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Braised Pork Tacos


• 4 whole dried Ancho chilies

• 4 whole dried Pasilla chilies

• 1 quart chicken stock

• 1 cup frozen OJ concentrate

• 1 7 ounce can chipotle chilies in adobo

• 2 Tablespoons white vinegar

• 2 Tablespoons fish oil

• 3-pound pork shoulder trimmed and cut into cubes

• 2 Tablespoon vegetable oil

• 2 onions

• 2 Tablespoons minced fresh garlic

• 2 teaspoons dried oregano

• 3 bay leaves

• Salt and pepper to taste


1. De-seed and trim off the stems of the dried chilies.

2. Over medium heat, place the chilies in a large Dutch oven or stock pot and toast until fragrant, stirring frequently, until slightly darkened-about 5 minutes.

3. Add the chicken stock, orange juice, chipotles, vinegar, and fish stock and bring to a boil then reduce to a simmer

4. Cook on simmer for about 15 minutes until the chilies are completely soft.

5. Remove the sauce and cool-then blend into a smooth puree.

6. Add the vegetable oil to the pot and heat. Add the diced pork and stir well. Add the onions, garlic. After onions have softened a bit, add the oregano and cumin. Continue to stir.

7. Add the pureed chili mixture to the pot, add the bay leaves and bring to a boil.

8. Reduce to a simmer, then cover and cook for about 2 hours, stirring frequently.

9. The sauce should be thick as a ketchup when it is finished, and the pork tender-season to taste with salt and pepper.

Serve with tortillas. Cilantro, limes, and radishes.

Cool properly and store in refrigerator for up to a week in an airtight container.

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