Prepare to embark on a culinary journey that will transport you straight to the heart of Mexico with this mouthwatering Chile and Garlic Pork recipe! Imagine tender, succulent pork chunks infused with the rich, smoky heat of dried chiles and the bold punch of garlic, creating a dish so irresistible that your dinner guests will be begging for seconds. This isn't just a meal; it's a flavor explosion that promises to elevate your home cooking from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 lbs pork shoulder, cut into chunks
- 4 cloves garlic, minced
- 2-3 dried chiles (e.g., ancho or guajillo), rehydrated and chopped
- 1 onion, chopped
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup chicken broth
Instructions
- Prepare the dried chiles by removing stems and seeds. Soak them in hot water for 15-20 minutes until soft and pliable. Drain and chop finely.
- Pat the pork shoulder chunks dry with paper towels. Season generously with salt, pepper, and cumin, ensuring even coating.
- Heat olive oil in a large heavy-bottomed Dutch oven or deep skillet over medium-high heat. Brown the pork chunks in batches, creating a deep golden crust on all sides. This should take about 5-7 minutes per batch.
- Remove browned pork and set aside. In the same pan, sauté chopped onions until translucent, about 3-4 minutes.
- Add minced garlic and chopped rehydrated chiles to the onions. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Return the browned pork to the pan. Pour in chicken broth, scraping the bottom of the pan to release any browned bits.
- Reduce heat to low, cover the pan, and simmer for 35-40 minutes. The pork should become tender and easily pull apart.
- Uncover and continue cooking for an additional 5-10 minutes to reduce the sauce and concentrate flavors.
- Taste and adjust seasoning with additional salt and pepper if needed. Let rest for 5 minutes before serving.
- Serve hot, optionally garnished with fresh cilantro or accompanied by warm tortillas.
Tips
- Chile Selection: Choose dried chiles like ancho or guajillo for authentic flavor. Toast them lightly before rehydrating to enhance their complexity.
- Meat Preparation: Pat the pork shoulder dry before seasoning to ensure a perfect golden-brown crust during browning.
- Browning Technique: Don't overcrowd the pan when searing meat. Brown in batches to achieve a deep, caramelized exterior.
- Low and Slow: The key to tender pork is gentle, slow cooking. Keep the heat low and let the meat simmer until it's fork-tender.
- Flavor Layering: Toast your spices briefly before adding to develop deeper, more robust flavors.
- Sauce Consistency: If the sauce is too thin after cooking, reduce it uncovered to concentrate the flavors.
- Make Ahead: This dish tastes even better the next day, so don't hesitate to prepare it in advance.
- Serving Suggestions: Pair with warm corn tortillas, Mexican rice, or a fresh cilantro-lime slaw for a complete meal.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 5g
Protein: 35g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 120mg
