WWW.FOODNETWORK.COM
Puree a variety of bold Mexican chiles with garlic, honey, vinegar and spices to make a bright, aromatic sauce that gets slow-cooked with pork shoulder. Once tender, shred the pork and enjoy with corn tortillas and your favorite toppings!
Provided by Food Network Kitchen
Categories main-dish
Total Time 5 hours 36 minutes
Prep Time 25 minutes
Cook Time 5 hours 11 minutes
Yield about 8 servings
Number Of Ingredients 17
Steps:
- Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons 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 : Calories 399 calorie, FatContent 15 grams, SaturatedFatContent 4 grams, CholesterolContent 147 milligrams, SodiumContent 452 milligrams, CarbohydrateContent 14 grams, FiberContent 3 grams, ProteinContent 51 grams, SugarContent 5 grams
SLOW-COOKER PORK TACOS RECIPE | FOOD NETWORK KITCHEN ...
Puree a variety of bold Mexican chiles with garlic, honey, vinegar and spices to make a bright, aromatic sauce that gets slow-cooked with pork shoulder. Once tender, shred the pork and enjoy with corn tortillas and your favorite toppings!
Provided by Food Network Kitchen
Categories main-dish
Total Time 5 hours 36 minutes
Prep Time 25 minutes
Cook Time 5 hours 11 minutes
Yield about 8 servings
Number Of Ingredients 17
Steps:
- Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons 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 : Calories 399 calorie, FatContent 15 grams, SaturatedFatContent 4 grams, CholesterolContent 147 milligrams, SodiumContent 452 milligrams, CarbohydrateContent 14 grams, FiberContent 3 grams, ProteinContent 51 grams, SugarContent 5 grams
More about "chiles in adobo sauce recipes"
WWW.FOODNETWORK.COM
From foodnetwork.com
Reviews 4.7
Total Time 5 hours 36 minutes
Category main-dish
Calories 399 calorie per serving
- 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.
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