Oaxacan-Style Braised Pork Enchiladas with Ancho Chile and Raisin Sauce

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Slow-braised pork enchiladas drenched in a rich ancho chile sauce sweetened with plump raisins for a complex flavor profile. This Mexican-inspired pork recipe, ready in about 180 minutes, pairs pork shoulder, olive oil, dried ancho chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 150 min Serves 6 Mexican cuisine 520 cal/serving

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Ingredients

2 pounds, cut into 2-inch chunks pork shoulder
2 tablespoons olive oil
3 large, seeded and soaked dried ancho chiles
1/4 cup golden raisins
4 minced garlic cloves
1 large, diced yellow onion
1 teaspoon cumin seeds
1 cinnamon stick
3 cups chicken broth
12 small corn tortillas
1 cup crumbled queso fresco
1/4 cup chopped fresh cilantro
2 teaspoons, divided salt
1 teaspoon black pepper

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Instructions

Step 1: In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Season 2 pounds pork shoulder chunks with 1 teaspoon salt and 1/2 teaspoon black pepper. Brown pork pieces on all sides, about 6-8 minutes total. Remove pork and set aside.
Step 2: In the same pot, add 1 large diced yellow onion and 4 minced garlic cloves. Sauté for 4-5 minutes until translucent and fragrant.
Step 3: Drain 3 large soaked and seeded dried ancho chiles and blend with 1/4 cup golden raisins and 1 cup chicken broth until smooth.
Step 4: Return pork to the pot with the onion and garlic. Add blended ancho chile and raisin sauce, 1 teaspoon cumin seeds, 1 cinnamon stick, the remaining 2 cups chicken broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer, cover, and braise over low heat for 2 to 2 1/2 hours until pork is tender and shreds easily.
Step 5: Preheat oven to 350°F. Shred the braised pork with two forks.
Step 6: Warm 12 corn tortillas until pliable. Fill each tortilla with about 1/4 cup shredded pork and roll tightly. Place seam-side down in a greased 9x13-inch baking dish.
Step 7: Pour some of the braising sauce over the enchiladas, then sprinkle with 1 cup crumbled queso fresco.
Step 8: Bake uncovered for 20 minutes until cheese is slightly melted and sauce is bubbling. Garnish with 1/4 cup chopped fresh cilantro before serving.