Wood-Fired Green Chile and Pork Shoulder Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork shoulder slow-cooked with roasted New Mexico green chiles, served in warm corn tortillas for a smoky, spicy taco experience. This mexican-inspired tacos & burritos ready in about 215 minutes pairs large diced yellow onion, minced garlic cloves, olive oil 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.

Prep: 20 min Cook: 195 min Serves 6 Mexican cuisine 380 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Wood-Fired Green Chile and Pork Shoulder Tacos take to make?

Total time is about 215 minutes (20 min prep + 195 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 Wood-Fired Green Chile and 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 large diced yellow onion from drying out.

Can I substitute ingredients in Wood-Fired Green Chile and 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 Wood-Fired Green Chile and 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 Wood-Fired Green Chile and Pork Shoulder Tacos?

Mexican tacos & burritos 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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