Today we are making Puerco en Salsa de Guajillo (Pork in Guajillo Sauce). If I knew how to add gifs to my posts there would be many of people drooling and rubbing their bellies. You would see the little boy from Matilda in the epic chocolate cake scene. Yeap, that is how delicious I think it is. ♥
Imagine seared slow cooked pork in a guajillo sauce to tender deliciousness. Can you? You can’t? You’re right, you are going to have to make this dish for dinner tonight to come to a proper conclusion. Well let’s get to explaining shall we.
Slow Cooked All The Way
I don’t normally cook pork, but when I do, I slow cook those suckers. Slow cooking pork allows the meat to come off soft and tender, rather then giving it that chewy texture. This is my secret. Take a look at my Posole, I normally wake up at about 5 am to slow cook the pork for a good 5-6 hours. Same concept here, but don’t worry, you won’t need 6 hours. 1 – 1.5 hours should do it.
- Add the pork, a piece of onion, salt and enough water to cover the meat. Cook until the pork is fork tender at medium-low heat, about 1 hour.
Note: I should mention that we will be using some of the pork water to blend the guajillo chiles when we create the sauce. What I normally do is cook the pork and rehydrate the chiles simultaneously. Reserve 1.5 cups of the pork cooking water.
The convenient element of Mexican cooking is that many sauces and salsas are used interchangeably throughout various dishes. Take our Guajillo Sauce, which can be used with pork, chicken and in Enchiladas Rojas..
The guajillo chiles need to be re-hydrated (softened), blended and strained.
- Add the chile pods, peppercorns, whole cloves, onion, garlic and enough water to cover the chiles in a pot. Cook over medium heat until the pods softened and the color has changed from dark red to a hot pink.
- Let the chiles cool to the touch. Transfer to the blender, removing and discarding the stem.
- Add in the garlic and onions pieces, and 1.5 cups of pork water (from the boiling process).
- Process until smooth and strain into a bowl. Set aside.
Pork Sear and Bringing It All Together
Once all the components have been created, it is time to bring them together. The pork meat is now soft and easy to remove from the bone. I always like to give it a little color and I give it a quick sear with some onions. Nothing too crazy. After that it’s all about combining the sauce and pork together. Nom nom nom. ♥
- Heat the canola oil in a deep sauté pan over medium heat.
- Add the julienne onion and saute until soft and lightly golden brown.
- Add the pork and slightly sear and give the soft tender pork some color.
- Pour in the strained Guajillo Chile and bring to a low boil.
- Once boiling, add the Knorr’s Seasoning and stir well. Taste and make sure the taste is to your liking. Add 1 tsp at a time in order to prevent over-salt/seasoning.
- Allow the pork and sauce to fully marry together and simmer lightly for an additional hour.
Look at this pan of saucy heaven. ♥ Doesn’t it make you want to grab a tortilla, spread some beans on it, and pick up some pork meat with sauce from this pan? Eat taco style? If it doesn’t, you have NO IDEA what your are missing out on. This is Mexican cuisine at its finest. ♥
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Puerco en Chile Guajillo (Pork in Guajillo Sauce)
Slow Cooked Pork
- 2 lbs Pork Spareribs
- 2 oz Yellow Onion, piece
- 1 tsp Kosher Salt
- enough to cover the meat Water * Reserve 1.5 cups of cooked pork water to be used in Guajillo Sauce.
- 3.5 oz Guajillo Chile Pods (17 chile pods in my case)
- 2 oz Yellow Onion, piece
- .3 oz Garlic Cloves (2 large cloves)
- 1 tbsp Whole Black Peppercorns
- 1 tsp Whole Cloves
- enough to cover the chiles Water, tap
- 1.5 cups Reserved Pork Water
Puerco en Chile Guajillo
- 1 tbsp Canole Oil
- 2 oz Yellow Onion, julienne
- Slow Cooked (Boiled) Pork
- Guajillo Sauce * sub recipe from above
- 2 tsp Knorr's Chicken Bouillon Seasoning * see notes
Slow Cooked Pork
- Add the pork, onion, salt and enough water to cover in a appropriate size pot. Cook over medium-low heat until the pork is fork tender, about 1 hours. Drain and set aside, but reserve 1.5 cups of pork water (we will be using to blend the sauce).
- Add the guajillo chile pods, onion, garlic, peppercorns, whole cloves and enough water to cover in an appropriate size pot. Cook over medium heat until the chile pods are soft, and the color has gone from dark red to hot pink. Set aside and cool to the touch.
- Once cool, remove the stems from the pods and add the chile to a blender (discard the stems).
- Add the cooked onion piece, cooked garlic, and reserved 1.5 cups of the pork water. Blend until almost smooth (you will see the skin of the chile pods).
- Strain the sauce into a bowl and set aside. Discard the skin of the chiles left over from the straining process.
Puerco en Guajillo Sauce
- Heat the canola oil in a deep saute pan over medium heat.
- Add the julienne onions and saute until they are soft, and lighting golden brown, about 4 minutes. Be sure to constantly stir in order to prevent burning.
- Add the cooked pork and quickly lightly sear with the onions.
- Add the strained reserved Guajillo Sauce. Bring to a low boil. Reduce heat to medium-low.
- Mix in the Knorr's seasoning and bring to a simmer. Allow the seasoning to marry into the dish. Taste and make sure it is to your liking. If the chiles still taste raw, add in more seasoning as needed. Add 1 tsp at a time in order to prevent over salting/seasoning.
- Continue to cook in order for the sauce to penertrate the soft boiled pork meat. An additional 45 minutes to 1 hour should do the trick.
- Enjoy! Pair it with some boiled or refried pinto beans and corn tortilla for a stew-like taco experience!
- Prep time only includes the time it takes to get mis-en-place and all ingredients together
- Cook time includes the amount of time it takes to slow cooked pork, create the guajillo sauce and bring it all together
- Knorr's Seasoning can vary, always taste your sauce and make sure it is to your liking. Add in 1 tsp increments in order to prevent over salting/seasoning
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