Jalisco Pork
Dive into the bold and authentic flavors of Jalisco with this irresistible Jalisco Pork recipe! Featuring tender chunks of seasoned boneless pork shoulder simmered to perfection in a rich, smoky sauce made from roasted roma tomatoes, guajillo and ancho chiles, and a fragrant blend of cumin and Mexican oregano, this dish is a true celebration of Mexican cuisine. The slow-cooked pork absorbs the deep, layered flavors of the vibrant sauce, which is further enhanced with a touch of white vinegar and charred aromatics like onion and garlic. The result is melt-in-your-mouth tenderness and a tangy, smoky kick. Perfectly paired with warm tortillas, fluffy rice, or hearty beans, this Jalisco Pork is a comforting crowd-pleaser that's ideal for family dinners or impressing guests. Garnish with fresh cilantro and a squeeze of lime for a zesty finish, and enjoy a true taste of Jalisco in your own kitchen!
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 4 pieces dried guajillo chiles
- 2 pieces dried ancho chiles
- 4 pieces roma tomatoes
- 1 large yellow onion
- 5 pieces garlic cloves
- 1 teaspoon cumin seeds
- 1 teaspoon Mexican oregano
- 2 tablespoons white vinegar
- 2 tablespoons vegetable oil
- 2 cups unsalted chicken stock
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cup fresh cilantro
- 4 pieces lime wedges
Instructions
Trim excess fat from the pork shoulder and cut it into medium-sized chunks (about 2 inches). Season lightly with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.
Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Remove the stems and seeds, and soak the chiles in hot water for 15 minutes to soften.
While the chiles are soaking, roast the roma tomatoes, onion (halved), and garlic cloves (unpeeled) in a dry skillet over medium-high heat until charred on all sides. Peel the garlic and set everything aside.
In a blender, combine the soaked chiles, roasted tomatoes, roasted onion, peeled roasted garlic, cumin seeds, Mexican oregano, white vinegar, and 1/2 cup of chicken stock. Blend until smooth.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork chunks on all sides until browned, about 6-8 minutes total. Remove the pork and set aside.
Reduce the heat to medium and pour the blended sauce into the pot. Cook for 5-7 minutes, stirring occasionally, to deepen the flavors.
Return the seared pork to the pot and add the remaining chicken stock. Stir to combine. Bring to a simmer, then reduce the heat to low and cover the pot. Cook for 1.5 to 2 hours, or until the pork is tender and the sauce has thickened.
Taste and adjust seasoning with the remaining salt and black pepper, as needed.
Serve the Jalisco Pork garnished with fresh cilantro and lime wedges, alongside warm tortillas, rice, or beans.
Nutrition Facts
Calories |
2861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.9 g | 277% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 4335 mg | 188% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 12.9 g | ||
| Protein | 178.5 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4936 mg | 105% | |
*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.
