Red Meat Allergy Friendly Classic Pork Tacos
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Learn more →Ingredients
4 servings
For the pork
- 2 lb boneless pork shoulder, cut into 3-inch chunksSee all
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 PackChef's tipUse 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
- 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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