Slow Cooked Green Chili Pork Tacos With Fresh Corn and Olive Salsa

Good Monday! Hope everyone had a nice weekend.

Here’s another great shredded pork taco recipe for you that is one of our favorites! I love using my crockpot on Sundays, so this is typically a Sunday dinner for us. No fuss, just good food ready in a flash.

I found another package of that soft tortilla bread I told you guys about a couple weeks ago. This time I found it at Sprouts. I know there are Sprouts in AZ too. This kind was Chipotle flavored and YUM it was fantastic. I highly recommend it if you can find it. I was told that Trader Joes carries this type of tortilla bread, hopefully this helps.

I’ve also added one of my favorite spanish rice recipes too. Makes a great side dish to these giant tacos. It is so simple to make and tastes like it’s right out of a mexican restaurant. Hope you all will enjoy!

Slow Cooked Green Chili Pork Tacos With Fresh Corn and Olive Salsa

3-4 lb Pork Butt

2 Tablespoons Worchestershire sauce

1 Tablespoon kosher salt

1 teaspoon fresh cracked black pepper

1/2 teaspoon Lawry’s Garlic Salt with Parsley

1 bottle Herdez Tomatillo Salsa (mild green salsa)

1. Place all but salsa into a crockpot on low heat for 6-8 hours. I usually cook overnight, so longer is just fine too. Remove pork from liquid, discard or save liquid for another use. Shred pork into small pieces, return back to crockpot and add salsa. Cook on low until ready to serve. Serve in soft tortilla bread or regular corn tortillas along with fresh corn and olive salsa below and avocado mash.

Fresh Corn and Olive Salsa

3 ears of corn, corn removed

1/2 Cup sliced black olives

1/4 Cup fresh chopped cilantro

1 large red bell pepper, diced

2 Tablespoons diced red onion

Pinch of Kosher Salt and Fresh Cracked Black Pepper

1. Place all into a large bowl; stir to combine. Serve with tacos.

Avocado Mash

2 ripe avocados

Pinch of salt and black pepper

1 Tablespoon fresh lime juice

1. Mix all ingredients into a bowl and mash with fork until well combined. Spoon over tacos.

Quick and Easy Homemade Spanish Rice

Quick and Easy Homemade Spanish Rice

3 Tablespoons vegetable oil

1 medium white onion, diced

4 Cloves fresh garlic, minced

2 Cups steamed white rice

1 small can of tomato sauce

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

1 teaspoon ground cumin

1. Heat oil into a large skillet over medium heat. Saute onion until softened. Add garlic; cook for 1 minute then add steamed rice. Stir to combine flavors then add tomato sauce, salt, pepper and cumin. Stir to combine. Keep on warm until serving. Can mixed in cooked shredded chicken, corn, black olives and cilantro for a main dish as well.

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Have a great new week! See you soon with more cookin’!

Slow Cooked Green Chili Pork Tacos With Fresh Corn and Olive Salsa

Slow Cooked Green Chili Pork Tacos with fresh corn and olive salsa make dinnertime a breeze! All of your favorite Mexican flavors with minimal work... sounds good, right?

Course: Dinner

Cuisine: Mexican

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 4

Calories: 751kcal

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Ingredients

For the Pork Tacos

• 3-4 pounds pork butt
• 2 tablespoons Worcestershire sauce
• 1 tablespoon kosher salt
• 1 teaspoon fresh cracked black pepper
• ½ teaspoon Lawry's Garlic Salt with Parsley
• 1 bottle Herdez Tomatillo Salsa (mild green salsa)

For the Fresh Corn and Olive Salsa

• 3 ears of corn corn removed
• ½ cup black olives sliced
• ¼ cup fresh chopped cilantro
• 1 large red bell pepper diced
• 2 tablespoons diced red onion
• pinch of kosher salt and fresh cracked black pepper

For the Avocado Mash

• 1 ripe avocados
• pinch of salt and black pepper
• 1 tablespoon fresh lime juice

For the Spanish Rice

• 3 tablespoons vegetable oil
• 1 medium white onion diced
• 4 cloves fresh garlic minced
• 2 cups steamed white rice
• 1 small can of tomato sauce
• ½ teaspoon kosher salt
• ¼ teaspoon fresh cracked black pepper
• 1 teaspoon ground cumin

Instructions

For the Pork Tacos

• Place all but salsa into a crockpot on low heat for 6-8 hours. I usually cook overnight, so longer is just fine too. Remove pork from liquid, discard or save liquid for another use.
• Shred pork into small pieces, return back to crockpot and add salsa. Cook on low until ready to serve. Serve in soft tortilla bread or regular corn tortillas along with fresh corn and olive salsa below and avocado mash.

For the Fresh Corn and Olive Salsa

• Place all into a large bowl; stir to combine. Serve with tacos.

For the Avocado Mash

• Mix all ingredients into a bowl and mash with fork until well combined. Spoon over tacos.

For the Spanish Rice

• Heat oil into a large skillet over medium heat. Saute onion until softened. Add garlic; cook for 1 minute then add steamed rice. Stir to combine flavors then add tomato sauce, salt, pepper and cumin. Stir to combine. Keep on warm until serving. Can mixed in cooked shredded chicken, corn, black olives and cilantro for a main dish as well.

Nutrition

Calories: 751kcal | Carbohydrates: 48g | Protein: 70g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 204mg | Sodium: 2942mg | Potassium: 1833mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1287IU | Vitamin C: 54mg | Calcium: 106mg | Iron: 6mg

Keywords: fresh corn salsa, homemade spanish rice, pulled pork tacos, slow cooker pulled pork tacos