Pork with Black Chile Sauce
Recipe GLPR4a20109314e1e5
Tender braised pork shoulder cooked in a deep, rich black chile sauce infused with garlic and warm spices. This traditional Mexican dish delivers authentic flavors from a simple but flavorful combination of pasilla chiles, cumin, and garlic. Serve with rice, tortillas, or your favorite sides for a satisfying main course.
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Ingredients
1½ pounds Pork shoulder
to taste Salt
4 Pasilla chiles (chile negro)
4 cups Boiling water
3 tablespoons Oil
4 teaspoons Garlic cloves, peeled
½ teaspoon Ground cumin
to taste Black pepper
Directions
Remove the stems and seeds from the pasilla chiles. Rinse them under cool water.
Place the cleaned chiles in a bowl and pour the 4 cups of boiling water over them. Let them soak for 15-20 minutes until they are soft and pliable.
Transfer the softened chiles and about 2 cups of the soaking liquid to a blender. Add the peeled garlic cloves and ground cumin. Blend until a smooth, dark sauce forms. Strain through a fine-mesh sieve if you prefer a smoother consistency.
Cut the pork shoulder into 2-inch pieces. Pat dry with paper towels and season generously with salt and black pepper.
Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches, brown the pork pieces on all sides until deeply caramelized, about 3-4 minutes per batch. Remove and set aside.
Pour the chile sauce into the pot, scraping up any browned bits from the bottom. Return all the browned pork to the pot and stir to coat evenly.
Bring the sauce to a simmer, then reduce the heat to low. Cover partially and simmer gently for about 3.5 to 4 hours, stirring occasionally, until the pork is very tender and the sauce has thickened and deepened in color. The internal temperature of the pork should reach 145°F for whole cuts.
Taste and adjust seasoning with additional salt and black pepper as needed. Serve hot with rice, tortillas, or your favorite accompaniments.
