~ food ~
{tres chiles pork tacos}
2 whole ancho chiles
2 whole pasilla chiles
4 cloves garlic
3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
2 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider or red wine vinegar
Kosher salt
2 teaspoons dried or fresh oregano
3 cups beef broth
3.5 pounds boneless pork shoulder, cut into chunks
Fresh ground pepper
ground bay leaves
Corn or flour tortillas
Assorted taco toppings, for garnish
Directions
Put the ancho and pasilla chiles and garlic in a bowl and microwave 2 to 3 minutes or until soft and pliable. Remove the stems and seeds, peel the garlic and place in a blender. Add the chipotles, onion, olive oil, honey, vinegar, 1 tablespoon salt and oregano and blend until smooth. Heat the broth over the stove until boiling then add in sauce from the blender and bay leaves. Reduce until slightly thickened.
Put the pork in a dutch oven or roasting pan and season with salt and pepper, then pour in the sauce. Cover with foil and cook for 1 hour 45 minutes at 350 degrees. Remove foil and cook uncovered for 30 more minutes.
Shred the pork and serve with the tortillas and with toppings. I especially recommend chopped green onions and cilantro.