Chile-Braised Pork Tacos

Chile-braised Pork Tacos

I’ve been traveling quite a bit the first part of this year and have definitely missed my lazy Sunday afternoons of cooking. Luckily for me, things at work have settled down and I now have more time (and energy) to dedicate to cooking and updating this blog!

Lately, the Spring weather has actually been quite nice in an otherwise rainy Northwest climate. As a result, our “teaser” days of 70 degree sunshine have definitely made me reminisce and look forward to days of grilling, sunglasses and playing a little volleyball outside. So, in between the bouts of rain, I wanted to make a recipe that would make anyone eating it look forward to Summer: Chile-braised Pork Tacos.

Step 1: Chop Chiles and Steep in Hot Water

Chiles - Chile-braised Pork Tacos

Steeping Chiles - Chile-braised Pork Tacos

Step 2: Put Chiles, 1/4 Cup Reserved Liquid,
Lime Juice and Sugar in a Food Processor

Chile Marinade - Chile-braised Pork Tacos

Step 3: Put Chile Mixture Onto Pork;
Chill in Refrigerator Overnight

Chile Marinade - Chile-braised Pork Tacos

Step 4: Simmer Onions, Garlic and Spices;
Add Pork and Put in Oven for 2.5 Hours

Chile-braised Pork Tacos

Step 5: Take Out Pork; Shred Pork;
Put Onto Tacos or Rice; Add Toppings

Chile-braised Pork Tacos

At first glance, these tacos might seem like they require a lot of steps and time; however, the looks are definitely deceiving. This recipe is actually quite easy and quick, especially when spread out over two days (which I’d highly recommend).

I decided to pair a jalapeno-mango salsa with this recipe which provided a nice spritz of sweet flavors among the spicy and salty flavors of the pork. However, in hindsight, I wish I would have left the pork in the oven for longer to accumulate even more flavor (this is saying a lot consider that I’m not the most patient cook!), but, all in all, I really can’t complain because this is a great recipe and one that will definitely be repeated this Summer!


Chile-braised Pork Tacos


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