Print

Flavorful Hatch Chile Verde Pork Tacos Recipe with Easy Avocado Crema

Hatch Chile Verde Pork Tacos - featured image
Print Recipe

These Hatch Chile Verde Pork Tacos feature tender pork simmered in a smoky verde sauce made from roasted Hatch chiles, complemented by a creamy avocado crema. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 pounds pork shoulder, trimmed and cut into chunks
  • 6–8 fresh Hatch chiles, roasted, peeled, and seeded (or substitute with Anaheim chiles)
  • 3 cloves garlic, minced
  • 1 medium white onion, chopped
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup sour cream or Greek yogurt (use dairy-free yogurt if needed)
  • Juice of 1 lime
  • Salt to taste
  • Water, as needed for thinning
  • 8–10 small corn tortillas, warmed
  • Fresh cilantro leaves (optional)
  • Diced white onion (optional)
  • Lime wedges

Instructions

  1. Preheat your oven’s broiler or grill. Place the Hatch chiles on a baking sheet and roast, turning occasionally, until the skins are blistered and blackened in spots (about 10-15 minutes). Transfer chiles to a bowl and cover with plastic wrap for 10 minutes to steam.
  2. Once cool enough to handle, peel off the skins, then cut the chiles open to remove seeds and stems. Set aside.
  3. Season the pork chunks with salt, pepper, and cumin. Heat olive oil in a Dutch oven over medium-high heat and brown the pork pieces on all sides, about 5 minutes. Remove and set aside.
  4. In the same pot, add chopped onion and cook until translucent, about 3 minutes. Add minced garlic and cook another minute until fragrant.
  5. In a blender, combine roasted Hatch chiles, sautéed onions and garlic, chicken broth, and lime juice. Blend until smooth. Add more broth or water if the sauce is too thick.
  6. Return the browned pork to the pot and pour the verde sauce over it. Reduce heat to low, cover, and simmer gently until the pork is tender and shreds easily, about 30-40 minutes. Stir occasionally and add more broth if the sauce reduces too much.
  7. While the pork simmers, blend avocado, sour cream, lime juice, and salt until smooth. Add water a tablespoon at a time to thin if needed.
  8. Just before serving, warm corn tortillas in a dry skillet or wrapped in foil in the oven.
  9. Shred the pork and spoon it onto warm tortillas. Drizzle with avocado crema and garnish with cilantro and diced onion if desired. Serve with lime wedges.

Notes

[‘Roasting the chiles whole adds a smoky depth that pre-chopped chiles cannot replicate.’, ‘Let the chiles steam covered after roasting to make peeling easier and preserve flavor.’, ‘Brown the pork well to develop caramelized flavor.’, ‘Simmer gently to keep pork tender and juicy.’, ‘Adjust avocado crema consistency with water to achieve desired drizzle-ability.’, ‘Use fresh lime juice for best flavor.’, ‘Keep an eye on the sauce during simmering to prevent boiling and drying out.’, ‘Leftovers store well in the fridge for up to 3 days; reheat gently with broth.’, ‘Avocado crema is best fresh but can be stored for a day with plastic wrap pressed to surface.’]

Nutrition

Keywords: Hatch chile, verde sauce, pork tacos, avocado crema, Mexican tacos, easy taco recipe, smoky verde sauce, weeknight dinner

Find it online: https://dahliadishes.com/flavorful-hatch-chile-verde-pork-tacos-recipe-with-easy-avocado-crema/