Grilled Green Chile Pork Tacos with Pickled Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Smoky grilled pork is paired with roasted New Mexico green chiles and tangy pickled onions for a vibrant taco experience. This mexican ready in about 40 minutes pairs thinly sliced pork shoulder, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 1 lb, thinly sliced pork shoulder
• 3 medium, roasted and peeled New Mexico green chiles
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup white vinegar
• 1 small, thinly sliced red onion
• 1 tbsp sugar
• 8 small corn tortillas
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges

Instructions

1. Step 1: Preheat a grill or grill pan over medium-high heat. In a bowl, toss 1 lb thinly sliced pork shoulder with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Grill the pork slices for 3-4 minutes per side until cooked through and slightly charred at the edges; remove and keep warm.
3. Step 3: Meanwhile, prepare pickled onions by combining 1/2 cup white vinegar, 1 tbsp sugar, and a pinch of salt in a small saucepan. Bring to a simmer until sugar dissolves, then pour over 1 small thinly sliced red onion in a jar. Let sit at room temperature for at least 20 minutes.
4. Step 4: Roast and peel 3 medium New Mexico green chiles by charring over an open flame or under a broiler until blackened, then place in a covered bowl for 10 minutes before peeling off skins and chopping coarsely.
5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable.
6. Step 6: Assemble tacos by layering grilled pork, chopped green chiles, and pickled onions on each tortilla. Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges for squeezing over the top.