Mexican·non-vegetarian·medium

Pineapple-Serrano Glazed Pork Pozole Tacos

Name: Pineapple-Serrano Glazed Pork Pozole Tacos
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 kg pork shoulder, cut into 2-inch chunks; 4 dried guajillo chiles, stemmed and seeded; 1 dried ancho chile, stemmed and seeded; 1 white onion, quartered; 6 garlic cloves; 1 tsp dried oregano; 1 tsp ground cumin; 2 bay leaves; 1 cup pineapple juice; 1 serrano pepper, thinly sliced; 2 tbsp apple cider vinegar; 1 tbsp brown sugar; 12 corn tortillas; 2 cups shredded cabbage; 1 avocado; 1/2 cup sour cream or Mexican crema; 1 lime, cut into wedges; to taste salt

Imagine the smoky, spicy soul of tacos al pastor meeting the rustic comfort of a slow-simmered pozole. This isn't a taco you grab on the run—it's a celebration. You'll braise pork shoulder with guajillo chiles, garlic, and oregano until it's fall-apart tender, then crisp it up and toss it in a bright, fiery glaze made from pineapple juice and fresh serrano. Pile it onto warm corn tortillas, add a crunch of shredded cabbage, a spoonful of creamy avocado crema, and a squeeze of lime. Each bite dances between sweet, heat, and tang, with that deep, savory backbone that only comes from slow cooking. This is Mexico on a plate, made for sharing, and it's about to become your new favorite taco night.

150 min(prep 30 + cook 120)

6 servings

680 kcal

Ingredients

pork shoulder, cut into 2-inch chunks1.5 kg
dried guajillo chiles, stemmed and seeded4
dried ancho chile, stemmed and seeded1
white onion, quartered1
garlic cloves6
dried oregano1 tsp
ground cumin1 tsp
bay leaves2
pineapple juice1 cup
serrano pepper, thinly sliced1
apple cider vinegar2 tbsp
brown sugar1 tbsp
corn tortillas12
shredded cabbage2 cups
avocado1
sour cream or Mexican crema1/2 cup
lime, cut into wedges1
saltto taste

Nutrition

680 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Toast the dried chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Soak in hot water for 15 minutes, then drain.
2
In a blender, combine the soaked chiles, onion, garlic, oregano, cumin, and 1 cup of water. Blend until smooth. Strain if desired.
3
In a large Dutch oven, combine the pork, chile sauce, bay leaves, and enough water to cover. Bring to a boil, then reduce to a simmer. Cover and cook for 1.5 to 2 hours, until the pork is tender.
4
While the pork cooks, make the glaze: In a small saucepan, combine pineapple juice, serrano slices, vinegar, and brown sugar. Simmer until reduced by half, about 10 minutes.
5
When pork is done, remove from the liquid and shred. Discard bay leaves. Increase heat to high and cook liquid until reduced to a thick sauce (about 15 minutes). Add shredded pork back and mix.
6
Working in batches, heat a skillet over medium-high. Add some pork with sauce and cook until crispy edges, about 4 minutes. Drizzle with the pineapple-serrano glaze and toss to coat.
7
To serve, warm tortillas, fill with glazed pork, top with cabbage, avocado crema (mashed avocado mixed with crema), and a squeeze of lime.

#pork #tacos #pozole #pineapple

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