Authentic Carne Con Chile Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
8 servings
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Calories
196 kcal
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Course
Main Course
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Cuisine
Mexican
Authentic Carne Con Chile Recipe
Description
This recipe begins by cutting pork loin into cubes and seasoning them with kosher salt before simmering with water in a large pot until tender, allowing meat flavors to develop and the broth to reduce. Once tender, flour is sprinkled and mixed in, creating a slight crust on the meat and thickening the sauce.
Separately, dried chiles (colorados or guajillos) are deseeded, soaked with onion and garlic in hot water until softened, then blended with oregano, cumin, salt, and black pepper to create a smooth chile sauce. This sauce is added back to the cooked meat, infusing it with layered spice and color typical of Mexican chile stews.
The resulting dish is a thick, flavorful stew that pairs well with tortillas or rice. Proper storage keeps it fresh for several days, and leftovers reheat well with added stock to restore sauciness.
Instructions emphasize covering and refrigerating cooled leftovers, freezing for long-term storage, and gentle reheating to preserve texture. Using pork loin or beef stew meat adjusts the stew's flavor profile but both options absorb the chile sauce well.
Ingredients
- 2 pounds pork loin or beef stew meat; for this recipe pork is used
- 2 teaspoons kosher salt
- 10 dried chiles colorados or chiles guajillos, 2 oz
- ½ onion small, white
- 3 garlic large cloves
- 1½ teaspoon dried oregano preferably Mexican oregano
- ¼ teaspoon cumin dried
- 1 Tablespoon kosher salt
- 1 teaspoon black pepper fresh ground
- 1 Tablespoon all-purpose flour
- 4 cups water
Instructions
Cook the meat
- Trim any large chunks of fat from the pork loin. Cut into ½ inch cubes. Salt the pork evenly with 2 teaspoons of kosher salt.
- Heat a large dutch oven or pot over medium high heat. Add the meat cubes with 1 cup of water. Bring to a boil and reduce heat to medium low.
- Cover and simmer for 1 hour or until meat is tender (about 90 minutes).
- Uncover and let the liquid evaporate. Sprinkle the flour on all of the meat and mix. Raise the heat to medium-high and let the meat brown on the sides.
Make the chile sauce while the meat cooks
- Remove the seeds and stem from chiles. Rinse under cool water to remove dust.
- In a large pot with about 3 to 4 cups of water (enough to cover the chiles) add the chiles, onion and garlic.
- Bring to a soft boil and cook for 5 minutes. Remove pot from the stove and let the chiles sit in the hot water for about 10 minutes or until very soft.
- To a blender or food processor, add the chiles, onion, garlic, spices plus 2 cups of the chile water where they cooked. Blend for a couple of minutes or until everything is pureed. Note: If the sauce is too dense, add ½ to 1 more cup of water for a more brothy consistency.
Now cook the meat with the sauce
- Using a fine mesh strainer, strain the chile sauce over the pot with the meat to remove any remaining seeds and skin.
- Cover and cook on medium-low heat for 20 or 30 more minutes or until the meat is fork-tender.
- Serve hot with tortillas, beans and rice.
Notes
- Store cooled Carne Con Chile tightly covered in the refrigerator for up to 3 days.
- Freeze in airtight containers for up to 4 months to preserve flavor and freshness.
- Reheat gently in a pot over medium-low heat, adding a few tablespoons of stock to adjust sauce thickness.
- Simmer reheated stew until bubbling, then allow to simmer an additional 2-3 minutes for even warming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 4oz | |
| Calories | 196kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 29g | 58% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 64mg | 21% |
| Sodium | 1265mg | 53% |
| Potassium | 487mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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