Best Braised Pork With Red Chili Sauce Recipes

PUERCO PERDIGADO CON CHILE ROJO (BRAISED PORK WITH RED CHILE SAU

Puerco Perdigado Con Chile Rojo (Braised Pork With Red Chile Sau image

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

Ingredients

3 lbs lean boneless pork butt or 3 lbs pork shoulder
2 tablespoons salad oil
2 large onions, chopped
2 garlic cloves, minced
5 -6 teaspoons chili powder
1 teaspoon ground cumin
1 1/2 teaspoons oregano leaves, crumbled
1 1/4 cups water
1 teaspoon sugar
1 1/2 teaspoons salt
3 tablespoons tomato paste
1/2 cup whipping cream
pumpkin seeds, shelled
avocado, peeled pitted and sliced
tomatoes, cut into wedges
sour cream
lime, cut into wedges

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

RED CHILE PORK TAMALES

Red Chile Pork Tamales image

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

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
6 dried guajillo chiles, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
3 dried pasilla chiles, stemmed and seeded
2 teaspoons ground cumin
2 teaspoons dried Mexican oregano
6 cloves garlic
2 1/2 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces
2 bay leaves
32 dried corn husks
1 tablespoon apple cider vinegar
10 ounces lard, such as Manteca
1/2 teaspoon baking powder
1/2 teaspoon chile powder
Kosher salt
4 cups masa harina (instant corn flour) for tamales, such as Maseca Tamal
2 1/2 to 3 cups low-sodium chicken broth
Lime wedges, for serving, optional

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 BRAISED IN GUAJILLO CHILE SAUCE

Pork Braised in Guajillo Chile Sauce image

Daisy Martinez recipe. Guajillo chiles (sometimes spelled "huajillo") can be found at either regular grocery stores in the Mexican food section or Mexican food markets. Most of the cook time is passive.

Provided by Zanna_409104061

Categories Pork

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 lbs boneless pork shoulder, cut into 2-inch cubes
2 tablespoons sea salt or 2 tablespoons kosher salt
1 bay leaf
10 guajillo chilies (dried)
2 tablespoons olive oil
1 large Spanish onion, peeled and cut in half through the middle
3 fresh plum tomatoes, cut in half lengthwise through the core
1/4 cup canola oil or 1/4 cup lard
2 tablespoons all-purpose flour

Steps:

Put the pork in a heavy Dutch oven large enough to fit pork comfortably.
Pour in enough cold water to cover the meat by about 2 inches.
Add 2 tablespoons salt, bay leaf and bring to a boil.
Boil for one hour, skimming foam off surface as necessary.
Cut the stems off the guajillo chiles. Tap out the seeds.
Heat oil in a medium skillet over medium heat.
Add half the chiles and toast them in the skillet, turning with tongs, until they crisp up a bit and change color, about 4 minutes.
Lift out chiles and repeat with remaining chiles.
Pour enough boiling water over the toasted chiles to cover them. Soak until completely softened, about 20 minutes. Drain well.
Wipe out the skillet with paper towels, put the onion and tomatoes cut sides down in the skillet. Cook, turning the veggies as often as necessary, until tomatoes are blackened on all sides and the onions are blackened on both flat sides.
After the pork cooks one hour, ladle off 2 cups of the cooking liquid and pour into blender. Add onions and puree until smooth. Add chiles and tomatoes and blend until smooth.
Ladle off another 2 cups of the cooking liquid and set aside. Drain pork, discard remaining liquid, wipe out the pot.
Set the pot over medium-low heat and add the oil or lard. Stir in the flour and cook, stirring, 3-4 minutes.
Pour the chili sauce into the pot slowly, stir well.
Return the pork to a simmer, cover the pot and cook until tender, about 1 hour. While it cooks, there should be enough sauce to moisten the pork. If not, add reserved pork cooking liquid as needed.
Serve hot over white rice or with flour tortillas.