Description
These Ancho Braised Pork Tacos are not only delicious but also versatile. They make a fantastic option for a casual weeknight dinner or a festive gathering with friends. Plus, the braised pork can be prepared in advance, making it a convenient choice for meal planning. These tantalizing tacos showcase the rich and smoky flavors of ancho chilies, tender braised pork, and an array of vibrant toppings. As the pork slowly cooks, it absorbs the aromatic spices and becomes incredibly tender, practically melting in your mouth.
The result is a savory and succulent filling that is perfectly complemented by the freshness of the toppings. This fall apart braised pork is spectacular by shredding and serving in corn tortillas and garnishing with your choice of tangy salsa verde, crisp lettuce, creamy avocado, and a sprinkle of cilantro and chopped onions and sliced radishes.
Ingredients:
2 pounds cubed pork butt
1/2 cup canola oil
1 onion, diced
6 tablespoons Ancho Chile Powder
1 clove garlic, minced
4 cups chicken broth
1 Turkish Bay Leaf - Hand Selected
2 teaspoons Ground Allspice
1/4 teaspoon Ground Cloves
2 teaspoons Ground Cinnamon
1 tablespoon Ground Black Peppercorns
1 teaspoon Kosher Flake Sea Salt
Directions:
In a large Dutch oven over medium high heat, sear the pork in the canola oil and remove.
Add the onion and garlic and cook until translucent.
Add the pork and the remaining ingredients.
Bring to a boil and reduce to a simmer.
Simmer until the pork is fork tender, about 2 hours.
Shred the meat and serve with corn tortillas and your choice of toppings.