Pixicook
HomeRecipesMexicanPuerco y Papas al Guajillo
recipe image

Puerco y Papas al Guajillo

clock-icon390 minutes
author-image
Author
Pixicook editorial team

A traditional Mexican dish with a rich guajillo sauce, tender pork, and potatoes.

Ingredients for Puerco y Papas al Guajillo

units in
USchevron
serves
6 peoplechevron

Pork Shoulder, cubed

0 lb

Potatoes

0 lb

Dried Guajillo Chiles, toasted

0 oz

Dried Oregano

teaspoons

Salt

to taste

How to Make Puerco y Papas al Guajillo

1. Arrange Ingredients in Slow-Cooker

Begin by arranging the potatoes and cubed pork shoulder in your slow-cooker.

2. Toast Guajillo Chiles

Toast the dried guajillo chiles in a skillet over medium heat for about 20 seconds on each side, pressing them down with a spatula until they become aromatic and their color lightens slightly.

3. Create the Sauce

In a blender, combine the toasted chiles, fire-roasted diced tomatoes, garlic cloves, dried oregano, Worcestershire sauce, salt, and a splash of water. Blend until smooth, then strain through a medium-mesh strainer to remove any solids.

4. Combine and Cook

Pour the sauce over the pork and potatoes in the slow-cooker, ensuring everything is well-coated. Cook for 6 hours on high in the slow-cooker, or combine the pork, potatoes, and sauce in a pot and braise at 300 degrees Fahrenheit for 2.5 to 3 hours in the oven.

5. Season and Serve

After cooking, adjust the seasoning with salt and add water if necessary to achieve the desired consistency. Serve garnished with freshly chopped cilantro and white onion.

Pitfalls and tips

Selecting the Right Meat

Opt for shoulder or butt cut, which are marbled with fat, for tenderness.

Patience with the Sautéing

Brown the pork well to develop a rich flavor through the Maillard reaction.

Resting Period

Let the dish rest after cooking for flavors to meld and meat to reabsorb juices.

Prepping the Guajillo Chiles

Toast the chiles before rehydrating to enhance their flavor, but avoid burning.

Acid Balancing

Add lime juice or vinegar at the end to brighten and balance the rich flavors.

Comments (0)

Add your comment...

Explore More Mexican recipes

Explore More Collections

One-Pot Orzo with Snap Peas, Asparagus, and Basil

Easter Brunch

Crispy Herb-Crusted Dijon Chicken

Baked Chicken

Chicken Katsu with Shredded Cabbage and Scallions

Chicken Fried

Hearty Red Lentil Soup

Easy Winter