Entree: Mexico – Oaxaca – Coloradito (Pork simmered in a lightly spiced red Oaxacan mole-style sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 medium white onion, chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 3 medium roma tomatoes, halved and roasted, approx. 12 oz (340 g)
- 1/4 cup (35 g) blanched almonds, toasted
- 2 tbsp (20 g) toasted sesame seeds, plus extra for garnish
- 1 small cinnamon stick (about 1.5 in (4 cm))
- 1/4 tsp (0.5 g) ground cloves
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 2 cups (480 ml) low-sodium chicken stock
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) lard or additional vegetable oil

Show original ingredient measurements

- 2 lb (900 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 medium white onion, chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 3 medium roma tomatoes, halved and roasted, approx. 12 oz (340 g)
- 1/4 cup (35 g) blanched almonds, toasted
- 2 tbsp (20 g) toasted sesame seeds, plus extra for garnish
- 1 small cinnamon stick (about 1.5 in / 4 cm)
- 1/4 tsp (0.5 g) ground cloves
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 2 cups (480 ml) low-sodium chicken stock
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) lard or additional vegetable oil

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the pork cubes with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper. In a large Dutch oven over medium-high heat, add 2 tbsp (30 ml) oil and brown pork in batches until well seared on all sides; transfer browned pork to a plate.
2. Reduce heat to medium. In the same pot add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Meanwhile, toast the dried chiles in a dry skillet over medium heat, pressing gently until fragrant but not burned, about 1-2 minutes per side. Place toasted chiles in a bowl of hot water to soften for 10 minutes, then drain.
4. In a blender combine the softened chiles, roasted tomatoes, toasted almonds, 2 tbsp (30 ml) sesame seeds, cinnamon stick, cloves, cumin, oregano, 2 tbsp (30 ml) vinegar, and 1 cup (240 ml) of the chicken stock. Blend to a smooth puree, adding a little more stock if needed to achieve a thick sauce consistency.
5. Strain the blended sauce through a fine-mesh sieve back into the pot, pressing to extract as much liquid as possible. Discard solids in the sieve.
6. Return the browned pork to the pot, add remaining 1 cup (240 ml) chicken stock, stir to combine, and bring to a gentle simmer. Adjust salt to taste. Cover and cook over low heat until pork is tender, about 1 to 1 1/4 hours.
7. If sauce is too thin, uncover and simmer 10–15 minutes to reduce and concentrate flavors. Stir in 2 tbsp (30 ml) lard or oil for sheen and richness, then finish with an extra sprinkle of toasted sesame seeds.
8. Serve hot with warm corn tortillas or white rice and additional sesame seeds for garnish.

1. Season the pork cubes with 1 tsp salt and 1/2 tsp pepper. In a large Dutch oven over medium-high heat, add 2 tbsp oil and brown pork in batches until well seared on all sides; transfer browned pork to a plate.
2. Reduce heat to medium. In the same pot add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Meanwhile, toast the dried chiles in a dry skillet over medium heat, pressing gently until fragrant but not burned, about 1-2 minutes per side. Place toasted chiles in a bowl of hot water to soften for 10 minutes, then drain.
4. In a blender combine the softened chiles, roasted tomatoes, toasted almonds, 2 tbsp sesame seeds, cinnamon stick, cloves, cumin, oregano, 2 tbsp vinegar, and 1 cup (240 ml) of the chicken stock. Blend to a smooth puree, adding a little more stock if needed to achieve a thick sauce consistency.
5. Strain the blended sauce through a fine-mesh sieve back into the pot, pressing to extract as much liquid as possible. Discard solids in the sieve.
6. Return the browned pork to the pot, add remaining 1 cup (240 ml) chicken stock, stir to combine, and bring to a gentle simmer. Adjust salt to taste. Cover and cook over low heat until pork is tender, about 1 to 1 1/4 hours.
7. If sauce is too thin, uncover and simmer 10–15 minutes to reduce and concentrate flavors. Stir in 2 tbsp lard or oil for sheen and richness, then finish with an extra sprinkle of toasted sesame seeds.
8. Serve hot with warm corn tortillas or white rice and additional sesame seeds for garnish.