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.

Chile Rojo

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

  1. 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.
  2. 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.
  3. Heat the vegetable oil in a large pot over medium-high heat. Add the pork cubes and brown on all sides.
  4. 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.
  5. 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