Anti Inflammatory Classic Pork Tacos

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

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Ingredients

4 servings

For the pork

2 lb boneless pork shoulder, cut into 3-inch chunks
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
2 tsp ground cumin
2 tsp chili powder
1 tsp smoked paprika
1 tsp dried oregano
1 tsp kosher salt
½ tsp black pepper
2 tbsp vegetable oil
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 medium white onion, roughly chopped
4 cloves garlic, smashed
1 can (14 oz) diced tomatoes
½ cup low-sodium chicken broth
2 tbsp fresh lime juice (from about 1 lime)

For serving

8–12 corn tortillas
½ cup white onion, finely diced
½ cup fresh cilantro leaves
2 limes, cut into wedges
salsa verde or tomatillo salsa, for serving (optional)

Instructions

1
In a small bowl, combine the cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Pat the pork shoulder chunks dry with paper towels, then toss them in the spice mixture until evenly coated on all sides.
2
Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork chunks for 3–4 minutes per side, undisturbed, until deeply browned on at least two sides. Transfer the seared pieces to a plate and repeat with the remaining pork.

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