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Here’s a nifty idea for breakfast…TACOS! Why not? Break up the routine a little and give this Breakfast Taco recipe a try from Sean and Suzanne at Pastured Kitchen. Start with a pasture raised heritage pork shoulder for a truly tasty pulled pork experience. Tacos are a traditional Mexican food that may very well date back before the Spanish conquistadores. Some historians believe that the taco originated amongst Mexican’s silver miners. While the origins remain somewhat of a mystery, it’s no surprise these tacos are delicious!

Recipe Author: Sean Coonce | A Pastured Kitchen

USWM Shopping List: pork shoulder, chicken broth, lard or bacon fat

Prep Time: 5 min
Cook Time: 2 hrs
Total Time: 2 hrs 5 min

Green Chile Breakfast Taco | Pastured Kitchen

INGREDIENTS

Instant Pot Green Chile Pork

  • 2 to 3 lb. pork shoulder
  • ¾ cup chicken broth
  • 1 14 oz can roasted crushed tomatoes
  • 2 mild hatch green chiles
  • 2 hot hatch green chiles
  • 1 onion, chopped
  • 3 tbs lard or bacon fat
  • 1 ½ tsp cumin
  • salt and pepper to taste

Breakfast Tacos

  • 8 oz green chile
  • 3 eggs, scrambled
  • 2 Siete Foods Tortillas or any other paleo tortilla
  • sliced avocado, mayo, cilantro and lime wedges for garnish

INSTRUCTIONS FOR GREEN CHILI BREAKFAST TACOS

Instant Pot Green Chile Pork

  1. Season pork with salt, pepper and cumin and set aside.
  2. Melt lard in Instant Pot set to SAUTE setting on HIGH
  3. Once lard has melted, saute onions until browned, almost carmelized.
  4. Sear pork on all sides in the instant pot to get a nice crust. Remove pork from instant pot.
  5. Deglaze instant pot with chicken broth scraping up any brown bits with a wooden spoon.
  6. Add green chiles, diced tomatoes and pork to the instant pot. Seal and cook on MANUAL setting on HIGH pressure for 90 minutes.
  7. Release pressure and shred pork using two forks.

Breakfast Tacos

  1. Heat a medium skillet over medium heat and add green chile. Reheat until pork is crispy.
  2. Add scrambled eggs and green chile to tortillas, garnish with sliced avocado, mayo, cilantro and juice from a lime wedge.
  3. Enjoy!

NOTES

If you don’t have access to fresh hatch chiles you can use 2 small cans of hatch chiles instead

Meet The Chef

pastured kitchen

Our thanks go out to Sean Coonce & Suzanne Robertson of Pastured Kitchen for sharing this recipe. Please visit Pastured Kitchen for many more mouthwatering recipes.

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