Pork Carnitas Chile Verde Tacos

Recipe of the Month - Pork Carnitas Chile Verde Tacos

Cabbage Slaw Ingredients:

  • 1/4 head of cabbage, very thinly sliced
  • 1 teaspoon seasoned rice vinegar
  • Salt and pepper.

Filling Ingredients:

  • 1 cup Salsa Verde
  • 2 yellow onions, chopped
  • 2 1/2 cups chicken stock
  • 1 tbsp dried oregano
  • 3 1/2 to 4 pounds pork Carnitas (15006)
  • 1 bunch cilantro leaves, cleaned and chopped
  • Salt (to taste)


  • 16 corn tortillas
  • 1 avocado, peeled, seeded, and chopped
  • 1/2 cup crumbled Cotija Mexican farmer's cheese, or some grated Monterey Jack cheese
  • Crema fresca, crema Mexican
  • Chopped cilantro leaves for garnish
    1. Make the Cabbage Slaw:
      • Place thinly sliced cabbage in a medium sized bowl.
      • Sprinkle with seasoned rice vinegar, salt and pepper. Toss.
      • Let sit for 10 minutes for the cabbage to absorb some of the dressing
    2. Make the filling:
      • Combine salsa verde, chopped onion, chicken stock, and oregano in a large, thick-bottomed pot, and heat on high heat.
      • Bring to a boil, and reduce heat to a low simmer.
      • Simmer for about 20 minutes on medium heat, then turn off heat and add 15006 pork carnitas.
      • Stir in chopped cilantro. Season with salt.
    3. Construct Tacos:
      • Warm corn tortillas, Fill tortilla with 3 oz filling, top with diced avocado, crumbed Cotija or grated Monterey jack cheese, crema fresca, and seasoned cabbage slaw, garnish with cilantro.

    View previous recipes of the month