Jalisco Pork

Dive into the bold and authentic flavors of Jalisco with this irresistible Jalisco Pork recipe! Featuring tender chunks of seasoned boneless pork shoulder simmered to perfection in a rich, smoky sauce made from roasted roma tomatoes, guajillo and ancho chiles, and a fragrant blend of cumin and Mexican oregano, this dish is a true celebration of Mexican cuisine. The slow-cooked pork absorbs the deep, layered flavors of the vibrant sauce, which is further enhanced with a touch of white vinegar and charred aromatics like onion and garlic. The result is melt-in-your-mouth tenderness and a tangy, smoky kick. Perfectly paired with warm tortillas, fluffy rice, or hearty beans, this Jalisco Pork is a comforting crowd-pleaser that's ideal for family dinners or impressing guests. Garnish with fresh cilantro and a squeeze of lime for a zesty finish, and enjoy a true taste of Jalisco in your own kitchen!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 2 pounds boneless pork shoulder
• 4 pieces dried guajillo chiles
• 2 pieces dried ancho chiles
• 4 pieces roma tomatoes
• 1 large yellow onion
• 5 pieces garlic cloves
• 1 teaspoon cumin seeds
• 1 teaspoon Mexican oregano
• 2 tablespoons white vinegar
• 2 tablespoons vegetable oil
• 2 cups unsalted chicken stock
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 0.5 cup fresh cilantro
• 4 pieces lime wedges

Directions

Step 1

Trim excess fat from the pork shoulder and cut it into medium-sized chunks (about 2 inches). Season lightly with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.

Step 2

Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Remove the stems and seeds, and soak the chiles in hot water for 15 minutes to soften.

Step 3

While the chiles are soaking, roast the roma tomatoes, onion (halved), and garlic cloves (unpeeled) in a dry skillet over medium-high heat until charred on all sides. Peel the garlic and set everything aside.

Step 4

In a blender, combine the soaked chiles, roasted tomatoes, roasted onion, peeled roasted garlic, cumin seeds, Mexican oregano, white vinegar, and 1/2 cup of chicken stock. Blend until smooth.

Step 5

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork chunks on all sides until browned, about 6-8 minutes total. Remove the pork and set aside.

Step 6

Reduce the heat to medium and pour the blended sauce into the pot. Cook for 5-7 minutes, stirring occasionally, to deepen the flavors.

Step 7

Return the seared pork to the pot and add the remaining chicken stock. Stir to combine. Bring to a simmer, then reduce the heat to low and cover the pot. Cook for 1.5 to 2 hours, or until the pork is tender and the sauce has thickened.

Step 8

Taste and adjust seasoning with the remaining salt and black pepper, as needed.

Step 9

Serve the Jalisco Pork garnished with fresh cilantro and lime wedges, alongside warm tortillas, rice, or beans.

Nutrition Facts

Serving size	1977.2 grams (1977.2g)

Amount per serving	% Daily Value*
Calories	2861

Total Fat 215.90g	277%
Saturated Fat 68.30g	342%
Polyunsaturated Fat 16.80g
Cholesterol 726mg	242%
Sodium 4335mg	188%
Total Carbohydrate 71.20g	26%
Dietary Fiber 26.00g	93%
Total Sugars 12.90g
Protein 178.50g	357%

Vitamin D 0IU	0%
Calcium 379mg	29%
Iron 21mg	114%
Potassium 4936mg	105%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.0%

Protein: 24.3%

Carbs: 9.7%