Mexican Pulled Pork Tortillas

Cuisine: Mexican

Prep time:

Cook time:

Serves: 6-8

This delicious version of the Mexican wedding stew Asado de Bodas has a lot of the same attributes as a mole; combining rich, smokey chillies and chocolate. We love the simplicity of serving it with tortillas, coriander and lime. It can also be served as a stew with red rice and tortilla chips


Once cooled, the pulled pork can be frozen for up to 3 months.
Serve with sliced green chilli for extra heat.

  • 2 Herbie’s Ancho Chillies
  • 3 Herbie’s Guajillo Chillies
  • 1 L chicken stock
  • 1.2 kg trimmed pork neck, cut into roughly 15cm pieces
  • 2 tbsp vegetable oil
  • 2 large garlic cloves, crushed
  • 1 Herbie’s Cinnamon Quill
  • 1 tsp Herbie’s Oregano Leaves
  • 1 Herbie’s Whole Bay Leaf
  • 40g Mexican Chocolate
  • ½ tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • soft tortillas, lime wedges and fresh coriander, to serve

  1. Pre-heat oven to 140C. Remove stems and seeds from dried chillies. Toast in a dry pan for three minutes until fragrant. Puree chillies with 1 cup (250ml) of the chicken stock. Set aside.
  2. Heat oil in a heavy based casserole and brown pork pieces in batches for 3-4 minutes each side. Remove once browned and keep aside. Drain off any excess liquid then add garlic to the pan with the reserved chilli puree. Cook, stirring, for 5 minutes then add remaining stock, cinnamon, oregano and bay leaf. Bring to a simmer then add pork pieces. Cover with a lid then cook in oven for 2-2.5 hours, until pork is very tender and falling apart.
  3. Return to the stove top and using a slotted spoon, remove pork pieces to a bowl. Using forks, gently pull apart the pork pieces.
  4. Turn heat up and start reducing the sauce, adding the chocolate, sugar and vinegar. Boil for 10-15 minutes until sauce has thickened and reduced by half. Discard bay leaf and return the pulled pork to the sauce.
  5. Serve with tortillas, lime wedges and fresh coriander