📍 Where this dish comes from: Guadalajara, Jalisco · Hospicio Cabañas
Discover the history of this region →
Discover the history of this region →
Servings: 6 servings
Calories: 340kcal
Ingredients
- 2 lb pork shoulder or butt cubed 1-inch; sub: beef chuck
- 3 pods dried ancho chiles sub: pasilla
- 4 pods dried guajillo chiles sub: New Mexico red
- 1/2 medium yellow onion quartered; sub: white onion
- 4 garlic cloves sub: 1 tsp garlic powder
- 2 cups chicken or beef broth sub: bone broth
- 1 tbsp apple-cider vinegar sub: lime juice
- 1 tsp ground cumin sub: smoked paprika
- 1 tsp dried oregano Mexican; sub: marjoram
- Sea salt & pepper to taste
- Optional garnish: chopped cilantro sub: radish slices
Instructions
- Prep the chiles: Snap off stems, shake out seeds. Toast pods 30 sec per side in a dry skillet, then cover with hot water 5 min to soften.
- Blend the sauce: Drain chiles; blend with onion, garlic, broth, vinegar, cumin, oregano, 1 tsp salt until velvety.
- Load the slow cooker: Add cubed pork, season with pepper, pour sauce over, stir to coat.
- Cook low & slow: LOW 7–8 h, or HIGH 4 h. Pork should shred with a fork and sauce will thicken.
- Finish & serve: Taste for salt, thin with a splash of broth if needed, scatter cilantro. Spoon into bowls or over cauliflower rice.
Nutrition
Serving: 1serving | Calories: 340kcal | Protein: 32g | Fat: 22g | Fiber: 2g
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About This Dish
Let your kitchen wake up to the smell of pork slowly luxuriating in smoky ancho-guajillo sauce. With just 10 minutes of morning prep, you’ll return to fork-tender meat cloaked in a brick-red gravy that tastes like you hovered over the stove all day.
Health Benefits
- Pork shoulder provides the protein and fat that make this stew filling and satisfying.
- Ancho and guajillo chiles add deep flavor without any added sugar.