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Chipotle Pork Tacos

A low FODMAP and Low Histamine RecipeI love the smokey hot flavor of chipotle peppers, especially with pork. This recipe gives you that wonderful flavor with just the right amount of heat to make for a flavorful, but not too hot chipotle taco. When I realized that I could no longer use whole chipotles in adobo sauce (you can’t find them without onion), I nearly cried. That is until I discovered McCormack carries Chipotle chili powder. My old recipe needed a lot of adapting, but it turned out to be really simple.  Now, I can still have that wonderful flavor without the GI upset. Using a whole tenderloin creates a lot of pork, but to me, that’s a good thing, because I can freeze the leftovers in meal sized portions and then have several quick and easy meals to rely on later.

If you’re looking for a more affordable cut, or prefer your pork with a little more fat, you could also use a pork shoulder roast for this recipe. Remember, if you have gastroparesis, leaner cuts are better.

For the low histamine diet:

  • For mold sensitivity; remove the dairy and ensure your tortillas are yeast free, but they usually are.
  • Be certain you can tolerate chipotle chili powder
  • Exclude any other ingredients listed you personally may react to, such as red peppers or tomato and substitute in anything you can eat that sounds appetizing.

Chipotle Pork Tacos

  • 3-5 lb pork tenderloin
  • 2 tablespoons olive oil, divided
  • Chipotle Chili Powder
  • taco sized tortillas, flour, corn or gluten-free
  • red peppers, julienned
  • shredded lettuce
  • diced tomato
  • diced scallions (dark green part only)
  • Shredded Monterrey jack cheese -OR- low lactose sour cream (low FODMAP only)

Grease the sides and bottom of slow cooker and pre-heat on low. Pre-heat a large skillet on medium high and add 1 tablespoon olive oil. Coat the entire tenderloin in Chipotle chili powder and sear in skillet on all sides (approximately 3 minutes per side). Place seared tenderloin in slow cooker and pour any remaining juices from the pan over top. Allow to cook 4-6 hours, or until tenderloin begins to fall apart.

Once fully cooked, shred the pot roast in its own juices, allowing the meat to soak up some of the liquid. Use a slotted spoon to remove the meat. DO NOT wring out the excess juices. Place pork in a bowl or serving dish.

In a small skillet over medium high heat, add 1 tablespoon oil and red peppers. Sear peppers for 3-5 minutes and place in a serving dish or toss in with the pork.  Serve with tortillas and all the fixings.

Prep Time: 30 mins

Cook Time: 4 -6 hours

Serves: 8-10

Enjoy the smoky flavor of chipotle with these delicious pork tacos designed specifically for low FODMAP and histamine dieters!
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5 thoughts on “Chipotle Pork Tacos

  1. This sounds amazing!

    1. Thanks! It’s pretty easy to make and so delicious. Definitely one of my favorites.

      1. It’s a great spring time dish.

        1. It is! I’m working on more spring and summertime salads, sides and dishes to put up in the coming weeks. 😋

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