Pork and Green Chile Tacos Recipe (2024)

Tomatillo's ARE always husked! Has to be a typo. And Anaheims are not hot green chili peppers. Try Poblanos, Jalepenos or Serranos for more chili heat.

I live in the southwest, never have seen tomatillos cooked with the husks on. Trusted myself, and took them off. Used Hatch green chills, and cooked eveyrhing in a slow cooker. Deleted the oregano garnish and used lime wedges instead. Quite tasty!

I think the recipe is incomplete...Normally you roast the tomatillos and the peppers. (note the very next item is roasted peppers) I usually roast the tomatillos, garlic, a couple of roma tomatoes, and the peppers before adding them to my green chili

Conceptually this is great but the recipe itself is not. Very poorly written, incomplete and portion and time calculations are way off. I don't know who David Tanis is but at a minimum the guy needs an editor.

Why are the tomatillo husks left on?

Tasty, but on my end the time estimate was off. Also, I reduced the amount of peppers by about half and removed some of the seeds, and the dish was still plenty hot and flavorful, but not hot enough to numb your lips. And, I have the same question as Mary Ann: Why leave the husks on the tomatillos, when you can't serve the dish with them in it? They do not deteriorate in cooking.

My question too, what is the deal with leaving on the tomatillo husks? I can't think they would add to the flavor or the texture.

This was great. As Amanda says in the comments, tomatillos can tenderize meat and their husks may increase this effect. I had shredded pork already so I did not use the husks but may at another time when I need to make the pork then. This recipe has a short cooking time for pork shoulder so that's probably why he includes the husks. David Tanis provides innovative, challenging recipes in NYT Cooking. I can't accomplish them all but this one I could and thought it worked out well.

There are some who believe properties in the tomatillo husks that help tenderize the meat, as well as thicken the sauce. Base on the picture about, my guess is that Mr. Tanis is using the tomatillos for that purpose, not quite so much for flavor. If you rupture the tomatillos and remove the husks I find it highly likely your sauce would not thicken (as described by many commentators)

Use beef if you don’t eat pork, add more liquid and diced potatoes, and use this as a fantastic green chile recipe.

Made it exactly as written except for allowing it to cook for about an hour, partially covered for half the time, to really soften the pork—a personal preference. Absolutely delicious!!

This is a great recipe. Made it last night for the family and everyone loved it. Made it EXACTLY as written (including leaving the husks on the tomatillos). Needed about 50 minutes of simmering and some additional salt for the sauce to thicken and the flavors to bloom. Served with generous amounts of ALL of the garnishes.Ignore the whiners and know-it-alls in the comments. There's a reason David Tanis writes for NYT Cooking and they don't.

Step 1: a) brown (whole) pork roast in heavy skillet, then b) pressure-cook for 10 min/lb., and c) pull apart meat (reserve broth). While meat cooks, Step 2: a) sauté chopped veggies (discard tomatillo husks!) in skillet over low heat. Then b) add meat and spices to skillet w some pork broth (1-2 cups), and c) gently simmer everything for about 30 minutes, until meat is tender and liquid cooked down/away. Use "Mexican oregano" for best flavor.

Taking into account much of the criticism, the base of this recipe is solid. You may have to play around with it, but it is one of my family's favorite meals. Definitely worth trying and then tweaking!

Delicious. I made 1/4 to use garden tomatillos. Used poblanos. Made to stuff roasted poblanos and make naked chile rellenos. Added another butt pork and potatoes to the leflover broth and remainder to get another meal of it. I used a crockpot after sauteeing the meat, garlic and onion.

To suit my preference, I substituted beer for 12oz water, added 1/2Tbsp more cumin, added masa to thicken, and stewed for at least an hour longer.

Definitely an incomplete recipe. I added a bit of cornstarch to the pork before cooking, used 7 roasted hatch chilies, didn’t have tomatillos so substituted homegrown heirloom tomatoes. I should have roasted those as well! Once made I reduced down for 30 minutes.

I have never, ever heard of leaving tomatillo husks on. Take those off. The pectin released from the tomatillos is what thickens things in this dish. Also, count on it taking more than 30 minutes of cooking to get pork meltingly tender. Low and slow on stovetop or parked in oven for 1-2 hours produces best result.

Hi taco lovers, these are Delicious! But the time to cook/ simmer is at least an hour not 30 minutes. Takes that long to cook down, for the sauce to thicken, and for the pork to get tender. They are worth it , but give yourself more time! Disfruta!

Fresh tomatillos are sold in Colorado with the husks on. I left the husks on when I cooked this recipe, and the flavor was great—I smushed the tomatillos after cooking to let out the juices, and the husks stayed on nicely. There was no issue of the husks breaking up or falling off the tomatillo skin. I didn’t try to eat one, but I do think they added to the flavor.

Use beef if you don’t eat pork, add more liquid and diced potatoes, and use this as a fantastic green chile recipe.

This was great. As Amanda says in the comments, tomatillos can tenderize meat and their husks may increase this effect. I had shredded pork already so I did not use the husks but may at another time when I need to make the pork then. This recipe has a short cooking time for pork shoulder so that's probably why he includes the husks. David Tanis provides innovative, challenging recipes in NYT Cooking. I can't accomplish them all but this one I could and thought it worked out well.

Either olive oil or lard??? What kind of choice is that? Olive oil isn't good for high temp browning, and lard isn't good for us!

I roasted and peeled both the chili peppers and tomatillos before adding them and this came out great, big hit here!

NYT Cooking - this recipe needs some fixing, editing. As everyone notes, tomatillos are husked for sure and the cooking time cannot be right. I used this recipe as an outline. I used jarred tomatillo sauce and put it all in the slow cooker.