Four Clan Kitchen

What we eat everyday

Chile Braised Pork Tacos

Posted by fourclankitchen on March 5, 2012

Anytime I ask my son what he would like for dinner, the answer is always Mexican.  He definitely got exchanged  in the hospital and really belongs with a nice Mexican family, who is wondering why their son craves Indian/Jewish foods!  A few weeks ago, he went so far as to place check marks against recipes in Sunset’s Mexican Cookbook, in case I was tempted to oblige.  This dish is described by Sunset as a basic pork filling for a taco or burrito.  It is really delicious and simple to make.  There is nothing but pork, dried peppers and a few spices in the original recipe.  However, I also added some onions and sweet red and yellow peppers, because I just can’t bear to cook meat alone.

Ingredients:

2 lb. lean boneless pork butt, cut into 1″ chunks

3 cups water

6-8 small sweet peppers, chopped coarsely

1 onion, chopped

8 dried ancho chiles or 3 tbs. sweet paprika (if you want this less spicy, adjust to your tolerance)

4 cloves garlic, minced

1 1/2 tsp salt or to taste

2 tsp dry oregano leaves

2 tbs. red wine vinegar

tortillas

garnishes (shredded lettuce, shredded cheese, salsa, guacamole etc).

Method:

1. Place meat in a large Dutch oven over medium high heat and add water.  Add half the salt.
2. Bring to a boil, reduce heat and cover.  Simmer until meat is tender (about 1 hour).  Skim off excess fat.

3. Remove stems and sees from chiles, break into pieces and whirl in a coffee grinder (or blender) until finely ground.

4. Add to pork along with garlic, salt, oregano and vinegar. Simmer, uncovered, stirring occasionally, until sauce thickens (35 min-45 min). Taste and adjust the salt.

5. Serve with heated tortillas and garnishes.

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