Red Pepper Pork Stew / Guisado de Puerco en Chile Rojo

I have 2 Mexican dishes that are my absolute favorite and every time I go home to see my mom I know for sure I will be eating one or the other. The first is Chicken in a Mole sauce, the second is this
Guisado de Puerco en Chile Rojo, but for the sake of the readers of my blog I will call it…Pork Stew in Red Pepper Sauce! I had mentioned during my New Year post that I was able to get a recipe from my mom where I put together actual measurements…well here it is! Despite the amount of peppers, it is not overpowering of heat, it is tender and every bit has a ton of flavor. It takes a bit of time but it is well worth it! Really…a taste of my home. ☺

This recipe post is dedicated to all 4 of my siblings. It might not be exactly like mom’s dish but it’s close enough! When I started writing I knew that I wanted mom’s food here too where you guys can easily look up and make at home for your own family. I hope ya’ll enjoy it. ♥♥♥♥♥

Yields: 6-8 Servings Prep Time: 15 minutes Cook Time: 45 minutes

  • 4-5 Boneless Pork Chops (Cubed)
  • 7-9 Dried Peppers Cascavel (also known as Guajillo)
  • 1 Garlic Clove
  • 1 tsp Salt
  • 1/2- 1 tsp Salt (for Pork)
  • 1/2 tsp Black Pepper
  • 1/2 tsp Cumin
  • 2 Bay Leaves
  • Lard (Optional-for Pork)

Okay, first remove the stems and de-seed dried peppers.

Boil in roughly 4-6 cups of water, enough to thoroughly submerge dried peppers.

Peppers are done when they become dull in color, are soft and pliable.

In a blender add peppers, garlic, cumin, 1 tsp. of salt, pepper with about 1 cup of water.

Blend on high speed until smooth.

Cube pork chops about 1 inch thick.
*Any cut of pork meat will work, just make sure it has some fat to it.

In a large pan, cook and brown pork in a couple of tablespoons of lard on medium-high heat.

*The lard is optional (I’m trying to keep it relatively similar to my mothers) You can use any type of oil or shortening.

Salt to taste with remaining salt, about 1/2 tsp to 1 tsp should be enough.

Strain the pepper sauce over the cooked pork.

Straining is a very important step because it will keep any seeds and pepper pulp mixing in with the meat and sauce. You probably don’t want to chew on that!

Place two large bay leaves or 3-4 small bay leaves and turn the heat to medium-low, simmer for 15-20 minutes.

After 15-20 minutes the sauce should thicken, remove bay leaves before serving.

It is best with a side of rice and served hot!

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