Braised Pork in Red Chile Sauce

Name: Braised Pork in Red Chile Sauce
Prep time: 1 h
Cook time: 1 h 45 min
Total time: 2 h 45 min
Yield: 5 to 6 servings
Ingredients: 5 or 6 dried pulla, negro, or guajillo chiles; 1 dried ancho chile; 4 garlic cloves; 1 teaspoon ground cumin; 2 cups water; 1 pound plum tomatoes; 1 tablespoon olive oil; 2 pounds Pork butt; 1 tablespoon kosher salt; 1 medium (1 cup) onion; Corn or flour tortillas and black beans

User Reviews

5.0

18 reviews

Excellent

Prep Time
1 hr
Cook Time
1 hr mins
Total Time
2 hrs 45 mins
Servings
5 to 6 servings
Calories
294 kcal
Course
Main Course
Cuisine
Mexican

Braised Pork in Red Chile Sauce

Iris Warren

Report

This braised pork in red chile sauce is made by slowly cooking pork butt in a smoky, spicy homemade ancho chile sauce. You'll want to have plenty of tortillas on hand to soak up that sauce.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

5 or 6 dried pulla, negro, or guajillo chiles seeded
1 dried ancho chile seeded
4 garlic cloves peeled
1 teaspoon ground cumin
2 cups water
1 pound plum tomatoes
1 tablespoon olive oil
2 pounds Pork butt cut into 2-inch [5-cm] pieces
1 tablespoon kosher salt
1 medium (1 cup) onion diced
Corn or flour tortillas and black beans for serving

Add to Shopping List

Instructions

Have ready a medium bowl filled with very hot water. In a cast-iron skillet or grill over medium-high heat, toast the chiles until nice and smoky, 1 to 2 minutes per side. Place the chiles in the bowl of hot water to rehydrate for 5 minutes. Drain the chiles.☞ TESTER TIP: Reserve the chile soaking water and use it in place of the water called for in steps 2 and 6.
In a blender, combine the rehydrated chiles with the garlic, cumin, and 1 cup water. Blitz until smooth, then pour the chile paste into a bowl.☞ TESTER TIP: There's no need to clean the blender before using it later for the tomatoes.
On the cast-iron skillet or grill used for toasting the chiles, roast the tomatoes, rotating occasionally, until nice and charred in some places, 7 to 10 minutes. Toss the grilled tomatoes into the blender and blitz until smooth.
In a Dutch oven or high-sided sauté pan with a lid over medium-high heat, warm the olive oil. Add the pork, season with the salt, and cook, stirring often, until the meat is browned, 10 to 15 minutes. Use a slotted spoon to transfer the pork to a plate, leaving behind the fat in the pan.
Reduce the heat to medium, add the onions and cook until softened, about 5 minutes. Stir in the chile paste. Add the pork and stir to coat.
Pour in the pureed tomatoes and 1 cup water. Bring the mixture to a boil, then cover, turn the heat to low, and braise the pork until tender, about 1 hour and 45 minutes. Taste and adjust seasoning, if necessary.
Serve the pork in chile sauce with warm tortillas and black beans.

Nutrition Information

Show Details

Serving 1portion Calories 294kcal (15%) Carbohydrates 6g (2%) Protein 35g (70%) Fat 14g (22%) Saturated Fat 4g (20%) Monounsaturated Fat 7g Trans Fat 1g Cholesterol 109mg (36%) Sodium 1526mg (64%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 5to 6 servings

Amount Per Serving

Calories 294 kcal

% Daily Value*

Serving	1portion
Calories	294kcal	15%
Carbohydrates	6g	2%
Protein	35g	70%
Fat	14g	22%
Saturated Fat	4g	20%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	109mg	36%
Sodium	1526mg	64%
Fiber	2g	8%
Sugar	3g	6%