Traditional Mexican Pork Stew with Guajillo Chiles

Traditional Mexican pork stew is a family of slow-simmered dishes, often made with pork shoulder and a sauce of dried chiles, aromatics, and spices. This version is inspired by northern Mexican asado de puerco: the guajillo-and-ancho sauce is savory and gently warm, and a long, low simmer makes the pork tender enough to serve with tortillas or rice.

Ingredients

3 lb (1.36 kg) boneless pork shoulder, cut into 1½-inch (4 cm) pieces
4 dried guajillo chiles (about 1 oz/28 g), stemmed and seeded; use more ancho chile in their place if guajillos are unavailable, for a fruitier, less bright sauce
2 dried ancho chiles (about 1 oz/28 g), stemmed and seeded
4 cups (950 ml) hot water, for soaking the chiles
2 tbsp (30 ml) neutral oil, such as canola or avocado oil
1 medium white onion (about 8 oz/225 g), divided: half roughly chopped and half finely diced for serving
4 garlic cloves (about 20 g), peeled
1½ cups (360 ml) low-sodium chicken broth or water, plus up to ½ cup (120 ml) more as needed
1 tsp (2 g) ground cumin
1 tsp (1 g) dried Mexican oregano, or ¾ tsp (0.7 g) regular dried oregano
¼ tsp (0.5 g) ground cloves
¼ tsp (0.5 g) ground cinnamon
1 bay leaf (about 0.1 g)
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) apple cider vinegar
¼ cup (10 g) chopped fresh cilantro, for serving
2 limes (about 120 g), cut into wedges, for serving
12 small corn tortillas (about 300 g), warmed, or 4 cups (600 g) cooked rice, for serving

Instructions

Prepare the chiles and pork. Put the stemmed and seeded guajillo and ancho chiles in a heatproof bowl and cover with the 4 cups (950 ml) hot water. Let them soften for 15 minutes. Meanwhile, cut the pork into evenly sized pieces, roughly chop half the onion, peel the garlic, and measure the spices. Reserve the other half of the onion for a fresh topping. Drain the chiles after soaking and keep 1 cup (240 ml) of their soaking liquid.
Blend the chile sauce. Put the softened chiles in a blender with the roughly chopped onion, garlic, cumin, oregano, cloves, cinnamon, vinegar, and ¾ cup (180 ml) of the reserved soaking liquid. Blend until smooth, about 1 minute, pausing to scrape down the sides if necessary. If the sauce is too thick to circulate, add the remaining soaking liquid a tablespoon at a time. For a particularly smooth sauce, pass it through a fine-mesh sieve; this is optional, but it removes any tough chile skin.
Brown the pork in batches. Pat the pork dry with paper towels and season it with the salt and black pepper. Heat the oil in a heavy Dutch oven or large, sturdy pot over medium-high heat. Working in two or three batches so the pieces are not crowded, brown the pork on a few sides, about 6 to 8 minutes per batch. Transfer browned pieces to a plate. Browning builds flavor; the pieces do not need to be cooked through at this stage. If the pot looks dry between batches, add a small splash of oil.
Cook the sauce. Reduce the heat to medium. Pour the blended chile sauce into the pot carefully, since it may splatter, and stir for 3 to 5 minutes. Let it bubble gently while you scrape up the browned bits from the bottom. The sauce should darken slightly and smell fragrant, not scorched. If it sticks, lower the heat and stir in a tablespoon or two of broth.
Simmer until tender. Return the pork and any juices on the plate to the pot. Add the chicken broth and bay leaf, then stir to coat the meat. Bring just to a boil, cover, and reduce the heat to low. Simmer gently for about 80 minutes, stirring every 20 minutes. Keep the liquid at a quiet simmer rather than a hard boil. If the sauce becomes very thick before the pork is tender, add broth or water ¼ cup (60 ml) at a time. The pork should be easy to pierce with a fork, and the largest pieces must reach the USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. In this stew, the longer simmer is for tenderness as well as safety.
Finish and adjust. Remove the bay leaf. Taste the sauce and add salt, pepper, or a small splash of vinegar if it tastes flat. If it is thinner than you like, simmer uncovered for 5 to 10 minutes, stirring now and then; if it is too thick, loosen it with a little water. Let the stew stand off the heat for 3 minutes before serving. Spoon it into bowls and top with diced onion and cilantro, with lime wedges alongside.

Tips

Choose shoulder for a tender result. Pork shoulder has enough connective tissue to become succulent during a long simmer. Lean loin can be used in a pinch, but it may turn dry and will not have the same stew-like texture. Cut the shoulder into similar-sized pieces so they finish cooking at about the same time.
Keep the chile flavor balanced. Guajillos provide a mild, tangy, red-chile flavor, while ancho chiles lend a deeper, slightly sweet note. Chile heat varies, so taste the blended sauce before it goes into the pot. If you want more heat, blend in one small dried árbol chile; if you want a milder stew, use an extra ancho instead of one guajillo.
Do not scorch the sauce. Dried chiles can become bitter if toasted too long, and blended chile sauce can catch on the bottom of a hot pot. This recipe softens the chiles in hot water rather than dry-toasting them, and cooks the sauce briefly over medium heat. Stir often and lower the burner if you see dark spots forming.
Use Mexican oregano if available, but do not worry if it is not. Mexican oregano has a more citrusy, earthy character than the Mediterranean oregano commonly sold in grocery stores. The regular version works well here; use a little less because its flavor can be more assertive. The recipe will still have a rich chile-and-pork character.

Serving Suggestions

Serve the stew hot in shallow bowls with warm corn tortillas for scooping up both pork and sauce. Rice is another easy accompaniment: plain long-grain rice gives the chile sauce room to stand out, while a simple tomato rice makes the meal heartier. A pot of pinto or black beans also fits naturally beside the stew without competing with its savory flavor.

Set out the reserved diced onion, cilantro, and lime wedges so everyone can finish a bowl to taste. The onion adds crunch, cilantro gives a fresh herbal contrast, and lime brightens the slow-cooked sauce. For a fuller table, add a crisp cabbage salad, sliced radishes, or a simple green salad. If serving tortillas, warm them just before the stew is ready and keep them wrapped in a clean towel so they stay pliable.

Variations

Make it more chile-forward. Increase the guajillos to six and keep the two anchos for depth. Guajillo chile is generally mild, but dried chiles differ from batch to batch, so taste the sauce before simmering and adjust cautiously. For more direct heat, add one árbol chile to the blender rather than increasing the amount of salt or spices.

Use a different cut. Bone-in pork shoulder can be simmered in the sauce, though it takes longer to cook and is less convenient to portion. Remove the bones before serving and check the meat for small bone fragments. Country-style pork ribs also work; cut them into serving pieces and allow extra simmering time if they are thick. Avoid very lean cuts if you want the same soft, rich texture.

Make the sauce without a blender. A food processor can puree the soaked chiles and aromatics, though it may leave a slightly coarser sauce. Add liquid gradually and scrape the bowl as needed. If you have neither appliance, finely chop the softened chiles and garlic, then mash them with the spices and soaking liquid; the result will be rustic rather than smooth.

Use the stew as a filling. Let the pork cool until easy to handle, then shred it with two forks and mix it with enough sauce to keep it moist. Spoon the filling into tacos, enchiladas, or toasted rolls. This is a serving variation rather than a separate traditional name, and the sauce may need reducing first so it does not make tortillas soggy.

Storage and Reheating

Refrigerate leftover stew within 2 hours of cooking. Divide a large batch among shallow, covered containers so it cools more quickly, and keep it refrigerated for 3 to 4 days. The chile sauce may thicken as it chills; that is normal and does not mean the stew has dried out. Stir in a little water or broth when reheating.

For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room at the top for expansion, label the container with the date, and thaw it in the refrigerator before reheating. Warm a portion in a saucepan over medium-low heat, stirring occasionally, or microwave it covered in short intervals, stirring between them. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Do not leave reheated stew sitting at room temperature for an extended period.

Frequently Asked Questions

Is this the same as chile colorado?

They are related styles of Mexican pork stew, and names and recipes vary by region and household. Asado de puerco is often associated with northern Mexico and commonly features pork in a dried-red-chile sauce. Chile colorado can describe other red-chile stews, including versions made with different meats or combinations of chiles. This recipe takes inspiration from asado de puerco without claiming to represent every regional version.

Is traditional Mexican pork stew spicy?

It is usually more deeply chile-flavored than intensely hot when made with guajillo and ancho chiles, which are typically mild. The exact heat depends on the dried chiles you buy and how they were grown and stored. For a mild pot, leave out árbol chiles and use an extra ancho; for more heat, add árbol chile a little at a time.

Can I make the stew ahead?

Yes. Cook it completely, cool it promptly, and refrigerate it within 2 hours. The flavors often taste well blended after a night in the refrigerator, and the sauce is easy to reheat gently on the stove. Add a splash of broth or water if the chilled sauce is thick, and bring the reheated portion to 165°F (74°C).

Why is my pork still tough?

Pork shoulder can remain firm until its connective tissue has had time to soften, so a gentle simmer may need longer than the estimated 80 minutes. Check that the pot is not boiling rapidly, which can make the meat tighten and cause the sauce to reduce too quickly. Keep the lid on, add a little liquid if needed, and continue simmering in 10- to 15-minute intervals until a fork slips easily into the largest pieces.

Can I use the chile soaking water in the sauce?

Yes, as directed, provided the chiles were rinsed or inspected and the soaking liquid tastes clean rather than dusty or bitter. It carries chile flavor and helps the blender run smoothly. If the liquid tastes unpleasant, use warm water or broth instead. Keep the sauce thick enough to cling to the pork, adding liquid gradually rather than pouring it all in at once.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).