Braised Chipotle Pork with Roasted Poblano Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Tender pork shoulder slow-braised in a smoky chipotle sauce served with vibrant roasted poblano salsa, perfect for Cinco de Mayo celebrations. This mexican-inspired cinco de mayo ready in about 155 minutes blends cut into 2-inch chunks pork shoulder, minced garlic cloves, medium, diced yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 2-inch chunks pork shoulder
• 2 peppers, chopped chipotle peppers in adobo sauce
• 4, minced garlic cloves
• 1 medium, diced yellow onion
• 2 tbsp olive oil
• 2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• 3 large poblano peppers
• 2 medium roma tomatoes
• 1 tbsp lime juice
• 1/4 small, finely chopped red onion
• 1, seeded and minced jalapeño

Instructions

1. Step 1: Preheat oven to 450°F. Place 3 large poblano peppers and 2 medium roma tomatoes on a baking sheet and roast for 15 minutes, turning halfway until skins are charred. Remove, place in a bowl, cover with plastic wrap to steam for 10 minutes.
2. Step 2: Peel skins off poblanos and tomatoes, discard seeds from poblanos, then roughly chop and set aside.
3. Step 3: Heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Add 2 lbs pork shoulder chunks, season with 1 tsp salt and 1/2 tsp black pepper, searing on all sides until golden brown, about 8 minutes.
4. Step 4: Remove pork and reduce heat to medium. Add 1 medium diced yellow onion and 4 minced garlic cloves, sauté for 4 minutes until translucent and fragrant.
5. Step 5: Stir in 2 chopped chipotle peppers in adobo, 1 tsp ground cumin, and 1 tsp dried oregano, cooking for 1 minute until spices bloom.
6. Step 6: Return pork to pot, add 2 cups chicken broth, bring to a simmer, cover, and reduce heat to low. Cook gently for 2 hours until pork is tender and shreds easily.
7. Step 7: Meanwhile, prepare roasted poblano salsa by combining chopped roasted poblanos and tomatoes with 1/4 small finely chopped red onion, 1 minced jalapeño, 1 tbsp lime juice, and 1/4 cup chopped fresh cilantro. Mix well and season with salt to taste.
8. Step 8: Serve shredded pork topped with roasted poblano salsa alongside warm tortillas or rice.