This braised pork in red chile sauce is made by slowly cooking pork butt in a smoky, spicy homemade ancho chile sauce. You’ll want to have plenty of tortillas on hand to soak up that sauce.
Braised Pork in Red Chile Sauce
- Quick Glance
- 1 H
- 2 H, 45 M
- Serves 5 to 6
Have ready a medium bowl filled with very hot water. In a cast-iron skillet or grill over medium-high heat, toast the chiles until nice and smoky, 1 to 2 minutes per side. Place the chiles in the bowl of hot water to rehydrate for 5 minutes. Drain the chiles.
In a blender, combine the rehydrated chiles with the garlic, cumin, and 1 cup water. Blitz until smooth, then pour the chile paste into a bowl.
On the cast-iron skillet or grill used for toasting the chiles, roast the tomatoes, rotating occasionally, until nice and charred in some places, 7 to 10 minutes. Toss the grilled tomatoes into the blender and blitz until smooth.
In a Dutch oven or high-sided sauté pan with a lid over medium-high heat, warm the olive oil. Add the pork, season with the salt, and cook, stirring often, until the meat is browned, 10 to 15 minutes. Use a slotted spoon to transfer the pork to a plate, leaving behind the fat in the pan.
Reduce the heat to medium, add the onions and cook until softened, about 5 minutes. Stir in the chile paste. Add the pork and stir to coat.
Pour in the pureed tomatoes and 1 cup water. Bring the mixture to a boil, then cover, turn the heat to low, and braise the pork until tender, about 1 hour and 45 minutes. Taste and adjust seasoning, if necessary.
Serve the pork in chile sauce with warm tortillas and black beans.
Recipe Testers' Reviews
This braised pork in ancho chile sauce was rich, delicious, and the complexity of the sauce makes it seem more complicated than it is. It’s really quite easy to put together.
I used 6 New Mexico chile peppers as I couldn't find the recommended pulla, negro, or guajillo chilies at my supermarket. I also used the ancho chile. We ate it with tortillas as recommended. There was lots of sauce that would be delicious with some rice to mix in!
I knew this dish was going to turn out amazing as soon it started its long simmer. My apartment filled with such a unique aroma immediately that I can only imagine how it would just get better over time.
The recipe requires just a handful of ingredients yet the end result is a complex mixture of spiciness, smokiness, and sweetness. The chiles used are obviously critical to the overall flavor, but the key steps of roasting both the chile and tomatoes further deepens the flavor of the sauce. I suggest roasting them as long as possible without burning them to maximize the flavor. While the recipe calls for pork, other proteins can easily be substituted depending on your mood or what you have on hand.