Ingredients

The following ingredients have 15 Servings
  • 1 onion
  • 3 stalks celery
  • 3 cloves garlic
  • 1/2 - 1 cup water ((enough to thin down and blend))
  • 1 tsp. chili powder
  • 1/2 tsp. ground coriander
  • 1/2 tsp. cayenne (or less if preferred)
  • 1/2 tsp. Mexican oregano
  • 1 tsp. cumin
  • 2 jalapeños (seeded)
  • 1 tsp. salt
  • 3/4 tsp. pepper
  • 2 4-oz cans diced green chilies
  • 2 7-oz cans salsa verde (I used Herdez brand)
  • 5 lb. Smithfield Prime Boneless Center Cut Pork Loin
  • 1/2 cup Greek fat-free plain yogurt
  • 1/2 cup light mayonnaise
  • 1 clove garlic
  • 1/2 bunch of cilantro
  • 3/4 Tbsp. vinegar
  • 3/4 Tbsp. water (or more if needed to thin down)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1-2 jalapeños (seeded)
  • Juice from 1/4 of a lime

Instruction

  • In a blender, combine onion, celery, garlic, water, chili powder, coriander, cayenne, oregano, cumin, jalapeños, salt and pepper. Blend until consistency desired (much like a salsa thickness). Fold in 2 cans of green chilies.
  • In a pan, heat a bit of oil and brown the pork on all sides. Place in crock pot and pour verde sauce on top of the pork. Cook on LOW for 8-10 hours, or until the pork is tender and shreds easily.
  • Take pork out of crock pot and shred. Drain about 1/2 the liquid from the crock pot and place shredded meat back inside the crock pot. Add in the 2 cans of salsa verde and stir. Let heat through.
  • Make jalapeño sauce by blending together the yogurt, mayo, garlic, cilantro, vinegar, water, salt, pepper, jalapeños and lime juice. Taste and add more salt and pepper if needed.
  • When ready to serve, place shredded pork on taco shell and drizzle jalapeño sauce over the top. Also very good with sliced avocado, red onion, cilantro and cotija cheese. Enjoy!