Braised Pork Tacos with Red Chile

Corn

For the pork:

  • 1 lb pork butt or shoulder – Cut into 4 pcs. Rub liberally with chile powder, salt, pepper and cumin. Heat your grill hot and sear pork on all sides. Remove from grill and place in a braising pan with:
  • 10 grilled tomatoes – charred until almost black
  • 3 c. onion – rough chop
  • ¼ c. garlic – whole
  • 4 tbsp. fresh oregano – chopped
  • Cover with water and cover pan with foil. Braise at 300 °F for 3 hours or until fork tender.* Shred pork when it is still hot and save.
  • *Please ensure pork reaches a safe cooking temperature of 160 °F

For the salsa:

  • 6 tomatillos
  • 1 c. green apple – chopped
  • ½ c. white onion – chopped
  • ½ c. cilantro – chopped
  • 1 tbsp. lime juice
  • 1 tbsp. agave nectar
  • Combine all ingredients in food processor and pulse until all ingredients are well minced.
  • Add: corn kernels from one grilled ear (season with salt to taste).

For the red chile:

  • 15 guajillo chiles – Cover with 8 c. water and boil 20 minutes. Puree in blender and strain through a fine sieve. To the chile puree add:
  • 6 tomatoes – grilled until black
  • 1 tbsp. cumin
  • 1 c. onion – grilled until soft
  • 2 c. chicken stock
  • ¼ c. garlic – chopped
  • 2 tbsp. oregano
  • ½ c. potato – peeled and rough chopped
  • Simmer for 15 minutes or until potato is cooked. Puree until smooth in blender and strain through a fine sieve. Season with salt to taste.

To plate:

  • Heat Tortilla Land corn tortillas until slightly crispy on the outside. Fill with pork and 2 oz. salsa. Smother liberally with red chile.