Nutritional Info

Nutrition Facts

Serving Size 1 (66g)

Calories 127
Calories from Fat 48 (38%)
Amount Per Serving %DIV
Total Fat 5.3g 8%
Saturated Fat 1.7g 9%
Monounsaturated Fat 3g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 46.8mg 16%
Sodium 64mg 3%
Potassium 211.1mg 4%
Total Carbohydrate 0.6g 0%
Dietary Fiber 0.1g 0%
Sugars 0.1g
Protein 15.9g 32%

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Pork Soft Tacos

100% would make this recipe again!
Recipe Description
Absolutely fabulous pork recipe that once you try you will be hooked.
Prep time
25 min
Cook time
1 hr 35 min
Ready In
2 hr


Serves Tool

Serves To:USMetric
3 Pound(lb)  pork shoulder
4 Clove(clv)  garlic, chopped
2   ancho chiles
2   dried chipote chiles
3 Tablespoon(T)  olive oil
2   onions, chopped
1   red bell pepper
1 Tablespoon(T)  cumin, ground
4   sprigs thyme
1   bay leaf
28 Ounce(oz)  tomatoes, diced
1   orange, cut in half
1   lime, cut in half
2   avacado slices
1 Pound(lb)  tomatillos, rinsed and husked
1   jalapeno, stemmed
1   spanish onion, quartered
3 Clove(clv)  garlic
1 Tablespoon(T)  kosher salt
1/2 Bunch(bn)  cilantro leaves, chopped
1   lime, juiced


Put the chiles into a small bowl and cover with hot water; set aside. In a large heavy bottomed pan with a tight fitting lid, heat 3 tablespoons olive oil. Generously season the pork with salt and pepper. Brown the meat well on both sides, about 5 minutes per side; remove the meat and set aside. Add the onion, pepper, garlic, cumin, thyme, and bay leaf; fry until softened, about 5 minutes, scraping up the browned bits in the pan. Stem and seed the soaked Chiles reserving the soaking liquid; hand tear them into the pot. Return the meat to the pan along with any accumulated juices. Top the meat with the tomatoes. Pour in the chili soaking liquid, straining out any seeds, until it almost covers the meat; add water if you need more liquid. Squeeze the orange and lime juices into the pot and add the rinds. Bring the liquid to a boil, reduce the heat, cover, and simmer for about 1 1/2 hours, or until the pork is very tender. Remove the meat to a platter and cover to keep warm. Strain the braising liquid and reserve. Tomatillo Salsa Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Add the cooked vegetables to a blender with the cilantro leaves and lime juice. Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree. Taste and adjust seasoning with more cilantro, lime juice, or salt Shred the pork. Add some of the reserved braising liquid if the meat is dry. Take a tortilla and place about 2 tablespoons of the mixture on top. Garnish with the avocado, radishes, and Salsa Verde; fold the sides up and serve.

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Pork Soft Tacos
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