Best 4 Pork Chile Rojo Pulled Pork With Red Chile Sauce Recipes
Pork Chile Rojo, a delectable and tantalizing Mexican dish, is a true fiesta for your taste buds. This traditional recipe combines the savory flavors of tender, slow-cooked pork with a vibrant and aromatic red chile sauce, creating a dish that is both comforting and exciting. Pork Chile Rojo is often served with a variety of accompaniments, such as fluffy rice, warm tortillas, and a refreshing side of guacamole or salsa, making it a versatile and satisfying meal.
The article provides two delectable variations of the classic Pork Chile Rojo recipe. The first recipe, Pork Chile Rojo with Homemade Red Chile Sauce, guides you through the process of making your own flavorful red chile sauce from scratch using dried ancho and guajillo chiles. This homemade sauce adds an extra layer of depth and authenticity to the dish. The second recipe, Pork Chile Rojo with Canned Red Chile Sauce, offers a convenient alternative for those who are short on time or prefer the ease of using a store-bought sauce. Both recipes result in a succulent and flavorful Pork Chile Rojo that is sure to become a family favorite.
RED CHILE PORK TAMALES
While it's common to make tamales all year round, these delicious steamed corn husk-wrapped bundles are traditionally made and shared around the holidays. Everyone has their favorite filling--chicken, beef and pork are all popular. In our version, the pork shoulder filling is cooked low and slow in a flavorful sauce of dried chiles, aromatics and spices and then wrapped in a fluffy, tender masa dough. Enjoy these tamales on their own, or with a squeeze of fresh lime juice.
Provided by Food Network Kitchen
Time 4h15m
Yield 32 tamales
Number Of Ingredients 21
Steps:
- For the braised pork: Heat the oil in a large Dutch oven over medium-high heat. Add the onion, 1/4 teaspoon salt and a few grinds black pepper and cook until just tender, about 5 minutes. Add the chicken broth and guajillo, ancho and pasilla chiles and bring to a boil. Cover, turn off the heat and let sit until the chiles have softened, about 10 minutes. Transfer to a blender with the cumin, oregano, garlic, 2 teaspoons salt and a few grinds black pepper and puree until very smooth.
- Pour the sauce back into the Dutch oven, then add the pork and bay leaves. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low to maintain a steady simmer and cook until the pork is very tender and the sauce is brick red, 1 hour 45 minutes to 2 hours.
- Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, about 1 hour.
- Discard the bay leaves from the pork, then shred the pork with 2 forks. Stir in the apple cider vinegar; taste and adjust the seasoning with more salt and pepper. Set aside to cool slightly.
- For the masa dough: Beat the lard, baking powder, chile powder and 1 teaspoon salt in a large bowl with an electric mixer on medium-high speed until smooth and light in texture, about 2 minutes. (Alternatively, use a stand mixer with the paddle attachment.) Reduce the speed to low and add the masa harina. Once just incorporated, slowly add 2 1/2 cups of the chicken broth and mix until combined, 2 to 4 minutes. Test the dough by placing a 1/2-teaspoon dollop in a cup of cold water--it should float. If not, add the remaining 1/2 cup broth and mix until combined, about 2 minutes more. This will ensure that the masa dough is light and fluffy.
- Drain the husks and pat dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the masa dough down the length of the husk, leaving a 1-inch border on the sides. Spoon 2 heaping tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
- Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing open-end up in the steamer. Bring the water to a boil over medium-high heat, then cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and cool slightly before unwrapping. Serve with lime wedges if desired.
PORK CHILE ROJO (PULLED PORK WITH RED CHILE SAUCE)
My grandmother called this recipe 'Pork Chili Verde' when she originally told me about it. But...it's red, not green. I'm not sure if she saw a recipe that called for green salsa and she put in the red or if it was really called something else. Whatever the story, I've made it a couple of times now and absolutely love it. It gets better every time! Slow cooking the roast in an oven roasting bag makes the meat so tender! Serve the pork with tortillas or hard taco shells.
Provided by Diyeana
Categories Mexican Recipes
Time 9h15m
Yield 8
Number Of Ingredients 6
Steps:
- Place the pork roast into an oven roasting bag set inside a slow cooker. Sprinkle the chili powder over the roast and arrange onions on top of the roast. Loosely close the top of the bag with a nylon tie. Use scissors to cut 3 vents, 1-inch long in the top of the bag. Pour the water into the bottom of the slow cooker, around the bag, so that it is at least 1 inch deep.
- Cover and cook the pork on Low for 6 to 8 hours.
- Remove the pork and onions from the bag and place in a large Dutch oven; reserve 3/4 cup of liquid from the bag. Shred the pork by pulling it apart using two forks. Stir the salsa, tomatoes, and cooking liquid in with the shredded pork.
- Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 13.4 g, Cholesterol 99.1 mg, Fat 13.9 g, Fiber 3.9 g, Protein 29.2 g, SaturatedFat 5.1 g, Sodium 862.5 mg, Sugar 6.2 g
PUERCO PERDIGADO CON CHILE ROJO (BRAISED PORK WITH RED CHILE SAU
This can be served in a burrito or with rice and beans. The meat comes out very tender in a mild sauce. Don't forget the avocado and a cold Mexican Beer. Prep time is an estimate.
Provided by cookiedog
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Trim and discard fat from meat and cut into 1-inch cubes.
- In a wide frying pan, heat oil over medium-high heat; add meat a few pieces at a time and cook until lightly brown. Push to sides of pan.
- Add onion, garlic, chili powder, cumin, and oregano; cook until onion is limp.
- Stir in water, sugar, salt, and tomato paste; simmer, covered, until pork is fork tender (about 1 hour).
- Skim off fat and discard.
- Stir in cream and cook, stirring, until mixture boils.
- Turn into a serving dish and garnish with pumpkin seeds.
- To serve, fill warm tortillas with meat and garnish with avocado, tomato, and sour cream. Offer lime to squeeze over servings.
Nutrition Facts : Calories 651.3, Fat 47.9, SaturatedFat 17.6, Cholesterol 176.9, Sodium 832, Carbohydrate 9.3, Fiber 2.2, Sugar 4, Protein 44.3
PORK CHILE ROJO (PULLED PORK WITH RED CHILE SAUCE)
My grandmother called this recipe 'Pork Chili Verde' when she originally told me about it. But...it's red, not green. I'm not sure if she saw a recipe that called for green salsa and she put in the red or if it was really called something else. Whatever the story, I've made it a couple of times now and absolutely love it. It gets better every time! Slow cooking the roast in an oven roasting bag makes the meat so tender! Serve the pork with tortillas or hard taco shells.
Provided by Diyeana
Categories Mexican Recipes
Time 9h15m
Yield 8
Number Of Ingredients 6
Steps:
- Place the pork roast into an oven roasting bag set inside a slow cooker. Sprinkle the chili powder over the roast and arrange onions on top of the roast. Loosely close the top of the bag with a nylon tie. Use scissors to cut 3 vents, 1-inch long in the top of the bag. Pour the water into the bottom of the slow cooker, around the bag, so that it is at least 1 inch deep.
- Cover and cook the pork on Low for 6 to 8 hours.
- Remove the pork and onions from the bag and place in a large Dutch oven; reserve 3/4 cup of liquid from the bag. Shred the pork by pulling it apart using two forks. Stir the salsa, tomatoes, and cooking liquid in with the shredded pork.
- Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 13.4 g, Cholesterol 99.1 mg, Fat 13.9 g, Fiber 3.9 g, Protein 29.2 g, SaturatedFat 5.1 g, Sodium 862.5 mg, Sugar 6.2 g
Tips:
- Pork shoulder is an excellent cut for pulled pork since it is marbled with fat, making it tender and flavorful when cooked slowly.
- If you don't have time to cook the pork shoulder for 8 hours, you can cook it for a shorter amount of time in a pressure cooker or slow cooker. However, the longer you cook it, the more tender it will be.
- Pork shoulder can be cooked in a variety of liquids, such as water, broth, or apple cider vinegar. The liquid will help to keep the pork moist and flavorful.
- Be sure to season the pork shoulder generously with salt, pepper, and other spices before cooking. This will help to enhance the flavor of the meat.
- Once the pork shoulder is cooked, shred it with two forks. Then, add it back to the cooking liquid and simmer until heated through.
- Serve the pulled pork on its own, or on top of tortillas, rice, or bread. You can also use it as a filling for tacos, burritos, or enchiladas.
Conclusion:
Pork chile rojo is a delicious and versatile dish that can be enjoyed in many different ways. The combination of tender pork, flavorful red chile sauce, and warm spices makes this dish a winner. Whether you serve it on its own, or on top of your favorite side dishes, pork chile rojo is sure to be a hit.
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