dairy-free · Dinner
Braised Yellow Chili Pork Tacos
Ecuadorian Yellow Chili Pork Tacos · Aji Amarillo Pork Tacos
Pork shoulder braised in Ecuadorian aji amarillo with cumin and oregano, piled into charred corn tortillas with red onion, cilantro, and a squeeze of lime.
$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
1000Calories
62gProtein
58gFat
44gCarbs
6gSugar
6gFiber
1100mgSodium
175mgChol
Goes well with
PilsenerPilsener — A refreshing pairing for this...
local
Mezcal Espadin, neatMezcal Espadin, neat — A refreshing pair...
international
Instructions
1
Prep
Cut the pork into small chunks and season with salt. Dice onion. Mince garlic. Slice red onion. Halve the limes.
2
Sear
Brown the pork in neutral oil over high heat 6–7 minutes until the chunks colour deeply and crust on all sides. Work in batches if needed to avoid crowding the pan.
3
Braise
Add the aji amarillo paste, onion, garlic, cumin, and stock over low heat 35–40 minutes until the pork turns meltingly fork-tender.
4
Reduce
Reduce the sauce over medium heat 5–7 minutes until it clings thick and glossy to the tender pork chunks.
5
Char
Warm the corn tortillas in a dry pan over high heat 1 minute per side until lightly charred and pliable.
6
Plate
Pile the aji pork into the warm tortillas, top with red onion and fresh cilantro, and squeeze lime over.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) pork shoulder
- 2 tbsp neutral oil
- 140g (4.9 oz / 2 small) onion
- 8 garlic cloves
- 6 tbsp aji amarillo paste
- 2 tsp ground cumin
- 2 tsp dried oregano
- 300ml (1 1/4 cup) chicken stock
- 12 corn tortillas
- 1 small red onion
- 1 tbsp kosher salt
- 4 limes
- 24g (small handful) cilantro