Savory pulled pork and tangy tomatillo sauce are a perfect pair when topped with bubbling pepper jack cheese and tucked into warm flour tortillas. Created by chef and restaurateur, Chad Rosenthal, these flavor-packed tacos are studded with black, bean, corn, peppers, and onions.
“For me, a great taco is all about balance. Savory pulled pork, bright and tangy tomatillo sauce, and melted pepper jack tucked into warm flour tortillas. Add black beans, corn, peppers and onions, and you’ve got a big, bold comforting meal with big flavor.” – Chef Chad
Meal Card: Chef Chad’s Tomatillo Seasoned Pulled Pork Tacos
Ingredients
- 1-2 packets tomatillo sauce
- 1-2 packages pulled pork
- 1-2 packages peppers & onions
- 1-2 packages flour tortillas
- 1-2 packages Southwest vegetable blend
- 1-2 packets pepper jack cheese
Directions
1) Place a packet of tomatillo sauce in a bowl of hot water to thaw. Remove tortillas from packaging, wrap in aluminum foil, and place on top of Suvie to warm. Place pepper jack cheese on the counter to thaw or in the fridge to thaw if scheduling this meal.
2) Open pulled pork into a Suvie pan. Pour peppers & onions around the pork. Pour tomatillo sauce over the pork. Place the pan in the top zone of Suvie.
3) Open southwest vegetable blend into a Suvie pan. Season generously with olive oil, salt, and ground black pepper. Place the pan in the bottom zone of Suvie. Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast for 20 minutes)
Top Zone: Roast at 365°F for 25 minutes (for 4 servings, Roast for 30 minutes)
4) Remove pans from Suvie. Transfer southwest vegetable blend to the pan with the pork. Stir pork, peppers, onions, and southwest blend to coat in sauce, seasoning to taste with salt and pepper. Top with pepper jack cheese and return to the top zone of Suvie. Place foil-wrapped tortillas in the bottom zone of Suvie. Broil tortillas and pork for 4 minutes until the cheese is melted.
5) Remove pans from Suvie. Carefully unwrap tortillas and divide between plates. Spoon tomatillo pork into the tortillas and serve.
Chef Chad’s Tip: Garnish your tacos with a squeeze of fresh lime juice and fresh cilantro leaves for a vibrant finish that ties all the flavors together.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 920, Total Fat 41g, Total Carbohydrates 78g, Total Sodium 1180mg, Total Protein 64g.
