Southwest Pork Tacos with Salsa Verde and Monterey Jack

There’s nothing like taco night to shake up your week. These pork tacos bring together tender ground pork, roasted poblano pepper and tangy salsa verde for a bold, satisfying filling. Topped with a creamy Southwest-spiced crema, fresh tomato salsa and melted Monterey Jack cheese, every bite is a fiesta of flavors and textures.

Best of all, this recipe comes together quickly in one pan, making it perfect for busy weeknights. Serve the tacos on warm flour tortillas and watch them disappear. Whether you’re feeding the family or hosting a casual dinner, these tacos are sure to become a favorite.

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Ingredients

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Green Chile Enchilada SauceView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Stem and seed the long green pepper, then dice into small pieces. Dice the tomato. Thinly slice the scallions, separating white and green parts. Shred the Monterey Jack cheese if not pre-shredded.
2. In a small bowl, combine the sour cream with half of the Southwest spice blend. Stir until smooth and set aside.
3. Heat a large skillet over medium-high heat. Add the cooking oil and ground pork. Cook, breaking up the meat, until browned, about 4-5 minutes. Season with the remaining Southwest spice blend and stir.
4. Add the diced green pepper and white parts of scallions to the skillet. Cook for 2 minutes until softened. Pour in the green chile enchilada sauce and bring to a simmer. Cook for 2-3 minutes until slightly thickened.
5. Meanwhile, warm the flour tortillas. You can heat them directly over a gas flame for a few seconds per side or wrap in foil and warm in a 350°F oven for 5 minutes.
6. To assemble, spoon the pork mixture onto each tortilla. Top with fresh diced tomato, a sprinkle of Monterey Jack cheese, a drizzle of the Southwest crema and garnish with green scallion tops.
7. Serve immediately and enjoy!

Recipe Tips

FAQ

Can I use a different protein?

Yes, ground chicken, turkey or beef work well in place of pork. Adjust cooking time as needed.

What can I substitute for green chile enchilada sauce?

You can use salsa verde or a can of green chiles blended with a little broth and thickened with a cornstarch slurry.

How do I store leftovers?

Store the pork filling and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the filling in a skillet and assemble fresh tortillas.