Carne de Puerco en Chile Rojo (Chile Colorado Pork)

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.