Carne de Puerco en Chile Rojo

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🌶️ Carne de Puerco en Chile Rojo

Description

Carne de Puerco en Chile Rojo is a traditional Mexican dish made with tender pork simmered in a rich, earthy red chile sauce. The sauce is typically prepared from dried red chiles such as guajillo and ancho, blended with garlic, spices, and broth. The result is a deeply flavorful, slightly smoky stew that’s perfect for serving with rice, beans, tortillas, or used as a filling for tacos and burritos.

This dish is commonly enjoyed at family gatherings and celebrations, as the flavors deepen beautifully over time.

🧾 Ingredients

For the Pork

  • 2½ lbs pork shoulder or pork butt, cut into 1½-inch chunks

  • 1 tbsp vegetable oil

  • Salt and black pepper, to taste

For the Chile Rojo Sauce

  • 6 dried guajillo chiles, stems and seeds removed

  • 2 dried ancho chiles, stems and seeds removed

  • 2 cups hot water (for soaking chiles)

  • 3 cloves garlic

  • ½ medium onion

  • 1 tsp ground cumin

  • 1 tsp dried Mexican oregano

  • ½ tsp smoked paprika (optional)

  • 2 cups pork broth or chicken broth

  • 1 tbsp apple cider vinegar

👩‍🍳 Instructions

  1. Prepare the Chiles

    • Lightly toast the dried chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant.

    • Place chiles in a bowl, cover with hot water, and soak for 15 minutes until softened.

  2. Make the Sauce

    • Transfer softened chiles to a blender with garlic, onion, cumin, oregano, paprika (if using), vinegar, and 1 cup of soaking liquid.

    • Blend until smooth. Strain if desired for a smoother sauce.

  3. Brown the Pork

    • Heat oil in a large pot or Dutch oven over medium-high heat.

    • Season pork with salt and pepper and brown in batches until golden on all sides. Remove and set aside.

  4. Simmer

    • Pour the chile sauce into the pot and cook for 3–5 minutes, stirring.

    • Add broth and return pork to the pot.

    • Cover and simmer on low heat for 1½–2 hours, until pork is tender and sauce thickens.

  5. Adjust & Serve

    • Taste and adjust seasoning with salt.

    • Serve hot with rice, beans, or warm tortillas.

📝 Notes

  • Guajillo chiles provide mild heat and a slightly sweet flavor, while ancho chiles add smokiness.

  • The dish tastes even better the next day as flavors continue to develop.

  • Sauce consistency can be adjusted with additional broth.

💡 Tips for Best Results

  • Do not skip toasting the chiles—this enhances depth of flavor.

  • Pork shoulder is ideal due to its fat content, which keeps the meat juicy.

  • For extra heat, add 1–2 dried árbol chiles to the sauce.

  • Straining the sauce is optional but gives a restaurant-style texture.

🍽️ Servings

  • Serves: 6–8 people

  • Serving Size: About 1 cup of pork with sauce

🧮 Nutritional Information (Approx. per serving)

  • Calories: 380–420

  • Protein: 30g

  • Fat: 25g

  • Saturated Fat: 9g

  • Carbohydrates: 8g

  • Fiber: 2g

  • Sodium: 650mg

(Values vary based on portion size and ingredients used.)

🌟 Health Benefits

  • High Protein: Supports muscle repair and satiety.

  • Chiles: Rich in antioxidants and vitamin A.

  • Low Carb: Naturally low in carbohydrates, suitable for balanced diets.

  • Homemade Sauce: No preservatives or artificial additives.

❓ Q & A

Q: Can I make this recipe in a slow cooker?
A: Yes. Brown the pork first, then add all ingredients to a slow cooker and cook on low for 6–8 hours.

Q: Can I freeze Carne de Puerco en Chile Rojo?
A: Absolutely. Store in airtight containers for up to 3 months.

Q: What can I substitute for pork?
A: Beef chuck or chicken thighs work well with the same sauce.

Q: Is this dish very spicy?
A: No, it’s mild to medium. Heat can be adjusted by chile selection.

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