D'Sabor Red Chile Sauce with Pork


Total Time: 45 Minutes  |  Serves: 4 Pieces


  • 3 D’Sabor chile ancho, seeded and deveined

  • 1 D’Sabor chile de arbol, seeded

  •  1 ¼  pounds of pork shoulder or leg, trimmed of excess fat

  • 1 tablespoon of La Cena corn oil

  • 1 medium onion, diced

  • 1 tablespoon of La Cena minced garlic

  • 2 ¼  teaspoons salt plus extra to taste

  • 1 teaspoon  D’Sabor Oregano

  • ¾ teaspoon D’Sabor ground cumin    

  • ½ teaspoon D’Sabor black pepper, plus extra to taste

  • ¼ cup white La Cena distilled vinegar

  • Hot cooked La Cena long grain rice, for serving


Soak both chiles in boiling water until pliable, about 15 minutes. Transfer to a blender and puree until very smooth. Press the mixture through a sieve and reserve.

Cut the meat into 1-inch pieces. Heat oil in Dutch oven. Working in batches, brown the pork in a single layer so as not to crowd the pan. Transfer the browned pork to a plate before adding the next batch. When all the pork is browned, return it to the pot and add the ground chile paste, onion and garlic.

Mix well and add the salt, oregano, cumin and pepper. Add 1 cup of water and the vinegar. Cover and bring to a simmer. Simmer until the meat is tender, 45 to 60 minutes, adding a bit of additional water as needed if the mixture dries out too much.

Season with additional salt and pepper and serve with cooked La Cena rice.