Slow Cooker Salsa Verde Pork Taquitos — The Verde That Carried the Week

Signing Day for the class of 2019 — not our kids, but I watch it every year because it's a barometer of where the sport is going. I had two former players sign college scholarships this year: one to a Division II school in Kansas for offense, one to a D-III liberal arts college in Colorado for everything else. Both of them called me. Both of them will get more from those four years than they know right now. That's the game inside the game.

I've been corresponding with the Eldorado Prep athletic director more formally now. The conversations have shifted from exploratory to something closer to genuine interest. They haven't posted the job officially. The current head coach is retiring after this season. I've been told I'm on a short list of three. I don't know who the other two are, which is fine — I can only control my own presentation of myself.

I asked T.J. to come in for a meeting this week — not because he's in trouble, but because I want to think about his future intentionally. He's a junior now. He's a genuine D-I prospect if the grades are right, which they've been since he started coming to our study hall. I spent an hour going through his film with him, noting the things college scouts will notice, the things he needs to clean up. He sat there absorbing it with that focused quiet he has. Before he left he said "thank you, Coach." Sometimes those two words carry everything.

Posole verde this week. Tomatillo-based broth, green chile, chicken, hominy. A lighter variation on the red version, brighter in flavor, something you can eat on a cold weeknight without committing to a heavy meal. The kids ate it over rice. The twins asked for seconds. This is my quality control system.

The posole verde mindset carried right into this one — tomatillo, green chile, that bright acidity that cuts through a cold weeknight without weighing you down. When things feel like they’re moving in the right direction but not yet resolved, I want food that matches that state: something with forward momentum, something that rewards patience. The slow cooker does the heavy lifting while you’re going over film or answering emails, and by the time dinner lands on the table, the whole house smells like it was a deliberate choice. The twins approved. That’s the only review that matters.

Slow Cooker Salsa Verde Pork Taquitos

Prep Time: 15 min | Cook Time: 6–8 hrs (slow cooker) + 20 min (oven) | Total Time: ~7 hrs | Servings: 6 (about 2–3 taquitos each)

Ingredients

• 2 lbs pork shoulder, trimmed of excess fat
• 1 1/2 cups salsa verde (store-bought or homemade)
• 1 can (4 oz) diced green chiles, undrained
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 16 small corn tortillas (6-inch)
• 1 1/2 cups shredded Monterey Jack or pepper jack cheese
• Cooking spray or 2 tbsp olive oil for brushing
• Sour cream, sliced avocado, and fresh cilantro for serving (optional)

Instructions

1. Season the pork. Pat the pork shoulder dry and rub all over with cumin, garlic powder, oregano, salt, and pepper. Place in the slow cooker insert.
2. Add the verde base. Pour the salsa verde and diced green chiles over and around the pork. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the pork is fall-apart tender.
3. Shred the pork. Transfer the pork to a cutting board and shred with two forks. Return the shredded meat to the slow cooker and stir to coat in the cooking juices. Taste and adjust salt as needed.
4. Preheat the oven. Heat oven to 425°F. Line a large baking sheet with foil and lightly coat with cooking spray.
5. Warm the tortillas. Wrap the corn tortillas in a damp paper towel and microwave in batches of 6–8 for 45–60 seconds, until pliable. This prevents cracking when you roll them.
6. Assemble the taquitos. Lay a warm tortilla flat. Add about 2 tablespoons of shredded pork down the center and top with a pinch of shredded cheese. Roll tightly and place seam-side down on the prepared baking sheet. Repeat with remaining tortillas.
7. Crisp in the oven. Lightly spray the rolled taquitos with cooking spray or brush with olive oil. Bake for 18–22 minutes, turning once halfway through, until golden and crispy at the edges.
8. Serve. Let rest 3–4 minutes before serving. Offer sour cream, avocado slices, and fresh cilantro alongside.

Nutrition (per serving)

Calories: 390 | Protein: 28g | Fat: 14g | Carbs: 32g | Fiber: 4g | Sodium: 610mg