35-Minute Quick-Braised Pork Shoulder en Salsa Morita

Instructions

1. 1

   Trim and dice 1.5 lbs boneless pork shoulder into small 3/4-inch bite-sized cubes. Season thoroughly with 1 tsp kosher salt and 0.5 tsp black pepper. Finely dice 1 medium yellow onion and peel 4 cloves garlic.

   7 min

   Tip: Mom secret: Small cuts mean maximum surface area for quick browning and braising in minutes instead of hours. We're not suffering for dinner!

2. 2

   Set a large Dutch oven or heavy skillet over medium-high heat and add 1 tbsp neutral oil. Drop in 2 dried morita chiles and 2 dried guajillo chiles. Press them flat for about 30 seconds until fragrant and lightly toasted (don't burn them!), then transfer chiles directly to a blender. Add the seasoned 1.5 lbs boneless pork shoulder into the hot pan in a single layer. Sear untouched for 4-5 minutes until golden brown.

   6 min

   Tip: Bodega Mode: If you don't have dried chiles, skip toasting and drop 1 canned chipotle pepper in adobo straight into the blender.

3. 3

   While the pork browns, finish the blender sauce. To the blender with toasted chiles, add 1 can fire-roasted diced tomatoes, 0.5 cup low-sodium chicken stock, 2 of the peeled 4 cloves garlic, 0.5 tsp ground cumin, 0.5 tsp dried oregano, and 0.5 tsp kosher salt. Blend on high until completely smooth.

   4 min

   Tip: Blending warm toasted chiles right with the canned tomatoes rehydrates them instantly without boiling water beforehand.

4. 4

   Push the seared pork to one side of the pan. Add the chopped 1 medium yellow onion and remaining 2 minced 4 cloves garlic to the empty side. Sauté for 2 minutes until translucent. Pour in the blended sauce along with the remaining 0.5 cup low-sodium chicken stock. Stir well, scraping up all the crispy bits from the bottom. Bring to a rapid simmer, turn heat down to medium-low, cover, and let simmer for 10 minutes.

   12 min

   Tip: Those crispy brown bits on the pan bottom (el conchón) are pure weeknight magic for your braise gravy.

5. 5

   Uncover the pan, stir in 1 medium zucchini or calabacita, cover again, and cook for 5 more minutes until the zucchini is tender-crisp and the pork is fork-tender.

   5 min

   Tip: Adding squash at the end preserves its crunch and keeps the color bright while adding fresh volume.

6. 6

   Remove from heat and stir in 1 tbsp fresh lime juice. Taste it—then decide if you need tantito more salt, adding up to 0.25 tsp kosher salt if desired. Serve hot with 8 warm corn tortillas and top with 0.25 cup crumbled queso fresco, 4 radishes, and 0.25 cup fresh cilantro.

   5 min

   Tip: That citrus pop right at the end cuts through the rich pork shoulder and wakes up the whole dish. Ándale, dinner is served!