Green Chili Tacos

Course Main Dish
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6


  • 1 lb pork roast
  • 3 cans of green chilies
  • 1/8 to 1/4 cayenne powder to taste
  • 1 tbsp chili powder
  • rice
  • sour cream
  • corn tortillas
  • salt to taste
  • Preparation


  1. Trim some fat off your roast, but not all of it. You want enough juice to keep the meat moist but not so much that the juice dilutes the flavor.
  2. Salt the roast and put in a crock pot. If you want a very mild flavor for children, leave as is; if you like some spice, add the cayenne and chili powder.
  3. Dump two cans of green chilies on top. Cook on low for 6-8 hours or on high for 3-4 hours. You should be able to twirl a fork in the meat because it’ll fall apart so easily.
  4. If there’s a lot of juice in the roast, drain it. Shred the meat and mix in the last can of green chilies if you feel it needs additional flavor. Season with chili powder, cayenne, and salt to taste if desired.
  5. Make rice. Either cook rice in the rice cooker, or add 1 1/2 cup rice to 2 cups boiling water and simmer for 20 minutes.
  6. Serve on corn tortillas with rice and a dollop of sour cream.

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