Taco al Pastor-Style Pork Chili Recipe
Prep Time:
10 minutes
Cook Time:
5 hours, 28 minutes
Servings:
4 Servings
Ingredients
  • 2 guajillo chiles
  • 1 cup beef stock
  • 1 (3-pound) pork shoulder butt roast
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • 4 cloves garlic
  • 1 tablespoon cumin
  • 1 packet Sazón annatto, about 1 ½ teaspoons
  • 1 tablespoon oregano
  • 1 yellow onion, diced
  • ¼ cup pineapple juice
  • 4 pieces dried pineapple
  • 1 (15.5-ounce) can pinto beans
  • ½ cup masa harina
  • ½ cup water
Directions
  1. Cover the guajillo chiles with broth in a saucepan.
  2. Bring to a simmer and cook until peppers are soft, about 10 minutes. Let cool while preparing the pork.
  3. Coat the pork butt with salt, pepper, and flour until well coated.
  4. In a large skillet, heat oil over medium high heat.
  5. Once hot, add the pork shoulder and sear until browned on each side, about 2 minutes per side.
  6. Add the chiles, broth, garlic, cumin, Sazón, and oregano to a blender. Blend until smooth.
  7. Pour the guajillo sauce over the pork shoulder in the slow cooker.
  8. Add the diced onion, pineapple juice, pineapple pieces, and pinto beans.
  9. Cover and cook on low for 8 hours or high for 5 hours.
  10. Once cooked, shred the pork using two forks. Remove the dried pineapple.
  11. Combine masa and water in a bowl.
  12. Add the masa to the chili and stir until thickened. For thicker chili, add masa without water.
  13. Allow to cool and thicken for 5 minutes before serving. Serve with diced onion, cilantro, tortilla strips, and pineapple.