It wouldn’t be Cinco De Mayo without our friends from Chuy’s in the KC Live kitchen! General manager, Paige Gustafson shows us how to make Chuy’s green chile pork tacos.
Chuy’s Green Chile Pork Tacos
Marinade for Roasting Pork Butt
Pork butt, boneless 6 lbs
Salt 1 TBS
Pepper 1 tsp
Chile Powder 1 1/2 TBS
Garlic 12 bulbs, minced
Yellow Onions, diced 1 cup
Green Chiles, diced 1 1/2 cups
1. Cut pork butt into smaller pieces. Do not remove the fat. Place in 8x13 baking dish.
2. Mix salt, pepper and chile powder together and coat both sides of pork.
3. Combine garlic, onion and green chiles, and place directly on pork; Cover with foil.
4. Preheat oven to 180°.
5. Place covered baking dish in oven, cook for approximately 7 hours.
6. After cooking, uncover and let meat rest for 10 minutes.
7. Strain juice from pan and put veggies aside, shred pork and combine with reserved veggies.
Pork Filling
Pork butt, cooked, shredded 5 lbs
Salt 1 1/2 tsp
Pepper 3/4 tsp
Chile Powder 1 1/2 TBS
Cayenne Powder 1 tsp
Green Chiles, diced 1 cup
1. Add salt, pepper, chile powder, cayenne powder and diced green chiles to shredded pork mixture, and gently mix by hand.
Onion / Cilantro Mix
Yellow onion, finely diced 1 lb (2 medium sized onions)
Cilantro, chopped (stems removed) 1 oz (1 bunch)
1. Peel onions and finely dice.
2. Remove stems from cilantro, finely chop and add to onions.
Pork Tacos Plate Presentation
Pork Filling 6 oz per serving
Onion / Cilantro Mix 1/2 oz per serving
Corn tortillas 3 per serving
1. Start building your tacos. Reheat the corn tortillas in a skillet on the stovetop.
2. Add 2 oz of pork filling to each tortilla.
3. Top each taco with 1/2 tsp of onion and cilantro mix.
4. Serve with green chile rice, refried beans and tex-mex garnish.
5. Yield is 4 servings with 3 tacos per serving.
