Crispy Ancho Chile Pork Tacos with Avocado Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-braised pork shoulder infused with smoky ancho chiles, crisped to perfection and topped with a bright avocado salsa. This mexican-inspired cinco de mayo ready in about 150 minutes blends pork shoulder, dried ancho chiles, dried oregano 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 450 calories and feeds 4, 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.

Prep: 20 min Cook: 130 min Serves 4 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. In a bowl, combine 1.5 lbs pork shoulder (cut into 1-inch cubes), 2 dried ancho chiles (stemmed and seeded), 1/4 cup dried oregano, 2 garlic cloves (minced), 1/2 cup chicken broth, and 1/2 tsp salt. Mix well and spread in a roasting pan.
  2. Step 2: Cover the pan with foil and bake for 2 hours until pork is tender and easily pulls apart.
  3. Step 3: Remove pork from pan and shred with two forks. Discard chiles. Pour cooking liquid into a saucepan and simmer for 15 minutes to reduce.
  4. Step 4: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add shredded pork and cook, stirring, for 8-10 minutes until golden and crispy on edges.
  5. Step 5: In a bowl, combine 2 avocados (diced), 1/4 cup cilantro, 1 lime (juiced), and a pinch of salt. Mix gently.
  6. Step 6: Warm 8 corn tortillas according to package instructions.
  7. Step 7: Spoon crispy pork onto tortillas, top with avocado salsa, and serve immediately.

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Frequently asked questions

How long does Crispy Ancho Chile Pork Tacos with Avocado Salsa take to make?

Total time is about 150 minutes (20 min prep + 130 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Crispy Ancho Chile Pork Tacos with Avocado Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Crispy Ancho Chile Pork Tacos with Avocado Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crispy Ancho Chile Pork Tacos with Avocado Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Crispy Ancho Chile Pork Tacos with Avocado Salsa?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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