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Guajillo Pork Stew

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.
Course Pork, Salsas
Cuisine Mexican
Prep Time 10 minutes
Cook Time 40 minutes
0 minutes
Total Time 50 minutes
Servings 6 Servings
Calories 320kcal


  • 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


  • 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.


    • 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.


    Serving: 1Serving | Calories: 320kcal | Carbohydrates: 3g | Protein: 27g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 119mg | Potassium: 455mg | Fiber: 1g | Sugar: 1g | Vitamin A: 944IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg