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)
- 1¼ cups (300 ml) guajillo chile puree
- 2 garlic cloves
- 1½ tbsp fresh oregano
- 1 yellow onions, cut into thin strips
- 2½ tbsp liquid chicken base
- ¼ cup (80 ml) pineapple vinegar (see recipe)
- Canola oil for cooking
Instructions
- 1Heat a splash of canola oil in a large pot over medium heat.
- 2Add the diced pork in batches and cook until browned on the outside, about 5–7 minutes per batch.
- 3Return all the pork to the pot. Add the onions and continue cooking until the onions are lightly golden.
- 4Blend the garlic cloves with the guajillo puree until smooth. Pour over the pork and onions.
- 5Add the oregano, pineapple vinegar, and chicken base.
- 6Stir to combine. Bring to a boil, then lower to a simmer.
- 7Cook for 20 minutes until the sauce has thickened slightly and the pork is cooked through.
- 8Taste 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.
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Pairing
Cold Mexican lager or a light fruity red like Garnacha.