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Pork Tacos with Tomatillo Chile Salsa

Betty Navarro

Spice up your tacos with Betty’s delicious and easy stewed pork with tomatillo chile salsa. It’s easy to make but is full of flavor… your guests will think you cooked all day! They’re perfect with Mi Rancho Organic Corn Tortillas.




  • 3lb cubed pork shoulder or butt
  • 3 tbsp. olive oil
  • ½ diced white onion
  • Salt & Pepper


  • 10 tomatillos
  • 10-12 dried chile japones
  • 3 garlic cloves
  • Salt


In a large sauce pot, cover pork with water (approximately 4-5 qt.) and boil until water has completely evaporated (approximately 45 min-hour)

Over the meat, drizzle 3 tbsp. olive oil and ½ diced white onion and salt to taste. Sauté.

Serve with Verde Salsa

Boil tomatillos for 10-15 min until soft. Roast dried chile japones in dry skillet until brown (roughly 1 minute). Blend tomatillos, chile japones, garlic cloves and salt.

Serve with Mi Rancho Organic Corn Tortillas.

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