Slow-Cooked Ancho Chile Braised Pork Tacos

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Tender pork shoulder slowly braised in a rich ancho chile and tomato sauce, served in warm corn tortillas with fresh toppings for vibrant Mexican flavors. This Mexican-inspired taco and burrito recipe, ready in about 165 minutes, pairs pork shoulder, ancho chile powder, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 2 lbs pork shoulder
• 2 tbsp ancho chile powder
• 1 cup diced tomatoes
• 1 cup chicken broth
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro
• for serving lime wedges
• 1/2 cup diced white onion
• optional, for serving sour cream

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs pork shoulder cut into 2-inch chunks and brown on all sides for 6-8 minutes until deeply caramelized, then transfer pork to a plate.
2. Step 2: In the same pot, add 1 medium diced yellow onion and 4 minced garlic cloves. Sauté for 4 minutes until softened and aromatic.
3. Step 3: Stir in 2 tbsp ancho chile powder, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute until fragrant.
4. Step 4: Add 1 cup diced tomatoes and 1 cup chicken broth, scraping the bottom to deglaze. Return pork to the pot, cover, reduce heat to low, and simmer gently for 2.5 hours until pork is tender and shreds easily.
5. Step 5: Shred the pork with two forks and mix well with the sauce.
6. Step 6: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable.
7. Step 7: Assemble tacos by dividing the shredded pork evenly among tortillas, topping with 1/2 cup diced white onion and 1/4 cup chopped fresh cilantro. Serve with lime wedges and sour cream if desired.