Green Chili Braised Pork Shoulder Tacos

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

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 recipe, ready in about 210 minutes, pairs 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.

Ingredients

• 3 lbs, cut into 3-inch chunks pork shoulder
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large, diced onion
• 4 minced garlic cloves
• 1 1/2 cups, chopped roasted green chilies
• 2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 12 small corn tortillas
• 1/4 cup chopped fresh cilantro
• for serving lime wedges
• 1/2 cup diced red onion
• 1/2 cup crumbled queso fresco

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.