Braised and Shredded Pork Tacos

Braised and Shredded Pork Tacos

Going to New Mexico is a must for everyone. Not just because of the culinary experience of eating green chile “stew” made differently in every section of the state, but for the absolutely incredible and diverse landscape. It is this diversity of nature and people that you will find in all of the recipes on the ChileBoss™ website. It is why the ChileBoss™ products can easily be used for fish, poultry and meat. Diversity at its best! Enjoy your experience.


    For the Meat

  • 1 jar of ChileBoss™ Poblano Verde Sauce

  • 1 5-pound boneless pork shoulder (Boston butt)

  • Sea salt

  • 2 tablespoons olive oil

  • 1 large onion, chopped (about 2 cups)

  • 3 large garlic cloves, coarsely chopped

  • 1 poblano pepper, deseeded and chopped

  • 1 small carrot finely chopped, about 1/2 cups

  • 1 cup chopped cilantro

  • 2 bay leaves

  • 1 12-ounce bottle of Modelo Especial or Corona beer

  • 3/4 cup veal or chicken stock

  • 24 (or more) 6″ soft tortillas
    For the Chilito

  • 2 medium sized Oaxaca pasilla dried chile or any smoky dried chile. Deseed the chile and remove the stem then chop into very small pieces.

  • 3 fresh jalapeno chiles cut into very very thin rings. If you have a mandolin, use it.

  • 1 carrot sliced lengthwise into very thin ribbons using a vegetable peeler

  • 3 cups of finely shredded red cabbage cut very thin on a mandolin

  • 3 garlic cloves sliced very thin

  • ½ of a sweet onion or red onion sliced very thin

  • ½ tablespoon of Mexican oregano

  • 1/3 cup of fruity vinegar


  1. Preheat oven to 350 degrees.

  2. Season the pork shoulder generously with salt, pepper and garlic.

  3. Heat the oil in a large heavy stovetop and ovenproof pot over medium heat.

  4. Brown the meat on all sides.

  5. Remove the meat and add onion, poblano, bay leaves and carrot.

  6. Reduce the heat and cook, stirring often, until the onion is soft, about 8 minutes.

  7. Add the ChileBoss™ Poblano Verde, the beer and stock and bring to a boil.

  8. Reduce the heat and cook for about 10 minutes.

  9. Add pork to the pot; cover and transfer to oven.

  10. Braise the pork, basting occasionally with pan juices, until very tender, about 2-3 hours.

  11. When the pork is very tender, transfer it to a large platter. Let it cool slightly.

  12. Meanwhile, reduce the pan juices to half and shred the pork with 2 forks and pour the sauce over pork. The sauce should not be thin and watery.
    For the Chilito

  1. While the meat is braising make the chilito. This recipe comes from Diana Kennedy’s absolutely wonderful book Oaxaca al Gusto.

  2. If you have a mandolin, use it to cut all vegetables. The thinner you can make the slices the better it will taste.

  3. Mix all the ingredients in a glass bowl.

  4. Drizzle in the vinegar and carefully mix it with all the vegetables.
    To Assemble Your Taco

  1. Place the meat in each taco and top with a little leftover ChileBoss™ Poblano Verde Sauce and the chilito.

  2. You can also top your taco with the ChileBoss™ Poblano Verde Sauce and freshly chopped lettuce, tomatoes , cilantro and avocado.

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