Thank you, Food Network, for this find. While pork can be a little fatty, pairing it with tacos and fresh ingredients makes it worthwhile and calorie-friendly when planning ahead.
3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn tortillas, warmed, for serving
Assorted taco toppings for garnish
Directions
Put the ancho, pasilla chiles, and garlic in a bowl; add 2 to 3 tablespoons of water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
Add the chipotles, 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 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, 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.
Nutrition Facts: 8 serving sizes
399 calorie
Total Fat: 15 grams
Saturated Fat: 4 grams
Cholesterol: 147 milligrams
Sodium: 452 milligrams
Carbohydrates: 14 grams
Dietary Fiber: 3 grams
Protein: 51 grams
Sugar: 5 grams