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This pork with Red Chili Sauce is my favorite filling for tamales, burritos, tacos and more. It's made with a pork roast, spices, and a homemade red chili sauce.
While living in Mexico with my husband as a young married couple, I had that opportunity to learn to make some authentic Mexican dishes including Mexican rice, Pork Chile Verde, and homemade tamales! I have a seriously love for GOOD Mexican food!
My experiences with the people, food, and culture of Puebla, Mexico instilled in me a deep love of all things Mexican and you'll notice that the Mexican cuisine on my site gets more love and attention than all of the other types of cuisine!
Don't miss my full tutorial and step by step tips for how to use this pork and make homemade tamales!
For the Pork:
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Add pork, onion, bay leaf, garlic, oregano, cumin and salt and pepper to slow cooker. Cover the pork with water and cook on LOW for 8 hours or overnight.
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Drain the pork broth into a container and shred the cooked pork.
For the Mexican red chili sauce:
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Use rubber gloves to remove the stems and seeds from the dried chiles while rinsing them under cold water. Place chiles in a saucepan with 2 cups of reserved broth. Simmer, uncovered, for 20 minutes, then remove from heat.
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Transfer the chiles and broth to a blender. Add oregano, cumin, chili powder, onion powder, garlic and blend until smooth. Set aside.
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In the same saucepan you used to cook the chiles, add oil and cook over medium heat. Add flour and salt and stir for 1 minute. Strain the chili sauce from the blender and add it to the saucepan. Cook, stirring occasionally, for 10 minutes.
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Add red chili sauce to the meat, and stir to combine.
Serve with:
- Homemade Tamales
- Inside a burrito
- As a taco
- On a salad
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Shredded Pork with Red Chili Sauce
Ingredients
For the pork:
- 1 1/2 pounds pork loin, shoulder or butt
- 1 large onion, , chopped
- 1 bay leaves
- 2 cloves garlic
- 1/2 teaspoon Dried oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the Red Chili Sauce:
- 4 dried california chile pods
- 2 cups reserved pork broth
- 1 teaspoon Dried oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 2 cloves garlic
- 1 Tablespoon oil, (vegetable or canola oil)
- 1 Tablespoon all-purpose flour
- 1/4 teaspoon salt
Instructions
For the pork:
- Add pork, onion, bay leaf, garlic, oregano, cumin and salt and pepper to slow cooker. Cover the pork with water and cook on LOW for 8 hours or overnight.
- Drain the pork, reserving the broth. Shred the meat.
For the Red Chili Sauce:
- Remove the stems and seeds from the dried chiles while rinsing them under cold water. Place chiles in a saucepan with 2 cups of broth from the cooked pork. Simmer, uncovered, for 20 minutes, then remove from heat.
- Transfer the chiles and broth to a blender. Add oregano, cumin, chili powder, onion powder, garlic and blend until smooth. Set aside.
- In the same saucepan you used to cook the chiles, add oil and cook over medium heat. Add flour and salt and stir for 1 minute.
- Strain the chili sauce from the blender and add it to the saucepan. Cook, stirring occasionally, for 10 minutes, then add the sauce to the shredded pork.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
The pork turned out delicious. An excellent filling for tamales.
I made two batches of this filling over a Friday-Saturday prep period for a Tamalada party I was planning for last Saturday (Dec 5th) with my daughter, grand-daughter, and great grand-daughter using your Mexican Tamale recipe. We’ve been doing this for a few years now, and love the get togethers and the end products. I didn’t have any California chilies, so substituted a mix of Guajillo, Pasilla, and Arbol chilies. Turned out great, but just needed a little more salt in the pork and/or the chili sauce. More like salt-to-taste in the pork and sauce recipes. To each his own, when it comes to salt, I suppose. God bless and Merry Christmas to all.
I followed this recipe almost exactly and its absolutely delicious! Perfectly tender and moist pork. Thanks so much !
How much water did you cover the pork roast with?
Is this too spicy for children?
Its mildly spicy (California chiles are mild in heat). My kids, ages 7,6, 3 years old have no problem with it :-).
my daughter does not even eat pepper because it is too hot, but she ate these.
I use this recipe all the time. My family loves it. 0
Can you substitue california chile, chile powder for the whole california chiles.
Yes you can. The flavor isn’t as strong, but yes you can.
I made tamales a few weeks ago using this recipe. We also did burritos.. My family loved it! Making them again today!
I’m so happy to hear it! Thank you for your comment!
delicious thank you
I plan to make tamales next week and I’ll use your recipe. I’ll let you know how my family likes it. It looks and sounds delicious.
Can I substitute beef for pork? What type of beef should I use? Thank you in advance
A beef raost would work well.
Pork with red Chilli sauce is even my favourite filling for a lot of dishes. I have tried it as a side dish with Steamed rice topped with cheese sauce and trust me it was amazing. I will definitely try your way of making Pork Chilli.
Sophie
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