Carne de Puerco en Chile Rojo (Chile Colorado Pork in Red Sauce)

Ingredients

• 3 lbs pork butt or pork shoulder, cut into 2-inch chunks (pork ribs work great too)
• 1 small onion
• 3 garlic cloves
• 8 dried guajillo or New Mexico chiles (for a spicier version, add 2–3 dried árbol chiles)
• 2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano (preferably Mexican oregano)
• 1 tsp salt, or to taste
• ½ tsp black pepper
• 2 tbsp vegetable oil

Instructions

1. Remove the stems and seeds from the dried chiles. Toast them lightly in a dry skillet for 10–20 seconds per side, being careful not to burn them.
2. Place the toasted chiles in hot water and soak for 15–20 minutes until softened.
3. Blend the softened chiles with the onion, garlic, chicken broth, cumin, oregano, salt, and pepper until smooth. Strain the sauce if desired.
4. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Brown the pork on all sides in batches.
5. Pour the red chile sauce over the pork and stir well.
6. Bring to a gentle simmer, cover, and cook for 1½–2 hours, stirring occasionally, until the pork is fork-tender. Add a little more broth if the sauce becomes too thick.
7. Taste and adjust the seasoning with additional salt if needed.

Serving Suggestions

Serve with:

• Warm flour or corn tortillas
• Mexican rice
• Refried beans
• Chopped onion and fresh cilantro
• Lime wedges

Enjoy this rich, flavorful Mexican classic!