Carne de Puerco en Chile Rojo (Chile Colorado)

1. Pour the blended sauce through a fine-mesh strainer into a bowl or directly into the pan with the pork.
2. Use a spoon to press the sauce through, leaving seeds and skins behind for a smoother texture.

🥄 Straining is optional but highly recommended for a velvety finish.

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.

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.