Chile Verde Pork Tacos with Cilantro-Lime Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork simmered in a vibrant green chili tomatillo sauce, served in warm corn tortillas with a refreshing cilantro-lime crema for a bright, flavorful taco experience. This mexican-inspired one pot ready in about 120 minutes pairs trimmed and cubed pork shoulder, husked and chopped tomatillos, seeded and chopped jalapeño for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 100 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, combine 1 lb cubed pork shoulder, 2 cups chopped tomatillos, 1 chopped jalapeño, 1/2 cup chopped onion, and 2 minced garlic cloves. Add 1 cup water and bring to a simmer.
  2. Step 2: Cover and cook on low for 90 minutes until pork is tender. Shred pork with two forks and return to pot. Simmer uncovered for 10 minutes to thicken sauce.
  3. Step 3: Blend 1/4 cup chopped cilantro, 1/4 cup sour cream, and 1 tbsp lime juice in a small bowl until smooth for the crema.
  4. Step 4: Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side.
  5. Step 5: Assemble tacos by placing a spoonful of pork in each tortilla, topping with cilantro-lime crema, and garnishing with 1/4 cup chopped fresh cilantro and a lime wedge.

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Frequently asked questions

How long does Chile Verde Pork Tacos with Cilantro-Lime Crema take to make?

Total time is about 120 minutes (20 min prep + 100 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chile Verde Pork Tacos with Cilantro-Lime Crema?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep husked and chopped tomatillos from drying out.

Can I substitute ingredients in Chile Verde Pork Tacos with Cilantro-Lime Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chile Verde Pork Tacos with Cilantro-Lime Crema for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chile Verde Pork Tacos with Cilantro-Lime Crema?

Mexican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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