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These delicious Mexican pork recipes make an awesome meat filling for soft tacos, burritos, tortas or just about anything you want to pair them with.

This first recipe is one of my all time favorite Mexican pork recipes. I cut it out of the newspaper several years ago. I usually change every recipe I have ever read, been given or made up myself. However, this recipe is perfect just the way it is. The recipe is a chilorio filling (pork cooked in chile sauce) for a torta recipe. But it is so good, I even have eaten it on tortilla chips topped with a little cheese or scooped it up with a fried zucchini stick. I love this stuff!

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MEXICAN PORK RECIPES

How to make MEXICAN PORK RECIPES ?

Yum

Prep Time20

Total Time1 20

Course: Appetizer, Dinner

Cuisine: international

Servings: 6 servings

Calories: 400kcal

Ingredients

2 lbs boneless pork butt
5 dried ancho chiles, stems removed, cut into pieces
4 garlic cloves, smashed but left whole
1 chopotle pepper in adobo sauce
1/2 tsp cumin powder
1/2 tsp oregano leaves
1 tsp kosher salt
1/4 cup water

Instructions

Cut meat into 2-inch pieces, removing big pieces of fat, but leaving a little bit. Place meat in a heavy cast iron pot. Cover meat with water to about 1 1/2 inches above meat. Bring pot, uncovered, to a slow simmer. Skim off foam with a small strainer. Rinsing the strainer in a bowl of water after each dip. Cook for 1 to 1 1/2 hours or until meat is very tender. You may have to add water to keep meat covered. But in the end, you will want the water to have evaporated and the meat brown for a few minutes in what fat is left in pot from the pork. So don’t add too much water at a time.
Meanwhile, place ancho chiles in a heatproof bowl and cover with very hot water. Cover the bowl. Leave for at least 20 miniutes.
After chiles have been softened, place them in a blender jar along with the garlic, chipotle chile, cumin, oregano, salt, vinegar and 1/4 cup of water. Puree to a smooth thick paste. Set aside.
When the meat is very tender and lightly browned, remove it from the pot. Place on a cutting board and using two forks, shred the meat. Salt and pepper the meat to taste.
Pour 1/4 cup water into the pot and and bring to a simmer to remove any browned bits on the bottom. Place the meat and the sauce into the pan and simmer for about 15 minutes. Serve on warmed flour tortillas or roll in softened corn tortillas.

Notes

Note: This sauce is quite mild. If ever I want to spice it up, I add 1 fresh roasted pablano and 1 fresh roasted California chile to the blender. I roast them under the broiler first, until they begin to turn black on either side. Place them in a plastic bag for 15 minutes. Then peel the skin off and throw them in the blender with the chile mixture.