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Best Easy Puerco en Salsa de Chile Ancho Recipe

Name: Best Easy Puerco en Salsa de Chile Ancho Recipe
Total time: 90 min
Yield: 180 g
Ingredients: boneless pork shoulder 2 lbs; ancho chiles 4 pieces; yellow onion 1 cup; garlic cloves 4 cloves; tomatoes 1 cup; vegetable oil 2 tbsp; cumin 1 tsp; oregano 1 tsp; salt 1.5 tsp; black pepper 0.5 tsp; chicken broth 2 cups

Pork braised in a sweet, smoky ancho chile sauce until fork-tender. This high protein family dish develops rich, deep flavors that improve with each reheating.

Cook 90 min Difficulty NORMAL 297 kcal

#high protein #mediterranean #diabetic friendly

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Ingredients

Main ingredients

boneless pork shoulder 2 lbs
ancho chiles 4 pieces
yellow onion 1 cup
garlic cloves 4 cloves
tomatoes 1 cup
vegetable oil 2 tbsp

Seasonings/Sauce

cumin 1 tsp
oregano 1 tsp
salt 1.5 tsp
black pepper 0.5 tsp
chicken broth 2 cups

Nutrition summary

Carbohydrates 13 g 17%

Protein 28 g 38%

Fat 14 g 45%

Serving size 180g

Cooking steps

1

Toast the ancho chiles in a dry skillet over medium heat until fragrant and slightly puffed, about 2 minutes per side.
2

Remove stems and seeds from chiles, then soak in 1 cup hot water for 15 minutes to soften.
3

In a large Dutch oven, heat vegetable oil over medium-high. Sear pork shoulder pieces for 5 minutes per side until deep golden, then transfer to a plate.
4

In the same pot, sauté chopped onion and garlic over medium heat until translucent, about 4 minutes. Add tomatoes and cook an additional 2 minutes.
5

Blend soaked chiles with their liquid, sautéed vegetables, cumin, oregano, and chicken broth until smooth. Return pork to pot, pour sauce over, season with salt and pepper. Bring to a simmer, cover, and braise on low for 1.5 hours until pork is fork-tender, stirring occasionally and skimming excess fat.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The essential ingredient is the ancho chile, which gives the sauce its sweet, smoky flavor and deep reddish color. The combination of tender pork shoulder and the chile-based sauce defines the texture and character of Puerco en Salsa de Chile Ancho.

Q. How do I make sure the pork turns out fork-tender?

Braising the pork gently in the ancho chile sauce for 1.5 hours over low heat is critical. Searing the pork first develops flavor and seals in moisture; keeping the pot covered and stirring occasionally ensures even cooking and prevents the meat from drying.

Q. What steps prevent the sauce from becoming oily or heavy?

After the pork braises, skimming excess fat from the surface and maintaining a gentle simmer help the sauce stay balanced. Using only 2 tablespoons vegetable oil and lean cuts of pork also keeps the texture from getting greasy.

Q. What is the nutrition profile per serving?

Each serving provides 297 kcal with 28g protein (38%), 13g carbs (17%), and 14g fat (45%). The protein-to-carb ratio makes this a high protein dish suitable for those seeking balanced nutrition, and the moderate carbohydrate amount aligns with diabetic-friendly diets.

Best Easy Puerco en Salsa de Chile Ancho Recipe

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