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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.
Love your recipes. Please, continue sharing!
Where can I find you tamale recipe to use this meat? It sounds so good!
Here’s my tamale recipe: https://tastesbetterfromscratch.com/mexican-tamales/
When you say cover the pork with water (in crockpot) does that mean pour water in until meat is submerged or is there a specific amount of water you pour in? Your instructions don’t say. Looking forward to making this planning on using it as the filling for tamales (gonna use your recipe as well).
Yes, just pour water in until the meat is covered.
Thank you. This has been on my cooking bucket list. And I’ve always been intimidated. I know I won’t have a room full of lively Mexican ladies to joke with while I make it. Thank you for breaking this down and simplifying the process. This is the kind of instructions that seem full proof. Thank you, I’ll cook the pork tomorrow, then look out Monday! Woo hoo!
Where is the recipe for the masa and corn husks and how to put together and steam. Thank you
You can find that here https://tastesbetterfromscratch.com/mexican-tamales/
Perfect!
AMAZING! 🤩 I am in love with this recipe, especially the sauce. I use this recipe with your tamale recipe (just as amazing!) and I just can’t get enough of it.
Thank you for providing this recipe and great instructions!
Hi this is my first time making these I have a bone in pork shoulder that is 10 pounds. I put in table spoons of spices instead of teaspoon. Is this going to be to much spice? Should I omit putting the spice in the red chilipods?
I’m making this with a slow cooker, how much water do you put?
Can you please suggest chiles for your pork with red sauce? I can’t get the California ones because I live in Scotland, but anco, guajillo, and A few other Mexican ones that I can’t think of right now.
I want to make these in honour of my grandfather. He loves them but could only get them in cans. I was only 18 when he passed and wasn’t much of a cool way back then.lol
I don’t have California (aka Anaheim) chilies where I live either. I will be using Guajillo. They are a bit spicier. If you have poblano peppers they are probably the closest to Anaheim with regard to flavor and spice level.
Look on Amazon. That’s where I bought mine.