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.
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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:
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