Eosinophilic Esophagitis Friendly Classic Pork Tacos
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Learn more āIngredients
4 servings
For the pork
- 2 lb boneless pork shoulder, cut into 3-inch chunks
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 2 tbsp vegetable oil
- 1 medium white onion, roughly chopped
- 4 cloves garlic, smashed
- 1 can (14 oz) diced tomatoes
- Ā½ cup low-sodium chicken broth
- 2 tbsp fresh lime juice (from about 1 lime)
For serving
- 8ā12 corn tortillas
- Ā½ cup white onion, finely diced
- Ā½ 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 3ā4 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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