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Carne de Puerco en Salsa de Mirasol

Recipes

A traditional Mexican pork stew featuring fresh Mirasol peppers and a rich, flavorful chile sauce.

Serves 6

Ingredients

For the Pork

  • 2 pounds pork shoulder, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups chicken broth

For the Mirasol Sauce

  • 10–12 fresh Mirasol peppers, stemmed and seeded
  • 2 medium tomatoes, roasted
  • 2 cloves garlic, roasted
  • ¼ onion, roasted
  • 1 teaspoon Mexican oregano
  • ½ teaspoon cumin
  • Salt to taste

Cook's Notes

  • Fresh Mirasol peppers have a bright, fruity flavor that is more vibrant than many green chiles.
  • Tomatoes can be increased based on personal preference. Adding extra tomatoes creates a milder, slightly sweeter sauce and increases the overall yield.
  • If fresh Mirasols are unavailable, dried Guajillo chiles can be substituted.
  • For extra richness, add diced potatoes during the last 30 minutes of cooking.

Directions

    1. Brown the Pork

    Heat the oil in a large Dutch oven or heavy pot. Brown the pork cubes on all sides. Add the diced onion and cook until softened. Stir in the garlic and cook for 1 minute.

    1. Simmer

    Add the chicken broth, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 1½ hours or until the pork is tender.

    1. Roast the Mirasol Peppers

    Roast the Mirasol peppers on a hot comal, cast-iron skillet, or grill until lightly blistered and softened.

    Roast the tomatoes, garlic, and onion until lightly charred.

    1. Make the Sauce

    Place the roasted peppers, tomatoes, garlic, onion, oregano, cumin, and a little broth into a blender. Blend until smooth.

    1. Finish the Stew

    Add the sauce to the pork and simmer uncovered for 20–30 minutes until slightly thickened.

    Taste and adjust seasoning.

    Serve

    Serve with warm flour tortillas, Mexican rice, beans, and sliced avocado.

    Cook's Notes

    • Fresh Mirasol peppers have a bright, fruity flavor that is more vibrant than many green chiles.
    • If fresh Mirasols are unavailable, dried Guajillo chiles can be substituted.
    • For extra richness, add diced potatoes during the last 30 minutes of cooking.