Authentic Mexican Pork Chunks (Carne de Puerco en Salsa Roja)
Tender pork simmered in a bold, smoky red chile sauce—this beloved Mexican dish is packed with flavor, comfort, and tradition. Perfect alongside Mexican rice, beans, and warm tortillas, it’s a true family favorite that brings everyone to the table.
- Why You’ll Love This Recipe
Authentic Taste: Made with dried guajillo and ancho chiles, this dish delivers deep, traditional Mexican flavor.
Rich & Hearty: Chunks of pork shoulder soak up the red sauce for a melt-in-your-mouth experience.
Perfect for Family Meals: Great for feeding a crowd or making ahead for leftovers.
Versatile: Serve in tacos, burritos, over rice, or with beans and tortillas.
Easy to Prepare: Simple steps and accessible ingredients bring this flavorful dish to life.
- Key Ingredients
Pork Shoulder – A fatty, flavorful cut that becomes tender and juicy when simmered.
Dried Guajillo & Ancho Chiles – Essential for the deep red color and smoky, earthy heat.
Tomato Purée – Adds body, acidity, and richness to the sauce.
Garlic & Onion – Aromatics that deepen the flavor base.
Cumin & Oregano – Classic Mexican spices that balance the chiles.
Pinto Beans – Add creaminess and protein, making the dish even heartier.
Chicken Broth – Provides moisture and enhances the savory notes.
- Expert Tips
Toast the Chiles Briefly: Only 30 seconds per side—just until fragrant. Over-toasting can make them bitter.
Soak the Chiles Thoroughly: This softens them for easier blending and better sauce consistency.
Brown the Pork in Batches: Don’t overcrowd the pot—browning creates rich, caramelized flavor.
Strain the Sauce (Optional): For a silky smooth texture, pass the sauce through a fine mesh strainer before simmering.
Let the Flavors Develop: This dish tastes even better the next day after the flavors have melded together.
Ingredients
1 lb pork shoulder, cut into chunks
1 tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
2 dried guajillo chiles
2 dried ancho chiles
1 tsp cumin powder
1 tsp oregano
1 cup tomato puree
1/2 cup chicken broth
1 cup cooked pinto beans
Salt and pepper to taste
1 cup Mexican rice
4-5 flour tortillas
- Instructions
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Yields: 4–6 servings
Step 1: Prepare the Chiles
In a dry skillet over medium heat, toast the guajillo and ancho chiles until fragrant (about 30–60 seconds per side). Remove from heat, discard stems and seeds, and soak the chiles in warm water for 15 minutes until softened.
Step 2: Make the Sauce
Drain the soaked chiles and blend them with tomato purée, garlic, cumin, oregano, and a pinch of salt. Add a splash of water or broth if needed. Blend until very smooth.
Step 3: Brown the Pork
In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the pork shoulder chunks in batches and brown on all sides. Remove and set aside.
Step 4: Sauté the Onion
In the same pot, add the chopped onion and sauté for 5 minutes, or until soft and translucent.
Step 5: Simmer the Pork
Return the browned pork to the pot. Pour in the prepared red sauce and ½ cup of chicken broth. Stir to combine, cover, and simmer for 1 hour or until the pork is fork-tender.
Step 6: Add the Beans
Stir in the cooked pinto beans and let the mixture cook for an additional 10 minutes. Taste and adjust seasoning with salt and pepper.
Step 7: Serve
Serve hot with Mexican rice, warm tortillas, and a squeeze of lime. Top with fresh cilantro or your favorite salsa if desired.
- Important Notes When Making This Recipe
Spice Level: This dish has mild to medium heat. Adjust by adding more chipotle or a spicy salsa on the side.
Meat Substitutions: You can also use boneless pork ribs or pork butt.
Beans Are Optional: You can leave them out if preferred or substitute with black beans or no beans at all.
Storage: Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Nutrition Information (per serving) Calories: 440
Protein: 34g
Fat: 25g
Saturated Fat: 8g
Carbohydrates: 15g
Fiber: 4g
Sugar: 3g
Sodium: 500mg
Note: Nutrition values are estimates and will vary based on ingredient brands and portion sizes.
- Frequently Asked Questions
Q: Can I use canned beans instead of cooked beans?**
A: Yes! Just rinse and drain canned pinto or black beans before adding them.
Q: What’s the difference between guajillo and ancho chiles?
A: Guajillo chiles are fruity and mild; ancho chiles are smoky and earthy. Together they create a beautifully balanced red sauce.
Q: Can I use pork loin instead of pork shoulder?
A: You can, but pork loin is leaner and may not be as tender or flavorful after simmering.
Q: What else can I do with leftovers?
A: Leftover pork is great for tacos, burrito bowls, or enchiladas the next day!
Q: Is this dish gluten-free?
A: Yes! Just double-check your chicken broth and spices for any hidden gluten.