Red chile braised Chairman’s Reserve® Meats Pork Cushion, escabeche, cotija, and masienda heirloom tortilla.
This recipe was made in partnership with Tyson Fresh Meats Foodservice.
Chile Colorado Pork Shank
INGREDIENTS
- 1 lea. Whole Chairman’s Reserve® Meats Pork Shank, bone in
- 12 ea. Dried guajillos, deseeded
- 10 ea. Garlic cloves
- 3 ea. Yellow onion, halved and charred
- 2 ea. Jalapenos, charred
- 1 tbsp. Ground cumin
- 1 tbsp. Ground coriander
- 2 cup Hot water
- Preheat oven to 325°F
- Generously season pork shank with salt and pepper and sear over high heat until golden
- brown and caramelized.
- Remove from heat and into a large braising pan.
- Combine all other ingredients in a blender and blend on high until it is a smooth sauce. You may need to add more water to reach the desired consistency.
- Pour the braising over the pork shank and make sure it is coated fully.
- Cover the braising pan and braise at 325°F for 4 hours or until the internal temperature near the bone reads 160°F.
- Remove from the braising pan and onto a large sheet tray and let cool for 10 minutes.
Using tongs, shred the meat away from the bone and drizzle the remaining braising liquid over the top. - Enjoy with fresh tortillas and your favorite toppings.
