Shredded Pork in Red Chili

6 to 8 Serves

Roasted chiles lend a warm undertone to Southwestern-inspired braised pork with beans.


  • 4 dried ancho chiles

  • 4 dried guajillo chiles

  • 4 dried mulato chiles

  • 1 chipotle chile

  • 8 garlic cloves, unpeeled

  • 4 ½ cups boiling water

  • 1 can (28 ounces) whole peeled tomatoes

  • 1 ½ cups warm water

  • ½ teaspoon ground cinnamon

  • teaspoon ground cumin

  • ½ teaspoon dried oregano

  • ½ teaspoon dried thyme

  • Coarse salt and freshly ground pepper

  • 1 teaspoon cider vinegar

  • 3 tablespoons extra-virgin olive oil

  • 1 ½ pounds boneless pork shoulder, cut into 2-inch cubes

  • 1 small onion, finely chopped

  • 1 ½ cups ½-inch-cubed peeled yuca

  • 1 cup dried red kidney beans, soaked in water overnight

  • Hominy, warm tortillas, Mexican crema or sour cream, and jalapeno chile slices, for serving (optional)


  1. Preheat oven to 300 degrees. Spread chiles and garlic on a baking sheet. Roast until softened, 5 minutes. Let cool slightly.

  2. Tear chiles into pieces, discarding stems and seeds. Add to boiling water, remove from heat, and top with a small plate. Let stand 30 minutes. Drain, reserving 1/2 cup water. Puree chiles, tomatoes, reserved water, and warm water.

  3. Peel garlic. With a mortar and pestle, pound garlic, spices, herbs, 2 teaspoons salt, and the vinegar into a paste.

  4. Heat oil in a Dutch oven over medium-high heat. Season pork generously with salt and pepper. Working in batches, cook pork until browned, about 4 minutes per side. Transfer to a plate.

  5. Add onion to pot, and cook for 5 minutes. Stir in paste, and cook for 2 minutes. Stir in pork, yuca, beans, chile mixture, and salt and pepper to taste. Bring to a simmer. Cover, and place in oven until tender, about 3 hours. Stir in hominy, and serve with tortillas, crema or sour cream, and jalapenos if desired.

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