Northern Mexican Pork Roast in Red Chilli Sauce

About this recipe

Tender, juicy pork stewed in an intense red dried chilli sauce from northern Mexico. A festive dish from Durango, Chihuahua and Zacatecas with incomparable depth of flavour.

1. 1

   Dry-toast on a griddle 5 guajillo chillies, 2 ancho chillies and 2 pasilla chillies, all deseeded. Soak in hot water for 25 minutes.

   

   💡 Press chillies flat on the hot griddle with a spatula for even toasting.

2. 2

   Blend the drained chillies with 5 garlic cloves, ½ onion, 1 teaspoon cumin, 1 teaspoon dried oregano and 200ml soaking water. Strain the sauce.

   
3. 3

   Cut 1.5kg pork leg or shoulder into 4cm cubes. In a large casserole, fry the meat in its own fat over high heat until well sealed and browned, about 15 minutes.

   

   💡 Do not stir during the first few minutes so the meat browns properly.

4. 4

   Pour the strained sauce over the browned pork. Add salt and 1 bay leaf. Reduce heat, cover and cook for 70-80 minutes until very tender.

   

   💡 If it dries out, add a little hot water.

5. 5

   Uncover for the last 15 minutes to reduce and concentrate the sauce. Adjust salt and serve with red rice, beans and flour tortillas.

   

   💡 The stew improves when reheated the next day.