Smoked Green Chili Pork Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Tender smoked pork simmered in a spicy green chili sauce, served in soft corn tortillas topped with a crisp cilantro lime slaw. This Mexican-inspired pork recipe, ready in about 140 minutes, pairs pork shoulder, olive oil, roasted green chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 2 lbs, cut into 2-inch chunks pork shoulder
• 2 tbsp olive oil
• 1 1/2 cups, chopped roasted green chilies
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 cup chicken broth
• 1 tbsp ground cumin
• 1 1/2 tsp salt
• 1 tsp black pepper
• 12 small corn tortillas
• 3 cups, shredded green cabbage
• 1/2 cup, chopped fresh cilantro
• 2 tbsp lime juice
• 1/4 cup mayonnaise
• 1 tsp honey

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs pork shoulder chunks seasoned with 1 1/2 tsp salt and 1 tsp black pepper. Brown pork on all sides, about 8 minutes.
2. Step 2: Add 1 medium diced yellow onion and 3 minced garlic cloves to the pot, sautéing for 3 minutes until softened and fragrant.
3. Step 3: Stir in 1 1/2 cups chopped roasted green chilies, 1 tbsp ground cumin, and 1 cup chicken broth. Bring to a boil, then reduce to low, cover, and simmer for 2 hours until pork is very tender.
4. Step 4: While pork cooks, prepare slaw by mixing 3 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 2 tbsp lime juice, 1/4 cup mayonnaise, and 1 tsp honey in a bowl. Toss well and refrigerate.
5. Step 5: Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds per side.
6. Step 6: Shred the cooked pork with two forks, then assemble tacos by dividing pork among tortillas and topping with the cilantro lime slaw. Serve immediately.