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Pork, Pepper and Sweet Corn Tacos

Pork, Pepper and Sweet Corn Tacos

I make lots of different fillings for tacos and enchiladas, and I always make a very large batch and freeze it in mason jars for whenever we’re in the mood for Mexican food. Each pint size jar is enough for six tacos which is perfect for our little family of three!

makes 8 cups of filling ( enough for 24 tacos or enchiladas)

taco filling:

1 1/2 pounds pork tenderloin, trimmed, cut into 1/2 - inch  slices , and then diced
1/4 cup olive oil
salt 
freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 cups chopped yellow onion
3 cups diced orange bell pepper
3 tablespoons finely chopped garlic
1 1/2 cups fresh or frozen corn
2 cans chopped mild green chilies
soft or hard corn tortillas

taco toppings:

avocado
cheddar cheese
cilantro
sour cream
hot sauce

Heat 3 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the pork, season with salt and pepper, and brown for 8-10 minutes, stirring occasionally, until cooked through. Remove the pork ( and juices) and set aside.
Add the remaining tablespoon of oil and the butter to the Dutch oven with the onion, reduce the heat to medium- low, and cook for 5 minutes. Add the pepper and garlic, season with salt and pepper, and cook, stirring occasionally for 5-7 minutes more. Stir in the canned chilies, the corn, and the reserved pork, and cook for 3 minutes more.