Fast, fun and full of flavor
Spicy but not too spicy, these pork tacos are a pleasant change from your standard beef taco. Plus, they’re easy to make and meet the nutrition standards designed for a healthy lifestyle.
- 3 whole ancho chiles
- 3 whole pasilla chiles (or Anaheim chiles)
- 4 cloves garlic, unpeeled
- 2 to 3 chipotles in adobo sauce
- 1/2 medium white onion, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon cider vinegar
- Kosher salt
- 2 teaspoons dried oregano, preferably Mexican
- 3 3/4 cups low-sodium chicken broth
- 4 pounds boneless pork shoulder (untrimmed), cut into chunks
- Freshly ground pepper
- 2 bay leaves
- 1 cinnamon stick
- Put the ancho, pasilla chiles and garlic in a bowl; add 2-3 tablespoons water. Microwave on high 2-3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
- Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
- Season the pork with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high 5 hours.
- Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.
Nutritional Information: per serving
Calories 399; Total fat 15g; Saturated fat 4g; Protein 51g; Total carbohydrates 14g; Sugar 5g; Fiber 3g; Cholesterol 147mg; Sodium 452mg