Chile and Cacao Spiced Pork Tacos
a dinner recipe
She’s from America. He’s from Russia. They met as students in Czechia, got married in Slovenia, and have been eating their way around the world together ever since! Now based in Lincoln, Nebraska, Brit and Viktor enjoy creating globally inspired recipes that allow you to travel the world without leaving your kitchen. On their blog, Whisked Away Kitchen, you'll find adventurous recipes that are flavorful, attainable and perfect for entertaining friends and family. Follow along at whiskedawaykitchen.com or on Instagram
@thewhiskedawaykitchen.
These tender and juicy shredded pork tacos are braised in a flavorful broth spiced with chile and cacao. Serve with tortillas and your favorite toppings or add the succulent pork to quesadillas, burritos and enchiladas!
TIME (ACTIVE) | 45 M
TIME (INACTIVE) | 1 H 30 M
TOTAL | 2 H 15 M
6 SERVINGS
| 1-2 tacos
SPECIAL EQUIPMENT:
DUTCH OVEN OR HEAVY-BOTTOMED POT
- Heat the oil in a large Dutch oven or heavy bottomed pot over medium-high heat.
- Generously season the pork with salt. Sear the pork on all sides. Don't overcrowd the pot; work in batches as necessary. Transfer to a plate and set aside.
- Add the onion and garlic. Cook, stirring often, until the onion begins to soften, about 5 minutes.
- Add the spices and toast for 1 minute, stirring constantly. Make sure not to burn or the spices may become bitter.
- Return the pork to the pot. Add the chicken broth and give everything a good stir.
- Bring the mixture to a boil, reduce heat to low and cover. Simmer until the pork is tender, approximately 1.5 hours.
- Transfer the pork to a cutting board and shred. Return to the pot.
- Continue cooking the pork uncovered at a gentle simmer. Cook for 15 minutes, stirring occasionally, until the sauce reduces and has a thick consistency. Skim off any excess fat that rises to the top.
- Adjust salt to taste. Serve with tortillas and your favorite garnishes.
Transfer the cooled pork to an airtight container. Store in the refrigerator for up to 3 days.
Instead of cooking the pork on the stovetop in Step 6, you can cook it covered in the oven at 325°F.
(Salt-Free)
spice blend collab
Five Pepper Cacao Rub is the key ingredient to mouthwatering barbecue ribs and the perfect steak tacos. The cacao doesn’t yield an obvious chocolate flavor, but instead brings depth, complexity and a subtle earthiness to the blend. The richness of the cacao is balanced by five types of ground chile peppers, ranging from sweet and fruity to sharp and smoky. This versatile spice blend is moderately spicy and can be used to add bold flavor to pork, beef, lamb, chicken and even fish.
How To Use
- Replace your chili powder with this blend to create a hearty and flavorful bowl of beef chili.
- Combine the spice blend with salt and rub on flank steak or top sirloin for steak tacos.
- Rub pork shoulder with this blend to level up your favorite pulled pork recipe.
- Brush your salmon with a bit of oil and this cacao rub before grilling.
Tips & Tricks- Don't forget the salt! This spice blend does not contain salt. Make sure to generously salt your meat when using this spice blend as a rub.
- Add a bit of brown sugar. Adding a bit of brown sugar to this spice blend will give you a sweet and salty rub and beautifully caramelized crust. We especially recommend a bit of brown sugar for pork and salmon!
