Wood-Fired Green Chile and Pork Shoulder Tacos

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Tender pork shoulder slow-cooked with roasted New Mexico green chiles, served in warm corn tortillas for a smoky, spicy taco experience. This Mexican recipe, ready in about 215 minutes, pairs pork shoulder, New Mexico green chiles, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 boneless, cut into 2-inch chunks pork shoulder
• 4 large roasted, peeled, seeded, chopped New Mexico green chiles
• 1 large diced yellow onion
• 4 minced garlic cloves
• 2 tbsp olive oil
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup chicken broth
• 12 small corn tortillas
• 1/4 cup chopped fresh cilantro
• for serving lime wedges

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

Instructions

1. Step 1: Preheat oven to 300°F. In a large Dutch oven, heat 2 tbsp olive oil over medium heat. Add 2 lbs boneless pork shoulder chunks and brown on all sides for about 8 minutes.
2. Step 2: Remove pork and set aside. Add 1 large diced yellow onion and 4 minced garlic cloves to the pot, sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp ground coriander, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper. Add 4 large roasted, peeled, seeded, and chopped New Mexico green chiles and 1 cup chicken broth, stirring to combine.
4. Step 4: Return pork to the pot, cover with a tight-fitting lid, and transfer to the oven. Slow cook for 3 hours until pork is tender and shreds easily.
5. Step 5: Remove pork from the oven and shred with two forks, mixing it well with the green chile sauce.
6. Step 6: Warm 12 small corn tortillas on a dry skillet over medium-high heat for 20 seconds per side. Serve the shredded pork and chile mixture on the tortillas, garnished with 1/4 cup chopped fresh cilantro and lime wedges on the side.