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You are here: Home » Recipes » Pork

Guajillo Pork Stew

Published: Feb 11, 2014 · Updated: Aug 14, 2019 by Mely Martínez

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This is one of those recipes that always come in handy when in a hurry. It’s really tasty and good comfort food for the cold winter days. I got this recipe in Cadereyta, a small town located in the northern state of Nuevo Leon, on one of our many trips between Monterrey and Texas. From time to time, we would stop to grab a bite at a small roadside stand where two young women used to sell tacos. They only had 3 types of filling for their tacos: beef tongue, picadillo, and this guajillo pork stew.

Easy Guajillo Pork Stew | Asado de Puerco Sencillo

Guajillo Pork Stew | Mexican Recipes

You never know where you’re going to pick up little bits of cooking wisdom from, and those ladies were glad to share theirs. They called this dish Asado de Puerco/Pork Stew since that is a very famous name for a dish popular in the area, but everyone has their own particular way of cooking. It is also known as Chile Colorado, using local peppers from Sonora and Chihuahua, where they also add vinegar and flour, which acts as a thickening agent. This version has fewer ingredients but is tasty nonetheless.

The women just gave me a list of ingredients, with no quantities, measurements, or cooking times. But it is now a classic, not only in our home but at some of my siblings’ homes, too.

You can use other types of meats instead of pork, like chicken, shrimp or beef. The leftovers taste even better the next day and are a popular filling for tacos or gorditas.
For a more elaborated recipe of Asado de Puerco, click HERE.

How to make Guajillo Pork Stew

JUMP TO FULL INSTRUCTIONS

DIRECTIONS:

Guajillo Pork Stew | Ingredients | Mexican Recipes

  • Place Guajillo peppers and garlic cloves into a saucepan and cover with water. Cook for about 15 minutes until peppers are soft. (Please check the ingredients list below)
  • While the peppers are cooking, add the meat and bay leave into a the skillet and cover with ½ cup of water. Simmer in a low heat until meat is tender. About 20 minutes.
  • Place peppers and garlic in the blender with 1 cup of the water where they were cooked, cumin and Mexican oregano. Process until you have a smooth sauce.
Guajillo Pork Stew | asado sencillo | Mexican Recipes
  • Pour sauce into the skillet with the meat and keep cooking in low heat. Use a strainer to pour the sauce in case it isn’t smooth enough.
Guajillo Pork Stew | asado sencillo
  • Season with salt and pepper and keep simmering for about 10 more minutes. After that time, any fat from the meat will float to the sauce surface like in the picture above to the right.
  • Serve with white rice and a salad. Enjoy with warm tortillas. 

¡Buen provecho!

Mely,

More recipes:
Pork Chops with Purslane in Tomatillo Sauce
Black Beans and Pork Cracklings Tamales.

📖 Recipe

Guajillo Pork Stew

Mely Martínez
Guajillo Pork Stew - This is one of those recipes that always come in handy when in a hurry. It’s really tasty and a good comfort food for the cold winter days. I got this recipe in Cadereyta, a small town located in the northern state of Nuevo Leon, on one of our many trips between Monterrey and Texas.
4.13 from 16 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
0 minutes mins
Total Time 50 minutes mins
Course Pork, Salsas
Cuisine Mexican
Servings 6 Servings
Calories 320 kcal

Ingredients
  

  • 6 guajillo peppers cleaned and deveined.
  • 3 garlic cloves peeled
  • 1 ½ Lb. Cubed pork shoulder meat
  • 1 Bay leave
  • ½ teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • Salt and pepper to taste

Instructions
 

  • Place Guajillo peppers and garlic cloves into a saucepan and cover with water. Cook for about 15 minutes until peppers are soft.
  • While the peppers are cooking, add the meat and bay leave into a the skillet and cover with ½ cup of water. Simmer in a low heat until meat is tender. About 20 minutes.
  • Place peppers and garlic into the blender with 1 cup of the water where they were cooked, cumin and mexican oregano. Process until you have a smooth sauce.
  • Pour sauce into the skillet with the meat and keep cooking in a low heat. Use a strainer to pour the sauce in case it isn’t smooth enough.
  • Season with salt and pepper and keep simmering for about 10 more minutes. After that time, any fat from the meat will float to the sauce surface like in the picture above to the right.

Serve with white rice and a salad. Enjoy with warm tortillas.

    Notes

    • The sauce(Adobo) for this stew is a key ingredient for many dishes like enchiladas, tamales, pozole, menudo, etc. If you have the ingredients and the time, make extra and freeze for later use.

    Nutrition

    Serving: 1ServingCalories: 320kcalCarbohydrates: 3gProtein: 27gFat: 22gSaturated Fat: 8gCholesterol: 98mgSodium: 119mgPotassium: 455mgFiber: 1gSugar: 1gVitamin A: 944IUVitamin C: 2mgCalcium: 43mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

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    1. May

      May 02, 2020 at 12:58 am

      5 stars
      This recipe was so simple and quick to make. It required very little ingredients but it was so flavorful. We loved it. Thank you so much for sharing!!!

      Reply
    2. Blaine

      April 07, 2020 at 10:54 pm

      I love this recipe, for a twist I used 4 guajillo Chiles and 2 pasilla chiles. The whole family loves it!

      Reply
    3. Michael

      February 10, 2020 at 7:44 pm

      Made this tonight, never made a Guisada before. A local Hispanic grocery here in Carolina's make Guisado on weekends. Different from this recipe, but they are what started me searching for recipes. This is excellent, although I have nothing to say its what someone's Mom in Mexico makes. But it is delicious, the sauce reminds me of Tamale's. Also you can always tell an authentic recipe when the ingredients are few. This is one of those! So much flavor from so few ingredients are the realm of true cooks. I passed up many recipes which had 10-12 ingredients!! I look for rustic as that indicates someone's mother making a daily meal. I love this and its a keeper, thank you for sharing with us!

      Reply
      • Mely Martínez

        February 10, 2020 at 11:46 pm

        Hello Michael,
        Thank you for trying the recipe. There are many recipes in Mexico that we call "Carne guisada", it all depends on the cook's choice of ingredients. I'm so glad to know you enjoyed this dish. Happy cooking!

        Reply
    4. Chelaina

      January 25, 2019 at 6:10 pm

      5 stars
      Super easy and delicious!!! Love it

      Reply
    5. Tracey

      November 11, 2018 at 8:14 pm

      5 stars
      Made this recipe...it was excellent! I have made it several times since and is one of my favorites.

      Reply
      • mmartinez

        November 11, 2018 at 8:51 pm

        Hello Tracy,
        So glad to know you enjoy it. If you let the meat cook a little longer until very tender, it is perfect to make tacos with flour tortillas and served with a salsa ver.

        Reply
    6. Belinda

      April 13, 2018 at 2:29 pm

      Can we just use whole oregano.

      Reply
      • mmartinez

        April 13, 2018 at 2:54 pm

        Hello Belinda, do you mean fresh oregano? And not whole oregano?

        Reply
    7. Eric

      August 31, 2017 at 2:05 pm

      Thank you for this recipe. I added a couple chile moritas for extra complexity (Or rather I just wanted experiment). Also I just put the salsa on the meat without searing first and stewed for 3 hours in the oven. So rich and tender with great heat. Will be making again without the chile morita to compare next time.

      Reply
      • mmartinez

        September 01, 2017 at 12:48 am

        Hello Eric,

        Thank you for letting us know about your addition of morita peppers, such a great idea. Next time, I will try your version and bake as you mention.
        Happy cooking!

        Reply
    8. Anonymous

      April 26, 2017 at 11:08 pm

      Hello I am a Canadian living for more than nine years in Oaxaca.
      I found this recipe after buying a bunch of Guajillos for a different meal and was looking for ideas.
      I made it basically the same but added a bit more water. potatoes, carrots, celery, chayote, mushrooms, and onion. just like in a stew from home. Simmered it for a wile and thickened it with a rue.

      Yum

      Reply
    9. Anonymous

      August 02, 2016 at 10:21 pm

      Mely sauce is a bit bitter will that go away during simmering...

      Reply
      • mmartinez

        August 02, 2016 at 11:28 pm

        Did you roast the pepper. The bitter taste doesn't go away easily. 🙁

        Reply
      • Anonymous

        August 06, 2016 at 7:49 pm

        No I didn't I cooked them in the water a stated, will the roasting change the bitterness..

        Reply
      • Anonymous

        October 22, 2016 at 8:29 pm

        Try adding a touch of sugar... start with a quarter of a teaspoon...does it for me.

        Reply
    10. Paul Greene

      March 23, 2016 at 11:40 pm

      I made this tonight, but I used the Herdez Red Guajillo Chile Sauce ... added the cumin,mexican oregano, garlic,a chipolte in adobo, and a little water to the sauce .. was FABULOUS

      Reply
    11. glycogenisis

      May 19, 2014 at 11:57 pm

      This looks amazing! Do you think it could be done in a slow cooker?

      Reply
      • Nalleli Nunez

        July 29, 2019 at 12:32 pm

        Yes, and you could add the sauce (Chile’s) probably no later than and hour before it’s done cooking the meat. I am doing in it tonight for 6 hours 😉

        Reply
    12. Laly Today

      May 10, 2014 at 11:09 am

      Buena receta... nosotros de los Cavazos, Nuevo Leon - ponemos una pizca de clavo y un poco hueso de aguacate.

      Reply
    13. Ziho

      March 08, 2014 at 5:54 pm

      Qué delicia Mely!

      Saludos!

      Reply
    14. Lea Ann

      February 22, 2014 at 8:22 pm

      I love recipes like this. Sounds wonderful. Pinning this one.

      Reply
    15. Nora

      February 12, 2014 at 2:39 pm

      Mely, es justo como lo hace mi suegra, idéntico, y a mis hijos les gusta más el de su abuela! Ya se me antojó muchísimo!

      Besos

      Reply
      • Mely

        February 14, 2014 at 3:04 pm

        Super sencillo, verdad. Saludos.

        Mely

        Reply

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    About me

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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