Carne de Puerco en Chile Rojo (Chile Colorado)

A Traditional Mexican Pork in Red Chile Sauce Recipe

There’s nothing quite like the bold, rich flavor of Carne de Puerco en Chile Rojo—also known as Chile Colorado. This traditional Mexican dish features tender pork chunks simmered in a smooth, smoky red chile sauce made from dried guajillo or New Mexico chiles. It’s a comforting, deeply flavorful meal that brings generations of Mexican home cooking to your dinner table.

Perfect for chilly evenings, Sunday dinners, or any time you’re craving something soul-satisfying, this dish is naturally gluten-free and keto-friendly, making it an excellent choice for a variety of diets. Serve it with rice, beans, and tortillas—or enjoy it on its own for a low-carb meal bursting with flavor.

Why You’ll Love This Recipe

•  Authentic Flavor: Traditional dried chiles create a bold, earthy, and slightly smoky sauce.
•  Tender, Juicy Pork: The meat cooks low and slow in the chile sauce until melt-in-your-mouth tender.
•  One-Pot Wonder: Simple, rustic cooking in one pan.
•  Naturally Keto & Gluten-Free: Perfect for low-carb and whole-food lifestyles.
•  Versatile Serving Options: Serve it in tacos, with rice, or over cauliflower mash.

Ingredients

For the Pork:

• 3 lbs pork butt or shoulder, cut into medium chunks
  (Pork ribs are a great alternative for more bone-in flavor)
• 1 small white onion, peeled
• 3 cloves garlic, peeled
• 2 cups water
• Salt and black pepper, to taste (kosher salt preferred)
• 1–2 tbsp oil, for searing

For the Red Chile Sauce:

• 8 dried guajillo or New Mexico chiles, stems removed
• (Optional: Add 5 dried chile de árbol for extra heat)
• 1 tsp ground Mexican oregano
• 2 cups very hot water

Step-by-Step Instructions

Step 1: Prepare and Sear the Pork

 

1. Heat a drizzle of oil in a large, heavy-bottomed pot or deep skillet over medium-high heat.
2. Add the pork chunks in a single layer.
3. Pour in 2 cups of water and season generously with salt and pepper.
4. Cook uncovered until the water fully evaporates—this helps tenderize the pork.
5. Once the water has cooked off, continue searing the pork, turning occasionally, until all sides are golden brown and caramelized.
6. Remove the pork from the heat and set aside.

 Searing builds flavor—don’t rush it! Browning the pork adds incredible depth to the final dish.

Step 2: Toast and Soak the Chiles

1. Heat a comal (griddle) or dry skillet over medium heat.
2. Toast the dried chiles for about 1–2 minutes, turning frequently until they darken slightly and become aromatic. Do not burn—this will make the sauce bitter.
3. Once toasted, remove the stems and place chiles in a blender.
4. Add 2 cups of very hot water and let them soak for a few minutes to soften.

Step 3: Make the Chile Rojo Sauce

1. To the soaked chiles in the blender, add:
   • The peeled onion
   • The 3 garlic cloves
   • 1 teaspoon of ground Mexican oregano
2. Blend everything until smooth. If needed, add a splash more water to help it blend.

Step 4: Strain the Sauce

Step 5: Simmer to Perfection

1. Return the browned pork to the pan (if not already there).
2. Pour in the strained chile sauce.
3. If needed, add a bit more water to reach your desired consistency (the sauce should coat the pork but not be too thick).
4. Bring to a simmer, then cover and cook over low heat for 45–60 minutes, stirring occasionally.
5. Once the pork is fork-tender and the sauce is thick and rich, taste and adjust salt if needed.

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Serving Suggestions

• Serve with arroz guisado (Mexican seasoned rice) and refried beans.
• Pair with fresh corn or flour tortillas to scoop up every bit of the sauce.
• Top with a handful of chopped cilantro, lime juice, or a sprinkle of cotija cheese for extra flavor.