Crispy Ancho Chile Pork Tacos with Avocado Salsa

By AislePrompt Test Kitchen · 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 pairs pork shoulder, dried ancho chiles, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (14 ratings) 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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

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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