by Heather Harris Brady

Here it’s the height of the summer, hot and sandy, and we’re all trying to make the most of it while it lasts. This recipe is a great one because these can do double-duty: have these hot for dinner and polish them off the next day cold as really good leftovers.

Pork tacos, Makes about 16 tacos

  • Four large country cut pork ribs
  • ½ onion, sliced
  • One red pepper, diced
  • One can of green chilis, divided in half
  • 2 t. cumin
  • 2 t. garlic powder
  • 1 t. chili powder
  • Four tomatillos, chopped
  • One large ripe mango, chopped
  • ¼ c. minced onion
  • 1 t. chili paste
  • 1 T. honey
  • Two fresh limes
  • Corn tortillas, 7” or taco size
  • Feta or queso blanco

You could use a regular skillet or crock pot for the pork, I used an electric skillet to keep the house cooler.

Heat two tablespoons of olive oil in a skillet and brown the pork well on each side. Sprinkle the spices (cumin, garlic powder and chili powder) over the meat. Add one cup of water, cover and turn the heat down to low. Simmer for about an hour, until the pork is fork-tender.


Remove the pork from the pan. Add the ½ onion, red pepper, half the green chilis, and ½ cup of the chopped tomatillos. Let them simmer while you shred or chop the pork.


Stir the pork back into the sauce, squeeze the juice of one lime over the top and keep it warm.


Combine the mango and minced onion with the rest of the green chilis and tomatillos.


Pour the honey, chili paste and juice from the second lime over the top and toss.


To serve ladle a spoonful of pork into each tortilla, top with the cheese and a spoon of mango salsa.


Refrigerate any leftovers.

One year ago: Picnic Dogs