Braised Pork in Red Chile Sauce
User Reviews
5
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Prep Time
1 hr
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Cook Time
1 hr 45 mins
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Total Time
2 hrs 45 mins
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Servings
5 to 6 servings
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Calories
294 kcal
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Course
Main Course
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Cuisine
Mexican
Braised Pork in Red Chile Sauce
Description
This recipe starts by toasting a variety of dried chiles over medium-high heat to release smoky notes before rehydrating them in hot water. The chiles, garlic, cumin, and water are blended into a smooth chile paste. Plum tomatoes are charred separately and blended into the sauce for additional depth and subtle sweetness.
Pork butt is cut into sizable chunks, seasoned, and browned in olive oil to develop Maillard crusts, sealing in flavor. The chile sauce is then added, and the pork is braised gently in the sauce, allowing the meat to become tender and infused with complex smoky and spicy flavors. The final dish combines the rich sauce and soft pork, offered alongside corn or flour tortillas and black beans for a complete meal.
Using the chile soaking water in place of some liquid can intensify chile flavors. The roasting steps for both chiles and tomatoes add smoky layers to the sauce. The pork’s slow cooking breaks down connective tissues for a succulent texture. This dish showcases traditional Mexican cooking elements that highlight bold, layered flavors.
Ingredients
- 5 or 6 dried pulla chiles seeded
- 5 or 6 dried negro chiles
- 5 or 6 dried guajillo chiles
- 1 dried ancho chile seeded
- 4 garlic peeled, cloves
- 1 teaspoon cumin ground
- 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 tortillas for serving
- flour tortillas
- black beans
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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