This authentic Asado de Puerco recipe is sure to become a favorite dish. Simply made with just a handful of ingredients and only about 30 minutes of prep, this richly spiced Mexican pork stew is a delicious classic entree. It’s perfect for serving with corn or flour tortillas with a side of frijoles de la olla and Mexican rice. 

close up of red Chile pork stew in a cast iron pot with a wooden spoon.

What is Asado de Puerco?

Asado de Puerco is an authentic dish from northern Mexico made with tender pieces of pork simmered in a homemade red chile sauce. This pork stew is also a commonly served dish in New Mexico and El Paso. It’s quite similar to another Mexican pork stew known as carne adovada, but isn’t marinated in vinegar.

Depending on who you talk to, this dish may be referred to as Chile Colorado con Carne, Asado de Chile Colorado, or Carne con Chile Rojo. In English, it is simply known as Mexican pork chili or red chili pork. (For all my grammar girls out there, it should technically be spelled red chile pork since we’re talking about the pepper and not the bean-based stew, but I digress.)

My mom and grandma used to make this hearty and comforting puerco asado during the winter when green chiles weren’t in season.

FUN FACT: Did you know that red chiles are just green chiles that have been left to ripen longer or dry? As a result, dried red chiles are used more frequently during the winter and fresh green peppers are used more often during warmer weather. 🌶️

While traditionally made outside on an open fire pit in a disco (large disc), I’ve adapted this pork asado recipe for the stovetop using a cast iron skillet. 

Why You’ll Love This Pork Chile Colorado Recipe

  • This tried-and-true pork red chile recipe has been in our family for years. It was originally published in the first Muy Bueno cookbook and now I’m sharing it here on the blog. 
  • It’s perfect for meal prep. Like most stews, chile colorado pork develops flavor as it sits and will taste even better after a day or two in the fridge.
  • If your colorado chile sauce is already made, it’s a speedy, comforting meal that’s fast enough for even the busiest of weeknights.

Ingredients & Substitutions 

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

package of boneless pork loin still in the plastic wrapper.
chiles de colorado on a wooden cutting board.
Red Chile sauce in a bowl surrounded by dried New Mexico Chile pods.
  • Olive Oil – Nothing fancy, just your normal cooking oil is perfect for searing the meat.
  • Pork Loin – This inexpensive cut of meat usually comes in large pieces, making it ideal for feeding a large family. You’re also welcome to use pork tenderloin if you prefer. 
  • Garlic – Fresh is best, but I won’t tell if you use jarred minced garlic to keep your prep time to a minimum!
  • Red Chile Sauce – Do future you a favor and make a double batch of this yummy Mexican sauce made from dried chiles. It freezes beautifully and can be used to make everything from this colorado sauce to red enchiladas and tamales rojos, red chicken pozole to a fancy short rib dinner.
  • Tomato Sauce – For sweetness and acidity. Feel free to add more to taste if you prefer a milder spice level. 
  • Dried Mexican Oregano – Interestingly, Mexican oregano comes from a different herb family than Mediterranean oregano, offering a brighter, more citrusy flavor profile. If you don’t have any on hand, marjoram is a better substitute than “true” oregano.
  • Ground Cumin – Just a pinch of this warming spice is needed. If you only have whole cumin seeds, crush them using a spice grinder or a molcajete and pestle.
  • Salt & Water – If possible, I recommend using filtered water and fine sea salt or kosher salt for the best results.

How to Make Mexican Asado de Puerco

This pork red chili recipe comes together with minimal fuss. Here’s how:

Step 1: Brown Meat. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork to pan and cook for 5 minutes, or until it is beginning to brown. 

Step 2: Cook Meat. Add salt and garlic and continue cooking until pork is thoroughly cooked, about 10 to 15 minutes.

raw pork cubes in a rectangular blue and white dish.
browning pork loin cubes in a cast iron skillet.

Step 3: Simmer. Add red chile sauce, tomato sauce, oregano, and cumin. Let the mixture come to a boil and add water to desired consistency. Simmer for another 10 minutes to let the flavors come together.

homemade red chile sauce pouring onto pork pieces.
asado de puerco chili colorado simmering on the stovetop.

More of a visual learner? Watch this video to see how to make chile Colorado the Muy Bueno way — it’s so easy!

Serving & Topping Suggestions 

Serve this pork in red chile sauce with homemade corn tortillas or flour tortillas and a side of frijoles de la olla and arroz to round out your Mexican plate!

You can also serve it over cilantro lime rice with a scoop of black beans, and a side of guacamole or sliced avocado.

bowl of Asado de Chile Colorado (Pork in Red Chile Sauce) topped with jalapeno slices.

Expert Tips & Tricks

  • Freeze Pork Slightly to make cubing it easier. If you’ve ever struggled with cutting raw meat into even pieces, you’re not alone. The secret is to pop your cut in the freezer for a brief 15-20-minute spell. The cold helps to harden the meat slightly, making it much easier to work with. 
  • Don’t Simmer Too Long. Pork tenderloin is fairly lean, so don’t overcook it. It can quickly turn from tender and juicy to dry and chewy. It’s perfectly normal (even advised!) for the pork to be a little pink inside before adding the red chile sauce to simmer.
  • Leftovers. As with most soups and stews, it’s even better after the flavors have some time to meld.
  • Double The Flavor, Double The Fun. While making your own red sauce is a bit time-consuming, my recipe will yield a big enough batch for leftovers. The sauce will keep for up to a week in the fridge or up to six months in the freezer and can be used to make tons of different meals.
  • Make Ahead Magic: The red chile sauce can be made ahead, up to a week before if you refrigerate it, and up to six months before if you freeze it. You can also chop the pork into 1-inch cubes and refrigerate for 1-2 days for an easy throw-together meal on a busy weeknight.
    • BONUS TIP: These plastic freezer-safe containers are great for freezing red chile sauce. They come in a variety of sizes perfect to freeze the sauce so you can pull out just the amount you need without defrosting a large container.

Storage & Heating Instructions 

  • Refrigerate: Red chile pork can be refrigerated for up to 4 days. 
  • Freeze: It can also be frozen for up to 3 months.
  • Reheat: To serve, allow to defrost overnight in the fridge, then rewarm over moderately low heat or microwave.

Frequently Asked Questions

What kind of meat is used for chile Colorado?

Either pork or beef can be used, although pork loin lends a fuller flavor. 

Is chile colorado spicy?

This is not a spicy pork stew. The chile pods in this red sauce add flavor but aren’t too overpowering. If my teen boy can handle this dish, I bet you can too. If you’re really not a fan of heat, you can add some more tomato sauce to make it even more mild.

What are the best chiles for colorado sauce?

Chile colorado can be made using dried Anaheim, New Mexico peppers, or Guajillo peppers.

Is chile colorado Mexican?

It sure is! While you might have thought this delicious asado de puerco rojo was named after the state I now live in, it actually comes from the Chihuahua region of Mexico. In Spanish, colorado means “ruddy” or “colored red,” a nod to the bright red chile sauce the pork is simmered in. 

Is chile colorado healthy? Is it gluten-free?

Loaded with protein, Vitamin B6 and a host of other nutrients, pork is an excellent choice for a healthy family meal. Even better? Pork tenderloin has only 147 calories and 1.6 grams of saturated fat per 3-ounce portion. You can’t get much healthier than that!
And, while I can’t speak to ALL recipes, this particular recipe for red chile pork is not gluten-free if you make the red chile sauce as directed. That said, you can use gluten-free flour in place of regular flour in the sauce recipe if needed.

How long does pork with red chile sauce last? Can you freeze it?

It should keep well in the fridge for about 4 days, or in the freezer for about 3 months.

Other dishes using red chile sauce:

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

close up of red Chile pork stew in a cast iron pot with a wooden spoon.

Asado de Puerco (Pork in Red Chile Sauce)

4.96 (23 ratings)
Chile Colorado is an authentic dish from northern Mexico made with tender pork pieces simmered in a homemade red chile sauce. It is also a commonly served dish in New Mexico and El Paso.
Print Pin Rate
Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

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

Instructions 

  • 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. 

Video

Notes

  • Freeze Pork Slightly to make cubing it easier. If you’ve ever struggled with cutting raw meat into even pieces, you’re not alone. The secret is to pop your cut in the freezer for a brief 15-20-minute spell. The cold helps to harden the meat slightly, making it much easier to work with. 
  • Don’t Simmer Too Long. Pork tenderloin is fairly lean, so don’t overcook it. It can quickly turn from tender and juicy to dry and chewy. It’s perfectly normal (even advised!) for the pork to be a little pink inside before adding the red chile sauce to simmer.
  • Leftovers. As with most soups and stews, it’s even better after the flavors have some time to meld.
  • Double The Flavor, Double The Fun. While making your own red sauce is a bit time-consuming, my recipe will yield a big enough batch for leftovers. The sauce will keep for up to a week in the fridge or up to six months in the freezer and can be used to make tons of different meals.
  • Make Ahead Magic: The red chile sauce can be made ahead, up to a week before if you refrigerate it, and up to six months before if you freeze it. You can also chop the pork into 1-inch cubes and refrigerate for 1-2 days for an easy throw-together meal on a busy weeknight.
    • BONUS TIP: These plastic freezer-safe containers are great for freezing red chile sauce. They come in a variety of sizes perfect to freeze the sauce so you can pull out just the amount you need without defrosting a large container.
Storage & Heating Instructions
  • Refrigerate: Red chile pork can be refrigerated for up to 4 days.
  • Freeze: It can also be frozen for up to 3 months.
  • Reheat: To serve, allow to defrost overnight in the fridge, then rewarm over moderately low heat or microwave.
Calories: 293kcal, Carbohydrates: 24g, Protein: 26g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 71mg, Sodium: 5331mg, Potassium: 529mg, Fiber: 4g, Sugar: 18g, Vitamin A: 133IU, Vitamin C: 2mg, Calcium: 11mg, Iron: 1mg
Author: Yvette Marquez
Course: Entrees
Cuisine: Mexican

Photography by Jenna Sparks