Easy to make Salsa Verde Pork Pockets are a fun spin on the usual taco night dinner!
If you don’t want to spoon salsa all over the top of your pocket, you can always spoon it on before you bite, or just dip that bad boy in a bowl of salsa. Either way it’s Mexican food made easy and a great weeknight dinner. Bonus points that you can prep and refrigerate the pockets ahead of time until you’re ready to make. Love that!
Salsa Verde Pork Pockets
- 1 pound ground pork
- 1 tablespoon chile powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup salsa verde plus more for serving
- 2 tablespoons water
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 2 cans small refrigerated biscuits (20 biscuits total)
- Sour cream for serving
- Fresh chopped cilantro for garnish if desired
- Preheat oven to 350 degrees F.
- Heat a large skillet over medium-high heat. Add pork and cook until almost all the way cooked through, about 5 or 6 minutes. Season pork with chile powder, cumin, onion powder, garlic powder, salt, and pepper. Stir to distribute seasoning evenly.
- Add salsa and water to the skillet; stir to combine. Cook for 2 to 3 minutes. Add cheese to skillet, and stir until cheese is melted into the pork, about 1 minute. Remove from heat and set aside.
- Line a baking sheet with a Sil-Pat or parchment paper.
- Open one can of biscuits and separate each piece of dough. Using your hands, flatten each piece of dough into a flat, circle-ish shape. place dough circles on the prepared baking sheet 1-inch apart.
- Spoon a heaping tablespoon of the pork mixture into the middle of each dough circle.
- Open the other can of biscuits and repeat step 5, but place each dough circle on top of the pork mixture. Pinch together the edges of each dough pocket to seal in the meat.
- Bake for 20 minutes, or until crust is golden. Remove from oven, and serve warm. Top each pocket with salsa verde, and serve with sour cream and cilantro, if desired.
You could substitute ground beef for the ground pork, but I would recommend a red salsa instead of green if you change to beef.