Pork Braised in Guajillo Chile Sauce

Jun 05, 2023June 5, 20230 11
Tasty Pork Braised in Guajillo Chile Sauce Recipe
in Main

Prep

40 min

Cook

2 hours 40 min

Ready In

3 hours 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 lbs boneless pork shoulder , cut into 2-inch cubes
2 tablespoons sea salt or 2 tablespoons kosher salt
1 bay leaf
10 guajillo chilies ( dried )
2 tablespoons olive oil
1 large Spanish onion , peeled and cut in half through the middle
3 fresh plum tomatoes , cut in half lengthwise through the core
1/4 cup canola oil or 1/4 cup lard
2 tablespoons all-purpose flour

Nutrision Information

Servings Per Recipe
8
Calories
549
Sugar
4g
Fat
44g
Pork braised in guajillo chile sauce is a classic Mexican dish that is perfect for any occasion. This recipe features tender, succulent pieces of pork shoulder braised until they fall apart in a rich, spiced chile sauce. The guajillo chilies give the sauce a complex, smoky flavor that pairs well with the pork. This dish is often served with warm corn tortillas, which are perfect for sopping up the flavorful sauce. Add your favorite toppings such as cilantro, diced onions, or lime wedges to take this dish to the next level.

Instructions

1.Heat a large skillet over medium heat and toast the dried chilies, moving them around in the pan often, until they become aromatic and start to blister slightly.
2.Remove the chilies from heat and transfer them to a bowl of warm water to soak for at least 30 minutes.
3.Season the pork with salt and add it to a dutch oven or other heavy pot with the bay leaf and enough water to cover by an inch or two.
4.Bring the pork to a boil over medium-high heat, then reduce the heat to low and simmer the pork for 1 1/2 to 2 hours or until the pork is fork-tender.
5.While the pork is simmering, heat the olive oil in a skillet over medium heat.
6.Add onion halves and the halved plum tomatoes to the skillet, cut side down.
7.Cook until the edges start to caramelize and they become tender, turning the onions and tomatoes as needed.
8.Once the chilies have soaked, remove and discard the stems and seeds.
9.Place the chilies in a blender with 2 cups of the soaking liquid and blend until smooth.
10.Strain the chili mixture into a bowl.
11.In the skillet used to cook the onions and tomatoes, heat the canola oil over medium heat.
12.Sprinkle the flour over the hot oil and whisk to combine.
13.Cook the flour mixture until it begins to turn golden brown.
14.Add the chili puree to the skillet and cook until the sauce darkens in color and thickens to the consistency of cream soup.
15.Once the pork is done, remove the bay leaf from the pot.
16.Add the sauce to the pot with the pork and stir to combine.
17.Serve the pork with warm corn tortillas and your favorite toppings such as cilantro, diced onions, or lime wedges.

PROS

Pork braised in guajillo chile sauce is flavorful and tender.

The sauce has a rich, complex flavor that pairs well with the pork.

This recipe is perfect for feeding a crowd, making it great for dinner parties or potlucks.

CONS

This recipe takes a bit of time to prepare, with the pork simmering for hours and the chilies soaking for 30 minutes.

It is also relatively high in fat and sodium.

HEALTH & BENEFITS

While this recipe is not particularly health-conscious, pork can be a good source of protein.
Guajillo chilies are high in vitamin C, which supports immune function and skin health.
This recipe may also provide a boost of iron, vitamin B-12, and zinc.

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