Pork Green Chile Tacos with Habanero Refried Beans


The effort to satisfaction ratio of this recipe makes it the perfect choice for a weeknight dinner celebrating your way to Friday.

This was always a favorite in our house growing up.  I guess I just assumed that because I loved it so much, it must be difficult to do.  It’s adapted from The Junior League of Denver’s Colorado Cache Cookbook for Green Chile Burritos.  Because we’re currently in the process of lowering our fat intake and trying to keep a handle on portion control, we adapted it from burritos to tacos.

As much as I try to stick with fresh ingredients, there’s a lot that comes out of a can here, but you’d never know and it’s completely worth it because it means you can have something delicious on a weeknight and not have to spend more than 30 minutes in the kitchen.  I mean really, if you think about it, you can’t even get a pizza that quickly.

Have to add special thanks to my Dad for dinner tonight.  I decided on this recipe pretty spontaneously and called home to make sure I wan’t forgetting any ingredients.  He dragged out the cookbook and walked me through the aisles.


Green Chile

  • 2 pounds of lean pork diced (I used a package of pork tenderloins from Costco)
  • 32 oz carton of chicken broth
  • 2- 7oz cans of chopped mild green chiles
  • 1- 14.5oz can of chopped fire roasted tomatoes

Refried Beans

  • 1- 24oz can of fat free refried beans
  • 3 Tbsp of Habanero Pepper Plant Hot Sauce (substitute your favorite hot sauce here, but I’ll tell you, Pepper Plant is the bomb!)


  • 1 Package of La Tortilla small tortillas (they’re half corn and half flour so you get the best of both worlds.  We’re partial to the Green Chile flavor at the moment, but there are lots to choose from or you can use any taco-sized tortillas you prefer.)
  • Grated cheddar cheese
  • Fresh tomatoes and shredded lettuce



Simmer pork in broth until tender and thoroughly cooked.  Add chiles and canned tomatoes and simmer for 15 to 20 minutes more.

Place beans in a small saucepan, add hot sauce and heat thoroughly.

Once green chile is done and beans are heated thoroughly, spread a layer of beans on tortilla and top with green chile, cheese, lettuce and tomato.  Serve immediately.


It’s really that easy and it makes a ton so there will be leftovers for lunch the next day or even dinner tomorrow.


Green Curry Pork Tenderloin with Cumin-Spiced Pumpkin Seeds

Green Curry Pork Tenderloin

Green Curry Pork Tenderloin

My mom inspired my interest in cooking.  I swear, she possesses this amazing super power that allows her to transform any combination of ingredients into something you simply can’t stop eating.  Hard as it is to believe now, when I was a kid, I was a really persnickety eater.  I’ve spent my adult years making up for all the time I wasted thwarting her culinary creativity with my ridiculous regimen of non-exotic, no vegetable, boring food rules.  The fantastic product of this penance comes in the form of very enthusiastic phone calls we share several times a week, “You have got to make this recipe!”  It comes as no surprise that my subscription to Bon Appetit came from her.

A couple years ago, we celebrated my mom’s birthday at this amazing restaurant in Denver called Root Down.  When the May issue of Bon Appetit featured a Root Down recipe in their R.S.V.P. section, the phone rang and superlatives flew like nobody’s business.  We made this recipe this weekend and haven’t been able to stop talking and thinking about it since.

I normally think of green curry as having some heat and was a little concerned when tasting the sauce that it didn’t have enough kick.  I fought the urge to make adjustments and I’m so happy I did.  It’s delicious just as it is.  It doesn’t need anything except a second helping.

As a huge fan of immediate results, I usually shy away from dishes that require an overnight marinade, but putting it together is really easy and, in this case, it gives you something really delicious to look forward to.

We added the visually appealing and delicious bed of black rice and fresh cilantro on top.  I can’t wait to make it again!


Pork and Marinade

  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup fresh orange juice
  • 2 tablespoons pure maple syrup
  • 2 tablespoons toasted sesame oil
  • 2 pork tenderloins (about 2 1/4 pounds total)

Cumin-Spiced Pumpkin Seeds

  • 1 tablespoon vegetable oil
  • 3/4 cup shelled pumpkin seeds (pepitas)
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon sugar
  • 1 tablespoon fresh lime juice
  • Kosher salt

Curry Sauce and Assembly

  • 3 tablespoons vegetable oil, divided
  • 1 small shallot, chopped
  • 1 garlic clove, chopped
  • 1/4 cup green Thai curry paste
  • 1 teaspoon finely grated lime zest
  • 1 14-ounce can unsweetened coconut milk
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1 tablespoon (packed) light brown sugar
  • Kosher salt, freshly ground pepper


Pork and Marinade

  • Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add pork and seal bag. Chill, turning occasionally, at least 8 hours or up to 1 day.

Cumin-Spiced Pumpkin Seeds

  • Heat oil in a large skillet over medium-high heat. Add pumpkin seeds and toast, shaking pan often, until seeds are brown, about 4 minutes. Add cumin seeds, then gradually add sugar, then lime juice, tossing constantly to coat seeds with melted sugar and juice. Transfer pumpkin seed mixture to a foil-lined baking sheet; spread out and let cool. Season with salt.

Curry Sauce and Assembly

  • Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and garlic and cook, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until fragrant, about 1 minute.
  • Add coconut milk and bring just to a boil, stirring and scraping up any browned bits from bottom of pan; reduce heat and simmer, stirring occasionally, until mixture is reduced by half, 10-15 minutes. Remove from heat and let cool.
  • Transfer coconut milk mixture to a blender. Add cilantro, lime juice, brown sugar, and 2 tablespoons water and blend until smooth. With motor running, drizzle in remaining 2 tablespoons oil and blend until creamy. Season curry sauce with salt and pepper, return to pan, and cover to keep warm.
  • Prepare grill for medium-high heat. Remove pork from marinade; pat dry. Grill pork, turning often, until an instant-read thermometer inserted into the center registers 140°, 15-20 minutes. Let rest 10 minutes.
  • Slice pork and serve with curry sauce and cumin-spiced pumpkin seeds.
  • DO AHEAD:Cumin-spiced pumpkin seeds and curry sauce can be made 1 day ahead. Store pumpkin seeds airtight at room temperature. Cover and chill curry sauce.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Pork Tenderloin Slideshow.
  • Nutritional Information

    8 servings, 1 serving contains:
    Calories (kcal) 490
    Fat (g) 33
    Saturated Fat (g) 13
    Cholesterol (mg) 85
    Carbohydrates (g) 14
    Dietary Fiber (g) 2
    Total Sugars (g) 6
    Protein (g) 36
    Sodium (mg) 880

Read More http://www.bonappetit.com/recipes/2013/05/green-curry-pork-tenderloin#ixzz2a79BZQjD