Green Chile Shredded Pork Tacos

Transform your dinner routine with these green chile pork tacos, featuring tender, juicy pork tenderloin slow-cooked to perfection. This recipe takes all the effort out of meal prep—just set it and forget it, letting the vibrant flavors of green chiles and spices meld together. Perfect for busy weeknights or laid-back weekends, these tacos deliver bold, comforting flavors with minimal hands-on time.

• 2 pork tenderloins, about 2 pounds total
• 1 jar Cookwell & Co. Two-Step Green Chile Stew
• 24 tortillas (corn or flour)
• 8oz sour cream
• Shredded cheese (cheddar or Monterey jack) 
• Optional garnish - diced cilantro, onion, avocado, etc.

• Cut pork tenderloins into 4 pieces each and place in a slow cooker or Dutch oven.
• Pour in contents of 1 jar of Green Chile Stew. Stir to ensure the meat gets fully coated in sauce.
  • Slow Cooker: turn set on high temp and cook pork for 4 hours, or 8 hours on low temp. 
  • Stovetop: Set the Dutch oven over medium heat and bring the stew to a gentle simmer. Reduce the heat to low, cover with a lid, and let it cook for about 2 to 2.5 hours, stirring occasionally. The pork should be tender enough to shred easily.
  • Oven: Preheat your oven to 325°F. Place the covered Dutch oven in the oven and let it cook for about 3 to 3.5 hours, checking periodically to ensure the stew hasn’t reduced too much. Add a splash of water or stock if needed.
• After cooked, take two forks and shred the pork while sitting in the sauce.
• Fill your tortillas with shredded pork, cheese and a dollop of sour cream, and any other toppings you enjoy.