Puerco Perdigado Con Chile Rojo (Braised Pork With Red Chile Sau

"This can be served in a burrito or with rice and beans. The meat comes out very tender in a mild sauce. Don't forget the avocado and a cold Mexican Beer. Prep time is an estimate."
 
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photo by Mommy Diva photo by Mommy Diva
photo by Mommy Diva
photo by Mommy Diva photo by Mommy Diva
photo by Stephanie Y. photo by Stephanie Y.
Ready In:
2hrs 20mins
Ingredients:
17
Serves:
6
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ingredients

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directions

  • Trim and discard fat from meat and cut into 1-inch cubes.
  • In a wide frying pan, heat oil over medium-high heat; add meat a few pieces at a time and cook until lightly brown. Push to sides of pan.
  • Add onion, garlic, chili powder, cumin, and oregano; cook until onion is limp.
  • Stir in water, sugar, salt, and tomato paste; simmer, covered, until pork is fork tender (about 1 hour).
  • Skim off fat and discard.
  • Stir in cream and cook, stirring, until mixture boils.
  • Turn into a serving dish and garnish with pumpkin seeds.
  • To serve, fill warm tortillas with meat and garnish with avocado, tomato, and sour cream. Offer lime to squeeze over servings.

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Reviews

  1. We really enjoyed this recipe. The meat was very tender. I made some fresh home made corn tortillas and before I knew it, my husband and daughter were in the kitchen over the pan and eating it right out of the pan with warm tortillas! I didn't even bother to set the table for dinner! Thanks so much for this recipe. This is exactly the type of food we like!
     
  2. Oh my goodness! This is a fabulous, multi-purpose recipe! I had permission from cookiedog to try this in the crockpot so that's exactly what I did. I cut a 3 lb pork shoulder (removing most of the fat) into bite-sized pieces. I then mixed all of the other ingredients, minus the whipping cream, in a large bowl. I put the pork into a 4 quart crockpot and topped it with the sauce. After mixing well, I set my crockpot on Low for 5 1/2 hours and added the whipping cream in the last 10 minutes of cooking. I served this to my roommate tonight with white rice, a side of guacamole, some pico de gallo and Trader Joe's Homemade Tortillas. We were cleaning our plates with the tortillas to get every little bit of the sauce! :D I'm taking the leftovers for lunch tomorrow with some rice to make into a taco. I'll top it with a few slices of avocado and my mom's salsa. Yum-O! BTW, this would also be awesome served alone with refried beans and spanish rice. Thanks so much for posting, cookiedog. Another fantastic recipe! :)
     
  3. Made this to cure the craving for rich Mexican food. It wasn't too spicy, as our 4, 7 and 8 year old loved it. But it had a very deep, rich flavor. Was great with white rice, tortillas and home made salsa Verde. My brother is getting into town tonight, and where he lives now doesn't have the best Mexican food, so Ill be making it again for him this evening. <br/><br/>I did not have any tomato pasted, so I subbed in 2 times as much tomato sauce. Worked like a charm!
     
  4. Oh, yum! I used chicken stock instead of just water. Might add some heat some other time.
     
  5. This is excellent!! We would give it 10 stars if we could. The meat is soo tender and the sauce such great flavor. Served it with Recipe #206911 and fresh corn tortillas.
     
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Tweaks

  1. Oh, yum! I used chicken stock instead of just water. Might add some heat some other time.
     
  2. This was very very good, will definitely be using this recipe often. I did use beef instead of pork. Next time I'd like to try this in the crock pot as well. Thanks!
     

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