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Pork Verde Tacos
Pork Verde Tacos
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Ingredients
4.5 inch white corn tortillas
3 lbs. pork butt
Salt and pepper to taste
16 oz jar verde salsa
2 Tbsp granulated sugar
½ cup red wine vinegar
1 red onion, sliced thinly
12-16 oz cotija cheese, crumbled
1 bunch cilantro, chopped
2 limes (cut and serve with tacos)
Salsa Verde Guacamole
8 tomatillos, husks removed
2 medium ripe avocado, peeled and pitted
1 small onion, halved
1 jalapeño pepper, peeled and pitted
⅓ cup fresh cilantro leaves, chopped
½ tsp salt
Instructions
Tacos
Season pork generously with salt and pepper.
In a skillet over medium-high heat sear pork on all sides.
Transfer to a pressure cooker and pour verde salsa over top. Cook on high for 45-50 minutes. Let roast cool and shred.
Meanwhile, in a mixing bowl, combine sugar and vinegar. Add red onions and marinate for at least 30 minutes or up to 8 hours.
To serve, warm tortillas on griddle or in a pan. Fill with pork, onions, cotija cheese, cilantro and verde guacamole. Serve with a lime wedge.
Salsa Verde Guacamole
In a large saucepan, bring 4 cups water to a boil.
Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain.
Place the avocados, onion, jalapeño, cilantro, salt and tomatillos in a food processor. Cover and process until blended. Refrigerate until chilled.
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