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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.
Turned out so good and perfect for our Christmas tamales
Haven’t made this reciepe but it seems authentic. Really excited to try it for this holiday 2023. Thank you for sharing this recipe.
Made the slow cooker pork/red sauce and it is wonderful. Wondering if I can freeze both the leftover pork and red chili sauce.
Thanks again for the recipe, very easy to follow.
Excited to try. Thank you for doing this. QUESTION- under instruction for Red Chili sauce on step #3, what am I cooking in the pan? I am reading that the chilis et al are still in the blender. What ingredient am I missing?
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… So you are cooking the flour to a light beige color… before adding the stuff from the blender… Don’t burn the flour… keep stirring as you are cooking the flour and adding the chile sauce
This recipe turned out so great!! I have never made tamales and this recipe will make a wonderful tasty filling for my tamales! Tomorrow is my birthday and my friends will come over to make tamales with me! Thank you for a great recipe!! Btw…I doubled the recipe too.
Can chicken be used instead of pork? If yes, would the meat cooking be the just replace with 1.5 lbs of chicken?
I just made the sauce as a chip dip!! it’s so good!!
Made the red chilli sauce and made it way to spicy is there anyway to die down the sauce before blending it. Made the recipe before and it was perfect I think I used different peppers this time though
You could add some tomato sauce to help mellow it out.
The Mexican recipes, especially tamales look great, can’t wait to try several. I’M 86 years old and fighting latter stages of Lukemia but I guarantee you I will be cooking soon. Your recipes seem easy to follow and as I send this response, my daughter is putting together a grocer list for Tamales. Thank you, I’ll let you know the results. Bob
Delicious.