protein

Puerco Colorado

Name: Puerco Colorado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: protein
Ingredients: 1 packages diced pork (quantity per package varies, confirm with source); 300 ml (1¼ cups) guajillo chile puree; 2 garlic cloves; 1½ tbsp fresh oregano; 1 yellow onions, cut into thin strips; 2½ tbsp liquid chicken base; 80 ml (¼ cup) pineapple vinegar (see recipe, row 96); Canola oil for cooking

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Prep

15 minutes

Cook

30 minutes

Total

45 min

Serves

4 servings

Savory, deeply red, and tangy from the pineapple vinegar, puerco colorado is a quick-braise pork dish that gets its color and flavor from guajillo. The onion softens into the sauce and the pork stays moist from a short simmer rather than a long braise.

Ingredients

1 packages diced pork (quantity per package varies, confirm with source)
300 ml (1¼ cups) guajillo chile puree
2 garlic cloves
1½ tbsp fresh oregano
1 yellow onions, cut into thin strips
2½ tbsp liquid chicken base
80 ml (¼ cup) pineapple vinegar (see recipe, row 96)
Canola oil for cooking

Instructions

1
Heat a splash of canola oil in a large pot over medium heat.
2
Add the diced pork in batches and cook until browned on the outside, about 5–7 minutes per batch.
3
Return all the pork to the pot. Add the onions and continue cooking until the onions are lightly golden.
4
Blend the garlic cloves with the guajillo puree until smooth. Pour over the pork and onions.
5
Add the oregano, pineapple vinegar, and chicken base.
6
Stir to combine. Bring to a boil, then lower to a simmer.
7
Cook for 20 minutes until the sauce has thickened slightly and the pork is cooked through.
8
Taste and season with salt.

Cook's Note

Brown the pork in batches rather than all at once, crowding the pot means the pork steams rather than browns, and you lose the crust that gives the dish its texture.

Best Served With

Rice, warm tortillas, or with pickled jalapeño and crumbled queso fresco.

Why This Recipe Works

Guajillo has a natural mild acidity and fruity heat that carries into the sauce as it simmers. The pineapple vinegar adds brightness and a second layer of acidity that keeps the heavy guajillo flavor from tasting flat.

Make It Yours

Add a few dried ancho chiles to the guajillo puree for more body.
Serve over rice with pickled jalapeño on the side.

Leftover Strategy

Keeps refrigerated for 3–4 days in the sauce. Reheats well.

Want to impress guests with this dish? Ask Jeff →

Pairing

Cold Mexican lager ↗ or a light fruity red like Garnacha.

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