Salsa Verde Pork Tacos

Salsa Verde Pork Tacos

Salsa Verde Pork Tacos

I baked pork chops last week and had some leftover cooked pork.  So what did I do with it?  I could have chopped it up to make my Summer Vegetable Three-Cheese Frittata or combined it with my Tangy BBQ sauce and made a BBQ pork sandwich or added it to my Asian Soba Noodle Salad with Ginger Dressing.  There are lots of things to do with leftover meats.

I love recipes that allow you to cook it once then eat it twice. This dish is a combination of the Salsa Verde from my Huevos Rancheros recipe combined with last week’s Baked Pork Chops.  If you don’t have leftover pork, it’s not a big deal.  Just cut up a pork tenderloin into 1-inch pieces and brown them in a tablespoon of olive oil. Then you’re ready to add them to the delicious salsa verde.

If you remember, my Salsa Verde is a homemade blend of fabulous southwestern ingredients like tomatillos, jalapeño, onion, lime and cilantro blended in a food processor until smooth.  It is robust, a little spicy and a perfect compliment to the savory pork.

Salsa Verde Pork Tacos

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Yield: 8 small tacos

  • If you don't have leftover cooked pork, you can cut up a pound of pork tenderloin into 1-inch pieces and brown in a tablespoon of olive oil until soft and tender. Then add to the salsa verde.
  • Salsa Verde Pork Tacos
  • Cooking Spray
  • 1 1/2 cups fresh tomatillos (about 6-8 medium), husks removed, washed and halved
  • 1/4 cup green onions, quartered
  • 1/4 cup fresh cilantro
  • 2 Tbsp fresh lime juice
  • 1 tsp agave nectar
  • 1 fresh jalapeno pepper, seeded and quartered
  • 1 clove garlic
  • salt, to taste
  • 1 pound cubed, cooked pork (or *see note above)
  • 8 (6-inch diameter) white corn tortillas, warmed
  • Toppings
  • Shredded Mexican-style cheese
  • Chopped fresh cilantro
  • Light sour cream
  • Chopped fresh tomatoes
  • Sliced avocado
  1. For the Salsa: Coat skillet with cooking spray and place over medium high heat. Place tomatillos in skillet and sear on both sides, approximately 5-7 minutes or until charred and softened. Add tomatillos, green onions, cilantro, lime juice, agave nectar, jalapeno pepper, clove garlic, and salt to taste in container of food processor fitted with metal blade. Cover and pulse several times until chopped to desired consistency.
  2. Pour salsa verde into medium skillet and place over medium heat. Add cooked pork and stir to combine. Cook and stir for 4-5 minutes or until pork is heated through.
  3. Assemble tacos by placing about two tablespoons of pork mixture onto a corn tortilla. Top with suggested toppings. Repeat with remaining tortillas. Serve warm.


The salsa verde pork can also be served over a bed of brown rice prepared by adding 1 tsp ground cumin and 1 tsp chicken base (Better Than Bouillon) to the cooking water.


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