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

READY IN: 2hrs 20mins
Recipe by cookiedog

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.

Top Review by rickoholic83

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! :)

Ingredients Nutrition


  1. Trim and discard fat from meat and cut into 1-inch cubes.
  2. 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.
  3. Add onion, garlic, chili powder, cumin, and oregano; cook until onion is limp.
  4. Stir in water, sugar, salt, and tomato paste; simmer, covered, until pork is fork tender (about 1 hour).
  5. Skim off fat and discard.
  6. Stir in cream and cook, stirring, until mixture boils.
  7. Turn into a serving dish and garnish with pumpkin seeds.
  8. 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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