{"id":6151,"date":"2026-08-07T12:02:50","date_gmt":"2026-08-07T12:02:50","guid":{"rendered":"https:\/\/consultationforyou.com\/?p=6151"},"modified":"2026-08-07T12:02:50","modified_gmt":"2026-08-07T12:02:50","slug":"homemade-mexican-red-chile-with-pork","status":"publish","type":"post","link":"https:\/\/consultationforyou.com\/?p=6151","title":{"rendered":"Homemade Mexican Red Chile with Pork"},"content":{"rendered":"

This comforting Mexican Red Chile with Pork<\/strong>, also known as Carne de Puerco en Chile Colorado<\/strong>, features tender pieces of pork slowly simmered in a smooth, rich sauce prepared with dried red chiles, tomatoes, garlic, onion, and traditional Mexican seasonings.<\/p>\n

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.<\/p>\n

Recipe Information<\/strong><\/h2>\n

Prep Time:<\/strong> 30 minutes
\nCook Time:<\/strong> 1 hour 40 minutes
\nTotal Time:<\/strong> 2 hours 10 minutes
\nServings:<\/strong> 6\u20138<\/p>\n

Ingredients<\/strong><\/h2>\n

For the Pork<\/strong><\/h3>\n

3 lbs boneless pork shoulder or pork butt<\/p>\n

2 tablespoons vegetable oil or lard<\/p>\n

1\u00bd teaspoons salt<\/p>\n

1 teaspoon ground black pepper<\/p>\n

1 teaspoon ground cumin<\/p>\n

\u00bd teaspoon garlic powder<\/p>\n

\u00bd white onion, finely chopped<\/p>\n

3 garlic cloves, minced<\/p>\n

2 cups chicken or pork broth<\/p>\n

1 bay leaf<\/p>\n

For the Homemade Red Chile Sauce<\/strong><\/h3>\n

8 dried guajillo chiles<\/p>\n

4 dried New Mexico chiles<\/p>\n

2 dried ancho chiles<\/p>\n

2 Roma tomatoes<\/p>\n

\u00bc white onion<\/p>\n

4 garlic cloves<\/p>\n

3 cups hot water, for soaking the chiles<\/p>\n

2 cups chicken or pork broth<\/p>\n

1 teaspoon ground cumin<\/p>\n

1 teaspoon Mexican oregano<\/p>\n

\u00bc teaspoon ground cloves, optional<\/p>\n

1 tablespoon apple cider vinegar<\/p>\n

1 teaspoon salt, or to taste<\/p>\n

1 tablespoon vegetable oil or lard<\/p>\n

For Thickening the Sauce, Optional<\/strong><\/h3>\n

1 tablespoon masa harina<\/p>\n

\u00bc cup warm water<\/p>\n

For Serving<\/strong><\/h3>\n

Mexican tomato rice<\/p>\n

Refried pinto beans<\/p>\n

Warm corn or flour tortillas<\/p>\n

Chopped fresh cilantro<\/p>\n

Diced white onion<\/p>\n

Lime wedges<\/p>\n

Crumbled queso fresco, optional<\/p>\n

Instructions<\/strong><\/h2>\n

1. Prepare the Pork<\/strong><\/h3>\n

Trim away any thick pieces of hard exterior fat from the pork shoulder, leaving some of the natural marbling for flavor and tenderness.<\/p>\n

Cut the pork into approximately 1\u00bd-inch cubes.<\/p>\n

Pat the pork pieces dry with paper towels.<\/p>\n

Season evenly with salt, black pepper, cumin, and garlic powder.<\/p>\n

Allow the seasoned pork to rest for approximately 15 minutes while preparing the dried chiles.<\/p>\n

2. Clean the Dried Chiles<\/strong><\/h3>\n

Wipe the dried guajillo, New Mexico, and ancho chiles with a clean, damp kitchen towel.<\/p>\n

Remove the stems.<\/p>\n

Open the chiles and shake out the seeds.<\/p>\n

Remove most of the pale interior membranes, especially if you prefer a smoother and less bitter sauce.<\/p>\n

A few seeds may be left behind, but removing most of them creates a cleaner chile flavor.<\/p>\n

3. Toast the Chiles<\/strong><\/h3>\n

Heat a dry skillet or comal over medium-low heat.<\/p>\n

Place the cleaned dried chiles in the hot skillet in a single layer.<\/p>\n

Toast them for approximately 10\u201315 seconds per side, pressing them gently against the skillet.<\/p>\n

The chiles should become fragrant and slightly flexible.<\/p>\n

Do not burn or blacken them. Burned dried chiles will make the entire sauce taste bitter.<\/p>\n

Transfer the toasted chiles to a heatproof bowl.<\/p>\n

4. Soak the Chiles<\/strong><\/h3>\n

Pour approximately 3 cups of hot water over the toasted chiles.<\/p>\n

Place a small plate over them to keep them submerged.<\/p>\n

Allow the chiles to soak for 20\u201325 minutes, until completely softened.<\/p>\n

Drain the softened chiles.<\/p>\n

Reserve approximately 1 cup of the soaking liquid in case it is needed when blending.<\/p>\n

Taste a small amount of the soaking water. If it tastes bitter, discard it and use additional broth instead.<\/p>\n

5. Roast the Tomatoes, Onion, and Garlic<\/strong><\/h3>\n

Place the Roma tomatoes, onion, and unpeeled garlic cloves in a dry skillet or on a comal over medium heat.<\/p>\n

Roast them for approximately 8\u201310 minutes, turning occasionally.<\/p>\n

The tomatoes should soften and develop dark roasted spots.<\/p>\n

The onion should become lightly charred around the edges.<\/p>\n

Remove the vegetables from the heat and allow them to cool slightly.<\/p>\n

Peel the roasted garlic cloves.<\/p>\n

6. Blend the Red Chile Sauce<\/strong><\/h3>\n

Place the softened dried chiles in a blender.<\/p>\n

Add the roasted tomatoes, roasted onion, peeled garlic, 2 cups of broth, cumin, Mexican oregano, optional ground cloves, apple cider vinegar, and salt.<\/p>\n

Blend on high speed for 1\u20132 minutes, until completely smooth.<\/p>\n

If the mixture is too thick for the blender, add a small amount of reserved chile water or additional broth.<\/p>\n

The finished sauce should be smooth and pourable but not watery.<\/p>\n

7. Strain the Sauce<\/strong><\/h3>\n

Place a fine-mesh strainer over a large bowl.<\/p>\n

Pour the blended chile sauce through the strainer.<\/p>\n

Use the back of a spoon or silicone spatula to press the sauce through.<\/p>\n

Discard the tough chile skins and any remaining seeds left inside the strainer.<\/p>\n

Straining produces the smooth, velvety red chile sauce shown in a traditional carne con chile colorado.<\/p>\n

Set the strained sauce aside.<\/p>\n

8. Brown the Pork<\/strong><\/h3>\n

Heat 2 tablespoons of vegetable oil or lard in a large Dutch oven or heavy-bottomed pot over medium-high heat.<\/p>\n

Working in batches, add the pork without overcrowding the pot.<\/p>\n

Brown the pork for approximately 3\u20134 minutes per side.<\/p>\n

The meat does not need to cook completely at this stage, but it should develop a deep golden-brown crust.<\/p>\n

Transfer the browned pork to a plate and repeat with the remaining pieces.<\/p>\n

9. Cook the Onion and Garlic<\/strong><\/h3>\n

Reduce the heat to medium.<\/p>\n

Add the finely chopped onion to the same pot.<\/p>\n

Cook for 4\u20135 minutes, stirring occasionally and scraping the flavorful browned pieces from the bottom.<\/p>\n

Add the minced garlic and cook for approximately 30 seconds, until fragrant.<\/p>\n

Do not allow the garlic to burn.<\/p>\n

10. Fry the Red Chile Sauce<\/strong><\/h3>\n

Heat 1 tablespoon of vegetable oil or lard in the pot with the onion and garlic.<\/p>\n

Carefully pour in the strained red chile sauce. The sauce may splatter when it touches the hot oil.<\/p>\n

Stir continuously and cook for 8\u201310 minutes over medium heat.<\/p>\n

The sauce will darken slightly, become more aromatic, and begin to thicken.<\/p>\n

Frying the chile sauce is an important step because it develops a deeper flavor and removes the raw taste from the blended ingredients.<\/p>\n

11. Simmer the Pork<\/strong><\/h3>\n

Return the browned pork and any accumulated juices to the pot.<\/p>\n

Stir until every piece is thoroughly coated with the red chile sauce.<\/p>\n

Add the bay leaf and enough broth to keep the meat mostly covered. Begin with approximately 1\u00bd cups and add more later if necessary.<\/p>\n

Bring the mixture to a gentle simmer.<\/p>\n

Cover the pot, reduce the heat to low, and cook for 60\u201375 minutes.<\/p>\n

Stir every 15\u201320 minutes to prevent the thick sauce from sticking to the bottom.<\/p>\n

The pork is ready when it is very tender and can be easily cut with a fork.<\/p>\n

12. Adjust the Consistency<\/strong><\/h3>\n

Remove the lid and discard the bay leaf.<\/p>\n

Simmer the pork uncovered for 10\u201315 minutes, stirring frequently, until the red chile sauce reaches the desired consistency.<\/p>\n

The sauce should be smooth and thick enough to coat the pork while still remaining easy to spoon.<\/p>\n

If the sauce becomes too thick, add a small splash of broth.<\/p>\n

If it remains too thin, continue simmering it uncovered.<\/p>\n

13. Thicken with Masa Harina, Optional<\/strong><\/h3>\n

For a thicker, more rustic sauce, mix 1 tablespoon of masa harina with \u00bc cup of warm water.<\/p>\n

Stir until completely smooth and free from lumps.<\/p>\n

Slowly pour the mixture into the simmering red chile while stirring.<\/p>\n

Cook for another 5\u20137 minutes, until the sauce thickens.<\/p>\n

This step is optional because the dried chiles and tomatoes will naturally create a thick sauce when properly reduced.<\/p>\n

14. Finish the Dish<\/strong><\/h3>\n

Taste the red chile sauce.<\/p>\n

Adjust with additional salt, Mexican oregano, or a small splash of apple cider vinegar if needed.<\/p>\n

Turn off the heat and allow the pork to rest in the sauce for approximately 10 minutes before serving.<\/p>\n

This resting time gives the pork an opportunity to absorb even more of the red chile flavor.<\/p>\n

15. Serve<\/strong><\/h3>\n

Spoon a generous serving of Mexican red chile with pork into a bowl or onto a large plate.<\/p>\n

Cover the pork with plenty of the smooth red chile sauce.<\/p>\n

Serve alongside Mexican rice, refried beans, and warm corn or flour tortillas.<\/p>\n

Garnish with chopped cilantro, diced white onion, queso fresco, or fresh lime if desired.<\/p>\n

Homemade Mexican Tips<\/strong><\/h2>\n

Pork shoulder is the best choice because its marbling keeps the meat moist and tender during slow cooking.<\/p>\n

Cut the pork into evenly sized pieces so they cook at approximately the same rate.<\/p>\n

Brown the pork in small batches. Crowding the pot causes the meat to steam instead of developing a flavorful crust.<\/p>\n

Toast the dried chiles very briefly. If they burn, the sauce will become unpleasantly bitter.<\/p>\n

Guajillo chiles provide a bright red color and mild fruity flavor.<\/p>\n

New Mexico chiles contribute an earthy red chile flavor and moderate warmth.<\/p>\n

Ancho chiles add sweetness, depth, and a subtle dried-fruit flavor.<\/p>\n

Always taste the chile-soaking water before using it. Replace it with broth if it tastes bitter.<\/p>\n

Straining the sauce removes tough skins and produces a smooth, restaurant-quality consistency.<\/p>\n

Fry the blended sauce before adding the pork. This develops the full flavor of the dried chiles and aromatics.<\/p>\n

Keep the heat low once the sauce begins simmering. Thick chile sauces can easily stick to the bottom of the pot.<\/p>\n

Prepare the dish one day ahead when possible. The flavor becomes even richer after resting overnight.<\/p>\n

Optional Variations<\/strong><\/h2>\n

Spicier Red Chile<\/strong><\/h3>\n

Add 2\u20134 dried chile de \u00e1rbol peppers to the guajillo and ancho chiles.<\/p>\n

Toast and soak them using the same method.<\/p>\n

Milder Red Chile<\/strong><\/h3>\n

Use additional guajillo chiles and omit the New Mexico chiles.<\/p>\n

Guajillos provide rich color and flavor without excessive heat.<\/p>\n

Pork with Potatoes<\/strong><\/h3>\n

Add 3 peeled potatoes cut into 1-inch cubes during the final 30 minutes of cooking.<\/p>\n

Add additional broth as needed so the potatoes have enough liquid to cook.<\/p>\n

Red Chile with Nopales<\/strong><\/h3>\n

Add 2 cups of cooked and drained nopales during the final 15 minutes.<\/p>\n

Their slightly tangy flavor pairs well with the rich red chile sauce.<\/p>\n

Beef Chile Colorado<\/strong><\/h3>\n

Replace the pork with 3 lbs of beef chuck cut into cubes.<\/p>\n

Increase the covered simmering time to approximately 1\u00bd\u20132 hours, or until the beef is fork-tender.<\/p>\n

Storage<\/strong><\/h2>\n

Refrigerator:<\/strong> Store the pork and red chile sauce together in an airtight container for up to 4 days.<\/p>\n

Freezer:<\/strong> Freeze in a freezer-safe container for up to 3 months.<\/p>\n

Thawing:<\/strong> Allow frozen red chile pork to thaw overnight in the refrigerator.<\/p>\n

Stovetop Reheating:<\/strong> Reheat gently in a covered saucepan over medium-low heat. Add a splash of broth or water if the sauce has thickened.<\/p>\n

Microwave Reheating:<\/strong> Place one portion in a microwave-safe container, cover loosely, and heat in short intervals, stirring between each interval.<\/p>\n

Serving Suggestions<\/strong><\/h2>\n

Pair this homemade Mexican red chile with pork with:<\/p>\n

Mexican tomato rice<\/p>\n

Refried pinto beans<\/p>\n

Whole pot beans<\/p>\n

Warm corn tortillas<\/p>\n

Homemade flour tortillas<\/p>\n

Chopped cilantro<\/p>\n

Diced white onion<\/p>\n

Queso fresco<\/p>\n

Sliced avocado<\/p>\n

Lime wedges<\/p>\n

Pickled jalape\u00f1os<\/p>\n

Fresh cabbage salad<\/p>\n

Agua fresca<\/p>\n

Final Thoughts<\/strong><\/h2>\n

This Homemade Mexican Red Chile with Pork<\/strong> brings together tender, slow-cooked pork and a smooth chile colorado sauce made from toasted guajillo, New Mexico, and ancho chiles.<\/p>\n

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. \ud83c\uddf2\ud83c\uddfd\ud83c\udf36\ufe0f<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":6153,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-6151","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"yoast_head":"\nHomemade Mexican Red Chile with Pork - RECIPES<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/consultationforyou.com\/?p=6151\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Homemade Mexican Red Chile with Pork - RECIPES\" \/>\n<meta property=\"og:description\" content=\"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. 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