This comforting Mexican Red Chile with Pork, also known as Carne de Puerco en Chile Colorado, features tender pieces of pork slowly simmered in a smooth, rich sauce prepared with dried red chiles, tomatoes, garlic, onion, and traditional Mexican seasonings.
The pork becomes incredibly tender while the chile sauce thickens and absorbs the savory flavor of the meat. Served with Mexican rice, refried beans, and warm tortillas, this is the kind of deeply satisfying meal found in traditional Mexican family kitchens.
Recipe Information
Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours 10 minutes
Servings: 6–8
Ingredients
For the Pork
3 lbs boneless pork shoulder or pork butt
2 tablespoons vegetable oil or lard
1½ teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
½ teaspoon garlic powder
½ white onion, finely chopped
3 garlic cloves, minced
2 cups chicken or pork broth
1 bay leaf
For the Homemade Red Chile Sauce
8 dried guajillo chiles
4 dried New Mexico chiles
2 dried ancho chiles
2 Roma tomatoes
¼ white onion
4 garlic cloves
3 cups hot water, for soaking the chiles
2 cups chicken or pork broth
1 teaspoon ground cumin
1 teaspoon Mexican oregano
¼ teaspoon ground cloves, optional
1 tablespoon apple cider vinegar
1 teaspoon salt, or to taste
1 tablespoon vegetable oil or lard
For Thickening the Sauce, Optional
1 tablespoon masa harina
¼ cup warm water
For Serving
Mexican tomato rice
Refried pinto beans
Warm corn or flour tortillas
Chopped fresh cilantro
Diced white onion
Lime wedges
Crumbled queso fresco, optional
Instructions
1. Prepare the Pork
Trim away any thick pieces of hard exterior fat from the pork shoulder, leaving some of the natural marbling for flavor and tenderness.
Cut the pork into approximately 1½-inch cubes.
Pat the pork pieces dry with paper towels.
Season evenly with salt, black pepper, cumin, and garlic powder.
Allow the seasoned pork to rest for approximately 15 minutes while preparing the dried chiles.
2. Clean the Dried Chiles
Wipe the dried guajillo, New Mexico, and ancho chiles with a clean, damp kitchen towel.
Remove the stems.
Open the chiles and shake out the seeds.
Remove most of the pale interior membranes, especially if you prefer a smoother and less bitter sauce.
A few seeds may be left behind, but removing most of them creates a cleaner chile flavor.
3. Toast the Chiles
Heat a dry skillet or comal over medium-low heat.
Place the cleaned dried chiles in the hot skillet in a single layer.
Toast them for approximately 10–15 seconds per side, pressing them gently against the skillet.
The chiles should become fragrant and slightly flexible.
Do not burn or blacken them. Burned dried chiles will make the entire sauce taste bitter.
Transfer the toasted chiles to a heatproof bowl.
4. Soak the Chiles
Pour approximately 3 cups of hot water over the toasted chiles.
Place a small plate over them to keep them submerged.
Allow the chiles to soak for 20–25 minutes, until completely softened.
Drain the softened chiles.
Reserve approximately 1 cup of the soaking liquid in case it is needed when blending.
Taste a small amount of the soaking water. If it tastes bitter, discard it and use additional broth instead.
5. Roast the Tomatoes, Onion, and Garlic
Place the Roma tomatoes, onion, and unpeeled garlic cloves in a dry skillet or on a comal over medium heat.
Roast them for approximately 8–10 minutes, turning occasionally.
The tomatoes should soften and develop dark roasted spots.
The onion should become lightly charred around the edges.
Remove the vegetables from the heat and allow them to cool slightly.
Peel the roasted garlic cloves.
6. Blend the Red Chile Sauce
Place the softened dried chiles in a blender.
Add the roasted tomatoes, roasted onion, peeled garlic, 2 cups of broth, cumin, Mexican oregano, optional ground cloves, apple cider vinegar, and salt.
Blend on high speed for 1–2 minutes, until completely smooth.
If the mixture is too thick for the blender, add a small amount of reserved chile water or additional broth.
The finished sauce should be smooth and pourable but not watery.
7. Strain the Sauce
Place a fine-mesh strainer over a large bowl.
Pour the blended chile sauce through the strainer.
Use the back of a spoon or silicone spatula to press the sauce through.
Discard the tough chile skins and any remaining seeds left inside the strainer.
Straining produces the smooth, velvety red chile sauce shown in a traditional carne con chile colorado.
Set the strained sauce aside.
8. Brown the Pork
Heat 2 tablespoons of vegetable oil or lard in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Working in batches, add the pork without overcrowding the pot.
Brown the pork for approximately 3–4 minutes per side.
The meat does not need to cook completely at this stage, but it should develop a deep golden-brown crust.
Transfer the browned pork to a plate and repeat with the remaining pieces.
9. Cook the Onion and Garlic
Reduce the heat to medium.
Add the finely chopped onion to the same pot.
Cook for 4–5 minutes, stirring occasionally and scraping the flavorful browned pieces from the bottom.
Add the minced garlic and cook for approximately 30 seconds, until fragrant.
Do not allow the garlic to burn.
10. Fry the Red Chile Sauce
Heat 1 tablespoon of vegetable oil or lard in the pot with the onion and garlic.
Carefully pour in the strained red chile sauce. The sauce may splatter when it touches the hot oil.
Stir continuously and cook for 8–10 minutes over medium heat.
The sauce will darken slightly, become more aromatic, and begin to thicken.
Frying the chile sauce is an important step because it develops a deeper flavor and removes the raw taste from the blended ingredients.
11. Simmer the Pork
Return the browned pork and any accumulated juices to the pot.
Stir until every piece is thoroughly coated with the red chile sauce.
Add the bay leaf and enough broth to keep the meat mostly covered. Begin with approximately 1½ cups and add more later if necessary.
Bring the mixture to a gentle simmer.
Cover the pot, reduce the heat to low, and cook for 60–75 minutes.
Stir every 15–20 minutes to prevent the thick sauce from sticking to the bottom.
The pork is ready when it is very tender and can be easily cut with a fork.
12. Adjust the Consistency
Remove the lid and discard the bay leaf.
Simmer the pork uncovered for 10–15 minutes, stirring frequently, until the red chile sauce reaches the desired consistency.
The sauce should be smooth and thick enough to coat the pork while still remaining easy to spoon.
If the sauce becomes too thick, add a small splash of broth.
If it remains too thin, continue simmering it uncovered.
13. Thicken with Masa Harina, Optional
For a thicker, more rustic sauce, mix 1 tablespoon of masa harina with ¼ cup of warm water.
Stir until completely smooth and free from lumps.
Slowly pour the mixture into the simmering red chile while stirring.
Cook for another 5–7 minutes, until the sauce thickens.
This step is optional because the dried chiles and tomatoes will naturally create a thick sauce when properly reduced.
14. Finish the Dish
Taste the red chile sauce.
Adjust with additional salt, Mexican oregano, or a small splash of apple cider vinegar if needed.
Turn off the heat and allow the pork to rest in the sauce for approximately 10 minutes before serving.
This resting time gives the pork an opportunity to absorb even more of the red chile flavor.
15. Serve
Spoon a generous serving of Mexican red chile with pork into a bowl or onto a large plate.
Cover the pork with plenty of the smooth red chile sauce.
Serve alongside Mexican rice, refried beans, and warm corn or flour tortillas.
Garnish with chopped cilantro, diced white onion, queso fresco, or fresh lime if desired.
Homemade Mexican Tips
Pork shoulder is the best choice because its marbling keeps the meat moist and tender during slow cooking.
Cut the pork into evenly sized pieces so they cook at approximately the same rate.
Brown the pork in small batches. Crowding the pot causes the meat to steam instead of developing a flavorful crust.
Toast the dried chiles very briefly. If they burn, the sauce will become unpleasantly bitter.
Guajillo chiles provide a bright red color and mild fruity flavor.
New Mexico chiles contribute an earthy red chile flavor and moderate warmth.
Ancho chiles add sweetness, depth, and a subtle dried-fruit flavor.
Always taste the chile-soaking water before using it. Replace it with broth if it tastes bitter.
Straining the sauce removes tough skins and produces a smooth, restaurant-quality consistency.
Fry the blended sauce before adding the pork. This develops the full flavor of the dried chiles and aromatics.
Keep the heat low once the sauce begins simmering. Thick chile sauces can easily stick to the bottom of the pot.
Prepare the dish one day ahead when possible. The flavor becomes even richer after resting overnight.
Optional Variations
Spicier Red Chile
Add 2–4 dried chile de árbol peppers to the guajillo and ancho chiles.
Toast and soak them using the same method.
Milder Red Chile
Use additional guajillo chiles and omit the New Mexico chiles.
Guajillos provide rich color and flavor without excessive heat.
Pork with Potatoes
Add 3 peeled potatoes cut into 1-inch cubes during the final 30 minutes of cooking.
Add additional broth as needed so the potatoes have enough liquid to cook.
Red Chile with Nopales
Add 2 cups of cooked and drained nopales during the final 15 minutes.
Their slightly tangy flavor pairs well with the rich red chile sauce.
Beef Chile Colorado
Replace the pork with 3 lbs of beef chuck cut into cubes.
Increase the covered simmering time to approximately 1½–2 hours, or until the beef is fork-tender.
Storage
Refrigerator: Store the pork and red chile sauce together in an airtight container for up to 4 days.
Freezer: Freeze in a freezer-safe container for up to 3 months.
Thawing: Allow frozen red chile pork to thaw overnight in the refrigerator.
Stovetop Reheating: Reheat gently in a covered saucepan over medium-low heat. Add a splash of broth or water if the sauce has thickened.
Microwave Reheating: Place one portion in a microwave-safe container, cover loosely, and heat in short intervals, stirring between each interval.
Serving Suggestions
Pair this homemade Mexican red chile with pork with:
Mexican tomato rice
Refried pinto beans
Whole pot beans
Warm corn tortillas
Homemade flour tortillas
Chopped cilantro
Diced white onion
Queso fresco
Sliced avocado
Lime wedges
Pickled jalapeños
Fresh cabbage salad
Agua fresca
Final Thoughts
This Homemade Mexican Red Chile with Pork brings together tender, slow-cooked pork and a smooth chile colorado sauce made from toasted guajillo, New Mexico, and ancho chiles.
The result is a rich, deeply flavored, family-style Mexican meal with a velvety red sauce that coats every piece of pork. Served with rice, beans, and warm tortillas, it tastes like the kind of comforting dish that has been slowly simmering in a traditional Mexican home kitchen. 🇲🇽🌶️
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