Ingredients: |
Ingredients: Sauce
3 whole ancho chiles
3 whole pasilla or guajillo chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
2 plus 1 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
1 T Kosher salt
2 teaspoons dried oregano, preferably Mexican
4 cups low-sodium chicken broth
2 bay leaves
Meat
4 -8 pounds boneless pork shoulder (untrimmed), cut into chunks
Kosher Salt and Pepper
1 cinnamon stick (optional)
Corn tortillas, warmed, for serving
Assorted taco toppings, for garnish
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Directions: |
Directions:Cut the chiles in half and put them and the garlic in a bowl with enough water to cover in the microwave. Microwave on high until soft and pliable, 2 to 3 minutes. Let them cool a couple of minutes and then stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
Add 1 cup of the broth, the chipotles in adobo, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the remaining 3 cups of broth and reduce until slightly thickened.
Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick (optional), then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.
Recipe courtesy Food Network Magazine |
This recipe for Slow Cooker Pork Tacos is from