Slow-Cooked Ancho-Chile Braised Pork Shoulder
Tender pork shoulder slow-braised in a smoky ancho chile and tomato sauce, perfect for tacos or hearty plates. This mexican-inspired pork ready in about 210 minutes pairs pork shoulder, cut into 2-inch chunks, dried ancho chile pods, boiling water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 3 lbs pork shoulder, cut into 2-inch chunks
- 3 dried ancho chile pods
- 2 cups boiling water
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 can (14 oz) canned crushed tomatoes
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 cup chicken broth
- 2 tbsp fresh lime juice
- 1/4 cup (for garnish) fresh cilantro leaves
Instructions
- Step 1: Remove stems and seeds from 3 dried ancho chile pods and soak them in 2 cups boiling water for 20 minutes until softened. Blend the softened chiles with the soaking liquid until smooth and set aside.
- Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 3 lbs pork shoulder chunks and brown on all sides, about 5 minutes per batch. Remove pork and set aside.
- Step 3: In the same pot, add 1 large chopped yellow onion and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
- Step 4: Stir in 1 can (14 oz) crushed tomatoes, 1 tbsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Cook for 3 minutes until sauce thickens slightly.
- Step 5: Return pork to the pot and pour in the blended ancho chile sauce along with 1 cup chicken broth. Bring to a simmer, cover, and reduce heat to low. Cook for 3 hours until pork is fork-tender and shreds easily.
- Step 6: Off heat, stir in 2 tbsp fresh lime juice and adjust seasoning if needed. Garnish with 1/4 cup fresh cilantro leaves before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Ancho-Chile Braised Pork Shoulder take to make?
Total time is about 210 minutes (30 min prep + 180 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 Slow-Cooked Ancho-Chile Braised Pork Shoulder?
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 dried ancho chile pods from drying out.
Can I substitute ingredients in Slow-Cooked Ancho-Chile Braised Pork Shoulder?
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 Slow-Cooked Ancho-Chile Braised Pork Shoulder for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Ancho-Chile Braised Pork Shoulder?
Mexican pork 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.
