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
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees F.
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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.
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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.
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Line a baking sheet with a Sil-Pat or parchment paper.
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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.
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Spoon a heaping tablespoon of the pork mixture into the middle of each dough circle.
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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.
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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.
Recipe Notes
You could substitute ground beef for the ground pork, but I would recommend a red salsa instead of green if you change to beef.
Lisa F. says
I am always looking for new tasty and easy dinner ideas and I think I just found it! These look yummy. But I qm going to sub some shredded pork that I had leftover and froze for a future use. And this is it. Thanks for sharing!!
Meg says
Oh my gosh, these look amazing!! My husband would love these – pinning them right now 🙂
Jessica H. says
We love taco night at our house, too. And I especially love mixing up the types of tacos we eat so I will definitely be making this soon!
Sara says
Oh wee I have to make this! thanks for sharing!!
heather @french press says
thee are perfect for a fast on the fly dinner! we love taco night , and these are perfect