Henrik Olund
Green Chile Roasted Pork Breakfast Tacos from executive chef Michael Sindoni of CBD Provisions in Dallas.
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Green Chile Roasted Pork Breakfast Tacos

CBD Provisions, Dallas, Michael Sindoni - May 2014

For 10 servings (requires advance preparation)


  • 6 Tbsps. plus 2 tsps. (50g) green chile powder
  • 1 1/2 Tbsps. (10g) smoked paprika
  • 1 Tbsp. (5g) cumin seeds, toasted and ground
  • 1 5 lb. (2.2kg) pork butt, trimmed

Mix chile powder, paprika, and cumin in small bowl; sprinkle over pork; pat to adhere; envelop with plastic wrap; refrigerate 1 to 2 days.


  • 1 28-oz. can (800g) cooked whole hominy
  • 1 lb. 14 oz. (848g) poblano chiles, stemmed
  • 1 lb. 10 oz. (737g) Hatch or Anaheim chiles, stemmed
  • 1 lb. (489g) tomatillos, husked and quartered
  • 1/4 cup plus 1/2 tsp. (10g) marjoram leaves
  • 12 oz. (337g) spring onions, trimmed
  • 2 gals. (7.6L) pork or chicken stock
  • 1 qt. (944ml) white wine
  • 3/4 cup (176g) pumpkin seed butter (toasted pumpkin seeds pureed with a minimal amount of oil)
  • 11 (34g) cloves garlic, crushed
  • 30 white corn tortillas, warmed
  • 30 radishes, thinly sliced
  • cilantro leaves (for serving)
  • lime zest and juice (for serving)
  • queso fresco (for serving)
  • soft scrambled egg (for serving)
  1. Heat oven to 225°F.

  2. Place seasoned pork, hominy, chiles, tomatillos, onions, and marjoram in a large roasting pan or stockpot.

  3. Bring stock, wine, pumpkin seed butter, and garlic to a boil in large stockpot; remove stock mixture from heat; pour over pork; place in oven; cook, uncovered, until meat is tender and falling off the bone, 12 to 18 hours; increase oven heat to 350°F; cook pork 1 hour; remove from oven; cool.

  4. Place pork and vegetables on separate platters; shred pork; reserve (keep warm).

  5. Strain vegetables and braising liquid through food mill set with medium die into a bowl; reserve (keep warm).

  6. To serve, heat a skillet set over high heat; sear pork; remove from heat; divide among warm tortillas (3 per serving); top with vegetable sauce; toss radishes with some cilantro leaves, zest, juice, and queso fresco in a bowl; top tacos with radish mixture and scrambled eggs.

What to drink: Lone Star Beer