Braised Pork Tacos
- Chef John Politte
- Nov 12, 2022
- 2 min read
Updated: Jul 5
Indulge in the irresistible flavors of Braised Pork Tacos. Learn how to make this mouthwatering dish with our easy-to-follow recipe.
Braised Pork Tacos
Ingredients
4 whole dried Ancho chilies
4 whole dried Pasilla chilies
1-quart chicken stock
1 cup frozen OJ concentrate
1 7-ounce can of chipotle chilies in adobo
2 Tablespoons white vinegar
2 Tablespoons fish oil
3-pound pork shoulder trimmed and cut into cubes
2 Tablespoons vegetable oil
2 onions
2 Tablespoons minced fresh garlic
2 teaspoons dried oregano
3 bay leaves
Salt and pepper to taste
Method
De-seed and trim off the stems of the dried chilies.
Over medium heat, place the chilies in a large Dutch oven or stockpot and toast until fragrant, stirring frequently, until slightly darkened—about 5 minutes.
Add the chicken stock, orange juice, chipotles, vinegar, and fish stock, and bring to a boil. Then, reduce the heat to a simmer.
Cook on a simmer for 15 minutes, until the chilies are completely soft.
Remove the sauce, let it cool, and then blend it into a smooth puree.
Add the vegetable oil to the pot and heat it over medium heat. Add the diced pork and stir until well combined. Add the onions and garlic. After the onions have softened a bit, add the oregano and cumin. Continue to stir.
Add the pureed chili mixture to the pot, add the bay leaves, and bring to a boil.
Reduce to a simmer, then cover and cook for about 2 hours, stirring frequently.
When finished, the sauce should be as thick as ketchup, and the pork should be tender, seasoned to taste with salt and pepper.
Serve with tortillas. Cilantro, limes, and radishes.
Cool properly and store in an airtight container in the refrigerator for up to a week.
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