Slow-Cooked Ancho Chile Braised Pork Tacos
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 tacos & burritos 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Shred the pork with two forks and mix well with the sauce.
- Step 6: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Ancho Chile Braised Pork Tacos take to make?
Total time is about 165 minutes (15 min prep + 150 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 Tacos?
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 Slow-Cooked Ancho Chile Braised Pork Tacos?
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 Tacos 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 Tacos?
Mexican tacos & burritos 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.
