Chile Rojo
Chile rojo is a traditional Mexican dish that features tender chunks of pork simmered in a rich and spicy red chile sauce. This flavorful dish is perfect for a cozy family dinner or a festive gathering with friends.
Ingredients
- 3 pounds pork shoulder, cut into 1-inch cubes
- 6 dried guajillo chiles, stemmed and seeded
- 4 dried ancho chiles, stemmed and seeded
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 cups chicken broth
Instructions
- In a dry skillet over medium heat, toast the dried chiles for 2-3 minutes, turning them occasionally. Transfer the chiles to a bowl and cover with hot water. Let them soak for 20 minutes, then drain.
- In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, salt, and pepper. Blend until smooth, adding a little water if needed to create a thick sauce.
- Heat the vegetable oil in a large pot over medium-high heat. Add the pork cubes and brown on all sides.
- Pour the chile sauce over the browned pork and add the chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 2 hours, or until the pork is tender.
- Serve the chile rojo with warm tortillas, rice, and your favorite toppings.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large pot Blender Skillet
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serving suggestions: Serve with warm tortillas, rice, chopped cilantro, and lime wedges.
Tips & tricks
Tips: For extra heat, add a couple of arbol chiles to the sauce. Adjust the amount of chiles to your desired spice level.
Cost
$20