Pork in Red Chile Sauce

Asado de Chile Colorado


Preparation info

  • Difficulty


  • 8 to 10


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

Mi mamá used to make this recipe during the winter when green chiles weren’t in season or as fresh. As a result we ate more red chiles during the winter and green chiles during warmer weather. Asado is another name for this pork in red chile sauce. When I was a little girl, this was traditionally made outside on an open fire pit in a copper kettle. I remember running around the fire to keep warm as I waited anxiously for the asado to be done. Either pork or beef can be used, although pork lends a fuller flavor.

This pork in red chile sauce goes well with homemade corn tortillas, frijoles de la olla, and arroz. It’s another hearty and comforting meal mi mamá would sometimes serve on Sundays.


  • 2 tablespoons olive oil
  • pounds pork loin roast, cut into 1-inch cubes
  • 2 teaspoons salt
  • 3 cloves garlic, chopped
  • 4 cups Red Chile Sauce
  • cups tomato sauce
  • ¼ teaspoon dried Mexican oregano, crushed
  • teaspoon ground cumin
  • Water


Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork to pan; cook 5 minutes. Add salt and garlic and continue cooking until pork is thoroughly cooked, about 10 to 15 minutes.

Add red chile sauce, tomato sauce, oregano, and cumin. Let mixture come to a boil and add water to desired consistency. Simmer for another 10 minutes to let the flavors come together.