Roasted Tomatillo-Pork Tacos

by A.J. Coltrane

I used this recipe (“Pork Stew in Green Salsa”) as a jumping off point for Roasted Tomatillo-Pork Tacos. The picture is of my variation, situated on a corn tortilla, topped with sour cream and frilly cilantro:

150929 tomatillo pork


  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 tablespoon ground black pepper
  • 1 teaspoon ground cumin
  • 1.5 lb boneless pork shoulder roast, trimmed of excess fat and cut into 1-inch cubes
  • 2 tablespoons olive oil, or more if needed
  • 1/2 large onion, chopped
  • 2-3 cloves garlic, minced
  • 2 cups pureed roasted tomatillos
  • 4 seeded minced green tomatoes (I used Romas)
  • 1 jalapeno pepper, seeded and minced
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup water
  • 1 tablespoon Apple Cider Vinegar (pork loves apple)
  • Additional salt to taste


  1. Stir together the flour, salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.
  2. Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides. Remove the pork to a bowl.
  3. Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent. Return the meat to the pan and stir in the garlic, tomatillos, tomatoes, apple cider vinegar, and water. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour.
  4. Stir in cilantro shortly before serving. Check for salt.


The big changes from the original are:

Roasted tomatillos instead of fresh. I may try it with fresh at some point, but we currently have a freezer stocked with a lot of roasted tomatillos.

The addition of green tomatoes instead of green chiles. We have more than a few green tomatoes on the counter at the moment. (Gotta use everything up.)

More garlic (surprise!). More cumin. No majoram.

The addition of apple cider vinegar, which I think really helps. It brightens the dish and somewhat compensates for using roasted tomatillos rather than fresh.

Less liquid. The target was a taco filling rather than a stew.

Adding the cilantro very late in the cooking process. No point killing it by adding it early.

Half as much meat. It’s still plenty of food for four.


[As an aside, the allrecipes picture uses mint as a garnish, which isn’t anywhere in the recipe. I guess they didn’t want a completely brown picture either. The inclusion of mint in the photo is “cheating” I think. They should have garnished with cilantro, which is actually in the recipe. /rant]

I really enjoyed this take on Roasted Tomatillo-Pork Tacos. It’s an easy one-pot preparation that doesn’t take all night. We’ll be making this one again for sure.

3 thoughts on “Roasted Tomatillo-Pork Tacos

  1. I pinned this one for future reference. I sometimes make green tomato salsa with end of the season peppers and tomatoes, and the salsa makes great chicken tacos. Your pork tacos have much the same ingredients and flavors going on. As I like to say, there’s nothing in there not to like. I don’t have tomatillos here but I could easily get a few.


  2. That’s a good idea for the green tomato salsa — we just diced up (and froze) a bunch of green tomatoes.

    I guess the right answer is to think “green” and “slow cooked”, and toss them into anything that fits those two terms.


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