Nothing represents traditional Mexican home cooking quite like a hearty plate of Carne de Puerco en Chile Rojo served with fluffy Mexican rice, creamy refried beans, and warm corn tortillas. This beloved family meal features tender pork simmered in a rich homemade red chile sauce made from dried Mexican chiles, creating a deep, smoky flavor that’s both comforting and satisfying.
Popular throughout Northern and Central Mexico, this dish is a staple at family gatherings, Sunday lunches, and holiday celebrations. The slow-cooked pork absorbs the bold flavors of the chile sauce while remaining incredibly tender, making every bite unforgettable.
If you’re looking for an authentic Mexican comfort food recipe, this traditional plate is one you’ll want to make again and again.
Why You’ll Love This Recipe
Authentic Mexican family recipe
Rich homemade red chile sauce
Tender, slow-simmered pork
Perfect with rice, beans, and tortillas
Great for meal prep
Restaurant-quality flavor made at home
Recipe Information
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Servings: 6
Ingredients:
For the Pork
2 pounds (900 g) pork shoulder, cut into 1½-inch cubes
2 tablespoons vegetable oil
1 teaspoon salt
½ teaspoon black pepper
For the Red Chile Sauce
8 dried Guajillo chiles
4 dried New Mexico chiles
2 dried Ancho chiles
4 garlic cloves
½ white onion
1 teaspoon ground cumin
1 teaspoon Mexican oregano
½ teaspoon smoked paprika
4 cups pork or chicken broth
For the Mexican Rice
2 cups long-grain white rice
2 tablespoons vegetable oil
2½ cups chicken broth
½ cup tomato sauce
2 garlic cloves, minced
¼ onion, finely chopped
1 teaspoon salt
For the Refried Beans
3 cups cooked pinto beans
2 tablespoons lard or vegetable oil
¼ onion, finely diced
1 garlic clove, minced
Salt to taste
For Serving
Warm corn tortillas
Lime wedges
Fresh cilantro (optional)
Instructions:
Step 1: Prepare the Chile Sauce
Remove the stems and seeds from the dried chiles.
Toast them in a dry skillet over medium heat for 10 to 15 seconds per side until fragrant.
Place the toasted chiles in hot water and soak for 20 minutes.
Transfer the softened chiles to a blender with:
Garlic
Onion
Ground cumin
Mexican oregano
Smoked paprika
2 cups of the soaking liquid
Blend until completely smooth.
Strain the sauce through a fine-mesh sieve for a silky texture.
Step 2: Brown the Pork
Heat the vegetable oil in a large Dutch oven over medium-high heat.
Season the pork with salt and black pepper.
Brown the pork in batches until nicely caramelized on all sides.
Remove and set aside.
Step 3: Simmer the Pork
Return all the pork to the pot.
Pour in the strained chile sauce and add the broth.
Bring to a gentle boil, then reduce the heat to low.
Cover and simmer for 1½ hours, stirring occasionally, until the pork is fork-tender and the sauce has thickened.
Taste and adjust the seasoning with additional salt if needed.
Step 4: Make the Mexican Rice
Heat the oil in a saucepan over medium heat.
Add the rice and cook until lightly golden.
Stir in the onion and garlic, cooking until fragrant.
Add the tomato sauce, chicken broth, and salt.
Bring to a boil, then reduce the heat to low, cover, and cook for 18–20 minutes until the rice is tender.
Let it rest for 10 minutes before fluffing with a fork.
Step 5: Prepare the Refried Beans
Heat the lard or oil in a skillet.
Cook the onion until soft, then add the garlic.
Add the cooked pinto beans with a little of their cooking liquid.
Mash the beans with a potato masher while cooking until smooth and creamy.
Season with salt to taste.
Step 6: Assemble the Plate
Arrange generous portions of:
Carne de Puerco en Chile Rojo
Mexican rice
Refried beans
Warm corn tortillas
Serve immediately with lime wedges and fresh cilantro if desired.
Tips for the Best Carne de Puerco en Chile Rojo
Use Pork Shoulder
Pork shoulder becomes incredibly tender during slow cooking and absorbs the chile sauce beautifully.
Toast the Chiles Carefully
Lightly toasting the dried chiles enhances their flavor without making them bitter.
Strain the Sauce
For an authentic, restaurant-quality texture, always strain the blended chile sauce.
Let It Rest
Allow the pork to rest in the sauce for 10–15 minutes before serving. The flavors continue to develop as it sits.
Serving Suggestions
Complete your authentic Mexican plate with:
Fresh guacamole
Pico de gallo
Sliced avocado
Pickled jalapeños
Grilled nopales (cactus)
Mexican street corn (Elote)
Storage Instructions
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze the pork in its sauce for up to 3 months.
Reheating
Warm gently over medium-low heat, adding a splash of broth if the sauce has thickened too much.
Frequently Asked Questions
Can I use beef instead of pork?
Yes. Beef chuck is an excellent substitute and creates a delicious variation known as Carne en Chile Rojo.
Is this recipe spicy?
The recipe is generally mild to medium in heat. Guajillo and New Mexico chiles contribute more flavor than intense spiciness. Add árbol chiles if you prefer a hotter dish.
Can I make it in a slow cooker?
Absolutely. After browning the pork, combine everything in a slow cooker and cook on Low for 7–8 hours or High for 4–5 hours until the pork is tender.
What type of tortillas should I serve?
Fresh, warm corn tortillas are the traditional choice, though flour tortillas are also delicious.
Final Thoughts
This Authentic Mexican Carne de Puerco en Chile Rojo Plate is a timeless example of traditional Mexican comfort food. Tender pork simmered in a rich homemade red chile sauce, paired with fluffy Mexican rice, creamy refried beans, and warm corn tortillas, creates a meal that’s both rustic and deeply satisfying. Whether you’re cooking for a family dinner or celebrating a special occasion, this authentic recipe brings the heart of Mexican home cooking to your table. 🌶️🇲🇽🍚🐖