Carne de Puerco en Chile Rojo (Chile Colorado)
A Traditional Mexican Pork in Red Chile Sauce Recipe
There’s nothing quite like the bold, rich flavor of Carne de Puerco en Chile Rojo—also known as Chile Colorado. This traditional Mexican dish features tender pork chunks simmered in a smooth, smoky red chile sauce made from dried guajillo or New Mexico chiles. It’s a comforting, deeply flavorful meal that brings generations of Mexican home cooking to your dinner table.
Perfect for chilly evenings, Sunday dinners, or any time you’re craving something soul-satisfying, this dish is naturally gluten-free and keto-friendly, making it an excellent choice for a variety of diets. Serve it with rice, beans, and tortillas—or enjoy it on its own for a low-carb meal bursting with flavor.
Why You’ll Love This Recipe
- 🌶️ Authentic Flavor: Traditional dried chiles create a bold, earthy, and slightly smoky sauce.
- 🍖 Tender, Juicy Pork: The meat cooks low and slow in the chile sauce until melt-in-your-mouth tender.
- 🥘 One-Pot Wonder: Simple, rustic cooking in one pan.
- 🌿 Naturally Keto & Gluten-Free: Perfect for low-carb and whole-food lifestyles.
- 🍴 Versatile Serving Options: Serve it in tacos, with rice, or over cauliflower mash.
Ingredients
For the Pork:
- 3 lbs pork butt or shoulder, cut into medium chunks
(Pork ribs are a great alternative for more bone-in flavor) - 1 small white onion, peeled
- 3 cloves garlic, peeled
- 2 cups water
- Salt and black pepper, to taste (kosher salt preferred)
- 1–2 tbsp oil, for searing
For the Red Chile Sauce:
- 8 dried guajillo or New Mexico chiles, stems removed
- (Optional: Add 5 dried chile de árbol for extra heat)
- 1 tsp ground Mexican oregano
- 2 cups very hot water
Step-by-Step Instructions
Step 1: Prepare and Sear the Pork
- Heat a drizzle of oil in a large, heavy-bottomed pot or deep skillet over medium-high heat.
- Add the pork chunks in a single layer.
- Pour in 2 cups of water and season generously with salt and pepper.
- Cook uncovered until the water fully evaporates—this helps tenderize the pork.
- Once the water has cooked off, continue searing the pork, turning occasionally, until all sides are golden brown and caramelized.
- Remove the pork from the heat and set aside.
🔥 Searing builds flavor—don’t rush it! Browning the pork adds incredible depth to the final dish.
Step 2: Toast and Soak the Chiles
- Heat a comal (griddle) or dry skillet over medium heat.
- Toast the dried chiles for about 1–2 minutes, turning frequently until they darken slightly and become aromatic. Do not burn—this will make the sauce bitter.
- Once toasted, remove the stems and place chiles in a blender.
- Add 2 cups of very hot water and let them soak for a few minutes to soften.
Step 3: Make the Chile Rojo Sauce
- To the soaked chiles in the blender, add:
- The peeled onion
- The 3 garlic cloves
- 1 teaspoon of ground Mexican oregano
- Blend everything until smooth. If needed, add a splash more water to help it blend.
Step 4: Strain the Sauce
- Pour the blended sauce through a fine-mesh strainer into a bowl or directly into the pan with the pork.
- Use a spoon to press the sauce through, leaving seeds and skins behind for a smoother texture.
🥄 Straining is optional but highly recommended for a velvety finish.
Step 5: Simmer to Perfection
- Return the browned pork to the pan (if not already there).
- Pour in the strained chile sauce.
- If needed, add a bit more water to reach your desired consistency (the sauce should coat the pork but not be too thick).
- Bring to a simmer, then cover and cook over low heat for 45–60 minutes, stirring occasionally.
- Once the pork is fork-tender and the sauce is thick and rich, taste and adjust salt if needed.
Serving Suggestions
- Serve with arroz guisado (Mexican seasoned rice) and refried beans.
- Pair with fresh corn or flour tortillas to scoop up every bit of the sauce.
- Top with a handful of chopped cilantro, lime juice, or a sprinkle of cotija cheese for extra flavor.
Expert Tips & Variations
👨🍳 Expert Cooking Tips:
- Use fresh dried chiles: Old chiles lose flavor and darken the sauce too much.
- Trim excess fat from the pork shoulder for a leaner dish—but leave some for flavor!
- Slow-cooker method: After searing the pork, transfer to a slow cooker with the chile sauce and cook on low for 6–8 hours.
🔁 Variations:
- Add nopales (cactus paddles): Dice and add halfway through simmering for a traditional touch.
- Use beef instead of pork: Chuck roast also works well for a red chile beef stew.
- Make it spicy: Add extra chile de árbol or a pinch of cayenne to increase the heat.
Important Notes
- Always toast your chiles briefly—never burn them or the sauce will turn bitter.
- For an ultra-smooth chile rojo, blend the sauce well and strain for best results.
- This dish gets even better the next day as the flavors meld, making it ideal for meal prep or leftovers.
Nutritional Information (Per serving – approx. 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Protein | 35g |
| Carbohydrates | 6g |
| Fiber | 3g |
| Fat | 28g |
| Saturated Fat | 10g |
| Sodium | 520mg |
Nutrition may vary based on pork cut, added oil, and chile variety.
Frequently Asked Questions (FAQ)
1. What’s the difference between Chile Colorado and Carne Adovada?
Chile Colorado uses dried red chiles in a sauce with pork or beef, while Carne Adovada often includes vinegar and is more commonly associated with New Mexican cuisine. Both are delicious but have slightly different flavor profiles.
2. Can I freeze Carne de Puerco en Chile Rojo?
Yes! Let it cool completely, then store in airtight containers or freezer bags for up to 3 months. Reheat on the stove or in the microwave.
3. Can I use a different cut of pork?
Absolutely. Pork shoulder, pork butt, and country-style ribs all work well. Just avoid lean cuts like pork loin, which can dry out.
4. How spicy is this dish?
With just guajillo or New Mexico chiles, it’s mild to medium. Adding chile de árbol makes it noticeably spicier. Adjust the quantity to suit your heat tolerance.
5. Can I make this ahead of time?
Yes! In fact, the flavors improve after a day in the fridge. Make it ahead and reheat gently on the stove before serving.
🇲🇽 Bring Authentic Mexican Flavor to Your Table
This Carne de Puerco en Chile Rojo recipe is a timeless favorite—perfectly spiced, deeply savory, and irresistibly rich. Whether you’re introducing your family to traditional Mexican cooking or recreating nostalgic flavors from your childhood, this dish is sure to be a hit.
Serve it with warm tortillas, a side of beans, and maybe even a cold cerveza. ¡Buen provecho!