
- 1/4 cup red onion, finely diced, for topping
- 1/4 cup fresh cilantro, chopped, for topping
- 4 lime wedges, for serving
Instructions
- 1
Preheat your oven to 400°F. On a baking sheet, toss the halved tomatillos, serrano pepper, garlic cloves, and roughly chopped white onion with 1 teaspoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Roast for 15-20 minutes, or until the tomatillos are softened and slightly charred.
⏱️ 20 min•🌡️ 400 - 2
Transfer the roasted vegetables to a blender. Add the 1/2 peeled apple, 1/4 cup fresh cilantro leaves, and 1 tablespoon of lime juice. Blend until smooth or to your desired consistency. Taste and adjust seasoning if needed. Set the salsa aside.
⏱️ 5 min - 3
Pat the pork shoulder chunks dry with paper towels. In a small bowl, combine 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder. Rub the spice mixture generously all over the pork chunks.
⏱️ 10 min - 4
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork chunks in batches, browning them well on all sides. This will take about 3-4 minutes per side. Remove seared pork and set aside.
⏱️ 15 min - 5
Return all seared pork to the Dutch oven. Pour in 1 1/2 cups of chicken broth. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 2 to 2 1/2 hours, or until the pork is fork-tender and easily shreds.
⏱️ 150 min - 6
Carefully remove the cooked pork from the pot and place it in a large bowl. Using two forks, shred the pork into bite-sized pieces. Return the shredded pork to the Dutch oven with some of the cooking liquid to keep it moist and flavorful. Stir to combine.
⏱️ 10 min - 7
Warm the corn tortillas using your preferred method: on a dry skillet over medium heat for 30 seconds per side, in the microwave wrapped in a damp paper towel, or wrapped in foil in a 300°F oven.
⏱️ 5 min•🌡️ 300 - 8
Assemble the tacos: Fill each warm tortilla with a generous portion of the shredded pork. Top with a spoonful of the serrano apple tomatillo salsa, a sprinkle of diced red onion, and fresh chopped cilantro. Serve immediately with lime wedges on the side for an extra squeeze of citrus.
⏱️ 5 min