Green Chili Braised Pork Shoulder Tacos

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

Slow-braised pork shoulder in a spicy Colorado green chili sauce, shredded and served in warm corn tortillas with fresh toppings. This latin american-inspired pork ready in about 210 minutes pairs cut into 3-inch chunks pork shoulder, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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: 190 min Serves 6 Latin American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 3 lbs pork shoulder chunks with 2 tsp salt and 1 tsp black pepper evenly.
  2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat, sear pork chunks in batches until browned on all sides, about 4 minutes per batch, then remove and set aside.
  3. Step 3: Reduce heat to medium, add 1 large diced onion and sauté for 5 minutes until softened.
  4. Step 4: Stir in 4 minced garlic cloves, 1 1/2 cups roasted chopped green chilies, 1 tsp ground cumin, and 1 tsp dried oregano; cook for 1 minute until fragrant.
  5. Step 5: Return pork to the pot, pour in 2 cups chicken broth, bring to a simmer, then cover and braise in a 300°F oven for 3 hours until pork is tender and shreds easily.
  6. Step 6: Remove pork and shred with two forks, return to the sauce and stir to coat.
  7. Step 7: Warm 12 corn tortillas on a skillet over medium heat for 30 seconds each side.
  8. Step 8: Assemble tacos by spooning shredded pork into tortillas, topping with 1/4 cup chopped fresh cilantro, 1/2 cup diced red onion, and 1/2 cup crumbled queso fresco.
  9. Step 9: Serve with lime wedges on the side for squeezing over tacos.

Frequently asked questions

How long does Green Chili Braised Pork Shoulder Tacos take to make?

Total time is about 210 minutes (20 min prep + 190 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 Green Chili Braised Pork Shoulder Tacos?

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 salt from drying out.

Can I substitute ingredients in Green Chili Braised Pork Shoulder Tacos?

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 Green Chili Braised Pork Shoulder Tacos for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Green Chili Braised Pork Shoulder Tacos?

Latin American pork 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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