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