Carne de Puerco en Chile Rojo (Chile Colorado Pork)

Carne de Puerco en Chile Rojo (Chile Colorado Pork)

Carne de puerco en chile rojo is one of those deeply comforting Mexican dishes that fills the kitchen with rich, earthy aromas as it slowly simmers. Tender chunks of pork are bathed in a bold red chile sauce made from dried chiles, garlic, and warm spices, creating a dish that is rustic, soulful, and incredibly satisfying.

This recipe is all about patience and simplicity. Browning the pork first builds a savory base, while the dried chiles bring layers of flavor rather than overwhelming heat. Guajillo and ancho chiles combine to create a sauce that is mildly spicy, slightly sweet, and beautifully complex.

As the pork cooks low and slow, it becomes fork-tender and absorbs every bit of the chile rojo sauce. The result is a dish that tastes even better the next day, making it perfect for family meals, gatherings, or meal prep.

Serve this classic with warm tortillas, Mexican rice, or beans, and you have a timeless comfort food that never disappoints.

Servings: 4–6
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes

Ingredients

• 2½ lbs pork shoulder or pork butt, cut into chunks
• 1 tablespoon oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Chile Rojo Sauce

• 8–10 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles
• 1 small onion
• 4 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon Mexican oregano
• ½ teaspoon paprika
• 2 cups chicken or pork broth
• Salt, to taste

Instructions

1. Heat oil in a large pot or Dutch oven over medium-high heat.
2. Season pork with salt and black pepper. Brown the pork on all sides, working in batches if needed. Remove and set aside.
3. Place dried chiles in a saucepan and cover with hot water. Soak for 15 minutes until softened.
4. Transfer softened chiles to a blender. Add onion, garlic, cumin, oregano, paprika, and broth. Blend until completely smooth.
5. Strain the chile sauce into the pot to remove skins and create a silky texture.
6. Return the pork to the pot and stir until evenly coated with the sauce.
7. Bring to a gentle boil, then reduce heat to low.
8. Cover and simmer for 75–90 minutes, stirring occasionally, until pork is fork-tender and the sauce is thick and rich.
9. Taste and adjust salt as needed before serving.

Variations

• Add a small piece of cinnamon stick to the sauce for subtle warmth.
• Use beef chuck instead of pork for chile colorado de res.
• Add a splash of apple cider vinegar at the end to brighten the sauce.
• Make it spicier by adding a dried chile de árbol.

Tips

• Straining the sauce is optional but recommended for a smooth, restaurant-style finish.
• Do not rush the simmering time; slow cooking is what makes the pork tender.
• Let the dish rest for 10–15 minutes before serving to deepen the flavor.
• Leftovers taste even better the next day as the sauce continues to develop.