Traditional Mexican Pork Stew (Carne de Puerco en Salsa Roja)
This comforting and flavorful pork stew in a rich red chile and tomato sauce is a classic dish in many Mexican households. Whether served for Sunday lunch or a special family dinner, it’s a dish that warms both the stomach and the soul.
- Why You’ll Love This Recipe
Bold Traditional Flavors: The smoky guajillo chiles, cumin, and oregano come together for a truly authentic taste.
Tender, Juicy Pork: Slow-simmered pork shoulder becomes melt-in-your-mouth tender.
Versatile Side Pairings: Serve with white rice, Mexican rice, or warm tortillas.
Perfect for Batch Cooking: Great for leftovers, meal prep, and feeding a crowd.
A True Taste of Mexico: This is the kind of comforting dish passed down through generations.
- Key Ingredients
Pork Shoulder – A flavorful cut ideal for slow cooking, with marbling that keeps it moist.
Dried Guajillo Chilies – Mild heat and smoky flavor; they give the stew its signature color.
Tomato Sauce – Adds richness and depth to the chile sauce.
Cumin & Oregano – Earthy and aromatic, they complement the chiles perfectly.
Onion & Garlic – Form the base of flavor for the sauce and stew.
Chicken Broth – Adds savory depth and helps tenderize the meat.
- Expert Tips
Soak the Chiles Properly: Soak guajillo chiles in hot water for 15–20 minutes until soft for the best blending consistency.
Strain the Sauce (Optional): For a smoother stew, pass the blended sauce through a fine mesh strainer before adding it to the pork.
Brown in Batches: Don’t overcrowd the pot when searing pork—browning develops deeper flavor.
Use a Heavy Pot: A Dutch oven or thick-bottomed pot distributes heat evenly and retains moisture well.
Let It Rest Before Serving: The flavor continues to develop after cooking. A 10-minute rest off heat makes a difference.
Ingredients
For the Pork Stew:
2 lbs pork shoulder (cut into bite-sized chunks)
2 tbsp olive oil
1 small onion (diced)
3 garlic cloves (minced)
2 cups tomato sauce
1 cup chicken broth
2 dried guajillo chilies (seeded and soaked)
1 tsp cumin
½ tsp oregano
Salt and pepper to taste
For Serving:
1 cup Mexican rice
1 cup white rice
Fresh cilantro (chopped, for garnish)
Lime wedges (optional)
- Instructions
Prep Time: 15 minutes
Cook Time: 2 hours
Servings: 6
Step 1: Prepare the Pork
In a large pot, heat 2 tablespoons olive oil over medium-high heat. Season the pork chunks with salt and pepper. Sear them in batches until browned on all sides, then remove and set aside.
Step 2: Cook the Aromatics
In the same pot, add the diced onion and minced garlic. Cook for 2–3 minutes until softened and fragrant.
Step 3: Blend the Sauce
In a blender, combine the tomato sauce, soaked guajillo chilies, chicken broth, cumin, and oregano. Blend until smooth.
Step 4: Simmer the Stew
Return the browned pork to the pot. Pour in the blended red sauce. Stir to coat. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until pork is very tender and sauce is thickened.
Step 5: Cook the Rice
While the stew simmers, prepare 1 cup of Mexican rice and 1 cup of white rice according to package directions.
Step 6: Serve and Garnish
Serve the pork stew hot with both types of rice. Garnish with chopped fresh cilantro and serve with lime wedges if desired.
- Important Notes When Making This Recipe
Adjust Heat to Taste: Guajillo chiles are mild, but you can add 1 chipotle or chile de árbol if you like more spice.
Make It Ahead: This stew tastes even better the next day perfect for leftovers.
Don’t Skip the Searing: Searing the pork enhances flavor and seals in juices.
Storage: Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
- Nutrition Information (per serving) Calories: 430
Protein: 35g
Fat: 25g
Saturated Fat: 7g
Carbohydrates: 18g
Fiber: 3g
Sugar: 4g
Sodium: 500mg
Note: Nutritional values are approximate and may vary depending on ingredients and portion sizes.
- Frequently Asked Questions
Q: Can I use a different cut of pork?
A: Yes. Pork butt or country-style ribs also work well, but avoid lean cuts like pork loin they’ll dry out during simmering.
Q: Is this stew spicy?
A: Not overly. Guajillo chiles have mild heat. Add spicier chiles if desired.
Q: Can I make this in a slow cooker?
A: Yes. After searing the pork and blending the sauce, cook everything in the slow cooker on LOW for 6–8 hours.
Q: What can I serve with it besides rice?
A: Warm flour or corn tortillas, refried beans, or nopales (cactus) are delicious options.
Q: How do I store and reheat leftovers?
A: Refrigerate for up to 4 days. Reheat gently on the stovetop or microwave until hot, adding a splash of broth if needed.