Pork with Chiles

  • Active Time 10m
  • Total Time 1h 10m

Serves 10

This recipe comes from Silvia Figueroa de Llamas of Huitzuco, Guerrero. The original recipe calls for pulque, the freshly fermented juice of the agave cactus, which can be difficult to find, so use light beer as a substitute.


  • 3 pound pork leg or loin, boned and cut into chunks
  • 1 onion, halved and thinly sliced
  • 2 cloves garlic, minced
  • 4 tablespoons vegetable oil
  • 2 pasilla chiles
  • 3 arbol chiles
  • 1/2 cup water
  • 1 1/2 cups flat light beer
  • 1/2 teaspoon salt, or to taste


Cook the pork in salted water to cover for 50 minutes, or until cooked through and tender. Strain and discard the stock.

In a large flameproof casserole, saute the onion and garlic in the oil until translucent.

Lightly roast chiles over an open flame. Remove the stems and seeds and blend them in a blender with the water until smooth. Add the mixture to the casserole. Rinse the blender with beer the beer and add to the casserole along with the chunks of pork and the salt.

Cook over low heat for about 10 minutes, or until the sauce is reduced and thickened and the meat starts to fall apart.

Serve at room temperature, in the casserole or on a serving platter with hot corn tortillas to make tacos.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 930

nutrition information per serving

248 calories; 13g total fat; 70mg cholesterol; 172mg sodium; 4g carbohydrates; 1g fiber; 27g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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