Guajillo Spiced Pork and Potatoes Puerco Y Papas Al Guajillo
Transform your weeknight dinner routine with the bold and comforting flavors of *Guajillo Spiced Pork and Potatoes (Puerco y Papas al Guajillo)*. This hearty Mexican dish features tender, golden-seared pork shoulder and crispy russet potatoes simmered to perfection in a rich, aromatic guajillo chili sauce. The sauce, made from toasted guajillo chilies, ripe roma tomatoes, garlic, and a hint of vinegar, strikes the perfect balance between smoky, earthy, and slightly tangy. Seasoned with cumin, oregano, and a touch of optional ancho chili for added depth, it creates a vibrant, soul-warming meal with minimal effort. Ready in about an hour and perfect for pairing with warm tortillas or fluffy rice, this dish is both satisfying and versatile. Garnish with fresh cilantro for a burst of brightness and bring the authentic flavors of Mexico straight to your table!
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Recipe Information
Ingredients
- 1.5 pounds Pork shoulder (cut into bite-sized pieces)
- 3 medium Russet potatoes (peeled and diced into 1-inch cubes)
- 6 chilies Dried guajillo chilies (stems and seeds removed)
- 1 chili Dried ancho chili (optional, for extra depth)
- 2 medium Roma tomatoes (quartered)
- 3 cloves Garlic cloves
- 1 large White onion (halved, 1 half diced and the other half reserved for the sauce)
- 3 cups Chicken broth
- 3 tablespoons Vegetable oil
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 1 teaspoon Pepper
- 1 tablespoon White vinegar
- 0.25 cup Fresh cilantro (optional, for garnish)
Instructions
1. Heat a large skillet or Dutch oven over medium heat and add 1 tablespoon of vegetable oil. Sear the pork pieces until golden brown on all sides, about 6-8 minutes. Remove and set aside.
2. In the same skillet, add another tablespoon of vegetable oil and sauté the diced onion until translucent, about 3-4 minutes. Remove from heat.
3. Heat a small saucepan over medium heat and toast the guajillo chilies for 30 seconds per side until slightly softened and fragrant. Be careful not to burn them.
4. Add 2 cups of chicken broth to the saucepan with the chilies and bring to a low simmer. Cook for 5 minutes to soften the chilies further.
5. Transfer the softened chilies, tomatoes, garlic, reserved onion half, and the broth used to soften the chilies to a blender. Add cumin, oregano, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Blend until smooth.
6. Using the same skillet or Dutch oven, strain the blended chili sauce through a fine mesh sieve into the pot to remove any chili skin or seeds. Discard any solids.
7. Return the pork to the skillet and add the remaining 1 cup of chicken broth to the sauce. Cover and simmer on low heat for 20 minutes.
8. In a separate pan, heat the last tablespoon of vegetable oil over medium heat and fry the potato cubes until they start to turn golden brown, about 8-10 minutes.
9. Add the browned potatoes to the pork and sauce mixture. Stir to coat the potatoes in the sauce. Cover and cook for an additional 20-25 minutes, or until the pork is tender and the potatoes are cooked through.
10. Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh cilantro before serving. Serve hot with warm tortillas or rice.
Nutrition Facts
Calories |
2899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.4 g | 234% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 5715 mg | 248% | |
| Total Carbohydrate | 179.7 g | 65% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 27.6 g | ||
| Protein | 158.3 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 7630 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
