{"id":6972,"date":"2026-06-27T20:59:01","date_gmt":"2026-06-27T20:59:01","guid":{"rendered":"https:\/\/isticharati.ma\/?p=6972"},"modified":"2026-06-27T20:59:01","modified_gmt":"2026-06-27T20:59:01","slug":"authentic-mexican-carne-de-puerco-en-chile-rojo-plate","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6972","title":{"rendered":"Authentic Mexican Carne de Puerco en Chile Rojo Plate"},"content":{"rendered":"

Nothing represents traditional Mexican home cooking quite like a hearty plate of Carne de Puerco en Chile Rojo<\/strong> 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.<\/p>\n

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.<\/p>\n

If you’re looking for an authentic Mexican comfort food recipe, this traditional plate is one you’ll want to make again and again.<\/p>\n

Why You’ll Love This Recipe<\/h2>\n

Authentic Mexican family recipe<\/p>\n

Rich homemade red chile sauce<\/p>\n

Tender, slow-simmered pork<\/p>\n

Perfect with rice, beans, and tortillas<\/p>\n

Great for meal prep<\/p>\n

Restaurant-quality flavor made at home<\/p>\n

Recipe Information<\/h2>\n

Prep Time:<\/strong> 20 minutes<\/p>\n

Cook Time:<\/strong> 1 hour 45 minutes<\/p>\n

Total Time:<\/strong> 2 hours 5 minutes<\/p>\n

Servings:<\/strong> 6<\/p>\n

Ingredients:<\/h1>\n

For the Pork<\/h2>\n

2 pounds (900 g) pork shoulder, cut into 1\u00bd-inch cubes<\/p>\n

2 tablespoons vegetable oil<\/p>\n

1 teaspoon salt<\/p>\n

\u00bd teaspoon black pepper<\/p>\n

For the Red Chile Sauce<\/h2>\n

8 dried Guajillo chiles<\/p>\n

4 dried New Mexico chiles<\/p>\n

2 dried Ancho chiles<\/p>\n

4 garlic cloves<\/p>\n

\u00bd white onion<\/p>\n

1 teaspoon ground cumin<\/p>\n

1 teaspoon Mexican oregano<\/p>\n

\u00bd teaspoon smoked paprika<\/p>\n

4 cups pork or chicken broth<\/p>\n

For the Mexican Rice<\/h2>\n

2 cups long-grain white rice<\/p>\n

2 tablespoons vegetable oil<\/p>\n

2\u00bd cups chicken broth<\/p>\n

\u00bd cup tomato sauce<\/p>\n

2 garlic cloves, minced<\/p>\n

\u00bc onion, finely chopped<\/p>\n

1 teaspoon salt<\/p>\n

For the Refried Beans<\/h2>\n

3 cups cooked pinto beans<\/p>\n

2 tablespoons lard or vegetable oil<\/p>\n

\u00bc onion, finely diced<\/p>\n

1 garlic clove, minced<\/p>\n

Salt to taste<\/p>\n

For Serving<\/h2>\n

Warm corn tortillas<\/p>\n

Lime wedges<\/p>\n

Fresh cilantro (optional)<\/p>\n

Instructions:<\/h1>\n

Step 1: Prepare the Chile Sauce<\/h2>\n

Remove the stems and seeds from the dried chiles.<\/p>\n

Toast them in a dry skillet over medium heat for 10 to 15 seconds per side until fragrant.<\/p>\n

Place the toasted chiles in hot water and soak for 20 minutes.<\/p>\n

Transfer the softened chiles to a blender with:<\/p>\n

Garlic<\/p>\n

Onion<\/p>\n

Ground cumin<\/p>\n

Mexican oregano<\/p>\n

Smoked paprika<\/p>\n

2 cups of the soaking liquid<\/p>\n

Blend until completely smooth.<\/p>\n

Strain the sauce through a fine-mesh sieve for a silky texture.<\/p>\n

Step 2: Brown the Pork<\/h2>\n

Heat the vegetable oil in a large Dutch oven over medium-high heat.<\/p>\n

Season the pork with salt and black pepper.<\/p>\n

Brown the pork in batches until nicely caramelized on all sides.<\/p>\n

Remove and set aside.<\/p>\n

Step 3: Simmer the Pork<\/h2>\n

Return all the pork to the pot.<\/p>\n

Pour in the strained chile sauce and add the broth.<\/p>\n

Bring to a gentle boil, then reduce the heat to low.<\/p>\n

Cover and simmer for 1\u00bd hours<\/strong>, stirring occasionally, until the pork is fork-tender and the sauce has thickened.<\/p>\n

Taste and adjust the seasoning with additional salt if needed.<\/p>\n

Step 4: Make the Mexican Rice<\/h2>\n

Heat the oil in a saucepan over medium heat.<\/p>\n

Add the rice and cook until lightly golden.<\/p>\n

Stir in the onion and garlic, cooking until fragrant.<\/p>\n

Add the tomato sauce, chicken broth, and salt.<\/p>\n

Bring to a boil, then reduce the heat to low, cover, and cook for 18\u201320 minutes<\/strong> until the rice is tender.<\/p>\n

Let it rest for 10 minutes before fluffing with a fork.<\/p>\n

Step 5: Prepare the Refried Beans<\/h2>\n

Heat the lard or oil in a skillet.<\/p>\n

Cook the onion until soft, then add the garlic.<\/p>\n

Add the cooked pinto beans with a little of their cooking liquid.<\/p>\n

Mash the beans with a potato masher while cooking until smooth and creamy.<\/p>\n

Season with salt to taste.<\/p>\n

Step 6: Assemble the Plate<\/h2>\n

Arrange generous portions of:<\/p>\n

Carne de Puerco en Chile Rojo<\/p>\n

Mexican rice<\/p>\n

Refried beans<\/p>\n

Warm corn tortillas<\/p>\n

Serve immediately with lime wedges and fresh cilantro if desired.<\/p>\n

Tips for the Best Carne de Puerco en Chile Rojo<\/h1>\n

Use Pork Shoulder<\/h3>\n

Pork shoulder becomes incredibly tender during slow cooking and absorbs the chile sauce beautifully.<\/p>\n

Toast the Chiles Carefully<\/h3>\n

Lightly toasting the dried chiles enhances their flavor without making them bitter.<\/p>\n

Strain the Sauce<\/h3>\n

For an authentic, restaurant-quality texture, always strain the blended chile sauce.<\/p>\n

Let It Rest<\/h3>\n

Allow the pork to rest in the sauce for 10\u201315 minutes before serving. The flavors continue to develop as it sits.<\/p>\n

Serving Suggestions<\/h1>\n

Complete your authentic Mexican plate with:<\/p>\n

Fresh guacamole<\/p>\n

Pico de gallo<\/p>\n

Sliced avocado<\/p>\n

Pickled jalape\u00f1os<\/p>\n

Grilled nopales (cactus)<\/p>\n

Mexican street corn (Elote)<\/p>\n

Storage Instructions<\/h1>\n

Refrigerator<\/h3>\n

Store leftovers in an airtight container for up to 4 days<\/strong>.<\/p>\n

Freezer<\/h3>\n

Freeze the pork in its sauce for up to 3 months<\/strong>.<\/p>\n

Reheating<\/h3>\n

Warm gently over medium-low heat, adding a splash of broth if the sauce has thickened too much.<\/p>\n

Frequently Asked Questions<\/h1>\n

Can I use beef instead of pork?<\/h2>\n

Yes. Beef chuck is an excellent substitute and creates a delicious variation known as Carne en Chile Rojo<\/strong>.<\/p>\n

Is this recipe spicy?<\/h2>\n

The recipe is generally mild to medium in heat. Guajillo and New Mexico chiles contribute more flavor than intense spiciness. Add \u00e1rbol chiles if you prefer a hotter dish.<\/p>\n

Can I make it in a slow cooker?<\/h2>\n

Absolutely. After browning the pork, combine everything in a slow cooker and cook on Low for 7\u20138 hours<\/strong> or High for 4\u20135 hours<\/strong> until the pork is tender.<\/p>\n

What type of tortillas should I serve?<\/h2>\n

Fresh, warm corn tortillas are the traditional choice, though flour tortillas are also delicious.<\/p>\n

Final Thoughts<\/h1>\n

This Authentic Mexican Carne de Puerco en Chile Rojo Plate<\/strong> 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. \ud83c\udf36\ufe0f\ud83c\uddf2\ud83c\uddfd\ud83c\udf5a\ud83d\udc16<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":6974,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6972","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t