Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make Braised Pork Tacos. Here is the recipe: Ingredients • 4 whole dried Ancho chilies • 4 whole dried Pasilla chilies • 1 quart chicken stock • 1 cup frozen OJ concentrate • 1 7 ounce can chipotle chilies in adobo • 2 Tablespoons white vinegar • 2 Tablespoons fish oil • 3-pound pork shoulder trimmed and cut into cubes • 2 Tablespoon vegetable oil • 2 onions • 2 Tablespoons minced fresh garlic • 2 teaspoons dried oregano • 3 bay leaves • Salt and pepper to taste Method 1. De-seed and trim off the stems of the dried chilies. 2. Over medium heat, place the chilies in a large Dutch oven or stock pot and toast until fragrant, stirring frequently, until slightly darkened-about 5 minutes. 3. Add the chicken stock, orange juice, chipotles, vinegar, and fish stock and bring to a boil then reduce to a simmer 4. Cook on simmer for about 15 minutes until the chilies are completely soft. 5. Remove the sauce and cool-then blend into a smooth puree. 6. Add the vegetable oil to the pot and heat. Add the diced pork and stir well. Add the onions, garlic. After onions have softened a bit, add the oregano and cumin. Continue to stir. 7. Add the pureed chili mixture to the pot, add the bay leaves and bring to a boil. 8. Reduce to a simmer, then cover and cook for about 2 hours, stirring frequently. 9. The sauce should be thick as a ketchup when it is finished, and the pork tender-season to taste with salt and pepper. 10. Serve with tortillas. Cilantro, limes, and radishes. 11. Cool properly and store in refrigerator for up to a week in an airtight container. Enjoy!