Carne de Puerco en Chile Rojo (Chile Colorado)

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

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.