This succulent Pork with Red Chili Sauce is a flavor-packed masterpiece that combines tender meat with a bold, spicy kick. Perfect for weekend family dinners or special occasions, this dish requires minimal hands-on prep but delivers restaurant-quality results. In just 30 minutes of preparation and a leisurely 3-hour simmer, you’ll create a memorable meal that’s surprisingly light at only 57 calories per serving.
Main Ingredients
- Pork Cut: 1½ pounds pork loin shoulder or butt, ideal for slow cooking
- Base Aromatics: Large onion, 2 garlic cloves, bay leaves for depth of flavor
- Core Seasonings: Dried oregano, cumin, chili powder, salt, and black pepper
Red Chili Sauce Ingredients
- Dried Chiles: 4 California chile pods, seeds removed
- Liquid Base: 2 cups reserved pork broth for authentic flavor
- Sauce Seasonings: Oregano, cumin, chili powder, onion powder, garlic
- Thickener: 1 tablespoon flour and oil for perfect consistency
Preparation Steps
- Pork Preparation: Combine pork with aromatics and seasonings in slow cooker, cover with water, cook on LOW for 8 hours
- Meat Finishing: Reserve broth and shred cooked pork thoroughly
- Chile Preparation: Clean chiles under cold water, simmer with broth for 20 minutes
- Sauce Making: Blend chiles with seasonings until smooth, then make roux with oil and flour
- Final Assembly: Strain and cook sauce for 10 minutes, combine with shredded pork
Cooking Techniques
The slow cooker does most of the work in this recipe, making it perfect for busy days! When handling dried chilies, always use rubber gloves – those oils can really sting your hands. For the best texture, shred your pork while it’s still warm. When making the sauce, keep stirring as it cooks to prevent any flour clumps from forming. The sauce should be smooth and velvety, not too thick or thin.
Variations & Substitutions
Can’t find California chilies? Guajillo chilies work beautifully too! For the pork, both shoulder and butt cuts are great choices since they become super tender when cooked low and slow. If you prefer less heat, remove the chile seeds completely before soaking. Want it spicier? Leave a few seeds in or add an extra teaspoon of chili powder. You can also use chicken broth instead of the reserved pork broth in a pinch.
Serving Suggestions
This red chili pork shines in so many Mexican dishes! Stuff it into warm corn tortillas for amazing tacos, top with fresh cilantro and diced onions. It’s fantastic in burritos, enchiladas, or piled on tostadas with shredded lettuce and crema. For a low-carb option, serve it over cauliflower rice with fresh lime wedges. Don’t forget the sides – Mexican rice and refried beans make perfect companions!
Storage Tips
This pork gets even better the next day! Store it in an airtight container in the fridge for up to 4 days. The sauce might thicken up – just add a splash of broth when reheating. You can also freeze portions for up to 3 months in freezer-safe bags. Let it thaw overnight in the fridge before reheating gently on the stovetop or in the microwave.
Pork with Red Chili Sauce
Equipment
- Slow Cooker
- Blender
- Saucepan
Ingredients
For the pork:
- 1 1/2 pounds pork loin shoulder or butt
- 1 large onion chopped
- 1 bay leaves
- 2 cloves garlic
- 1/2 teaspoon dried oregano leaves
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the Red Chili Sauce:
- 4 dried california chile pods
Instructions
- Add pork, onion, bay leaf, garlic, oregano, cumin and salt and pepper to slow cooker. Cover the pork with water and cook on LOW for 8 hours or overnight.
- Drain the pork broth into a container and shred the cooked pork.
- Use rubber gloves to remove the stems and seeds from the dried chiles while rinsing them under cold water. Place chiles in a saucepan with 2 cups of reserved broth. Simmer, uncovered, for 20 minutes, then remove from heat.
- Transfer the chiles and broth to a blender. Add oregano, cumin, chili powder, onion powder, garlic and blend until smooth. Set aside.
- In the same saucepan you used to cook the chiles, add oil and cook over medium heat. Add flour and salt and stir for 1 minute. Strain the chili sauce from the blender and add it to the saucepan. Cook, stirring occasionally, for 10 minutes.
- Add red chili sauce to the meat, and stir to combine.
