Guajillo-spiced pork and potatoes (Puerco y papas al guajillo) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 276) by Rick Bayless and Deann Groen Bayless

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned tomatoes for fire-roasted canned tomatoes, and oregano for Mexican oregano. See recipe for variations.

  • averythingcooks on September 14, 2020

    I made a 1/2 recipe of this using just over a pound of cubed pork shoulder, a mix of guajillo & ancho peppers and a small can of mild Rotel tomatoes. I also used Yukon gold potatoes & ended up using a smaller amount as I was watching them pile onto the pork in my Dutch oven (for the 300 degree oven braise method). When it came of the oven, I gave it a good stir with a fork to break up the meat & potatoes and we ultimately used it a taco filling (with pickled onions, hot peppers, corn relish, lime crema, grated cheese etc). We both agreed that it was good but not better than the SFAH beer/chile braised pork that I usually make for tacos.

  • Cochise on November 30, 2019

    WOW. What a fantastic depth of flavour for not much work. I used half ancho and half guajillo, and it was a great balance of heat and earthiness. Will definately cook again.

  • ashallen on October 10, 2019

    Perfect recipe for the slow cooker. Potatoes were succulent (I had to restrain myself from fishing out just the potatoes and eating them immediately!) and pork was perfectly cooked - fully tender and all fat/membrane bits fully rendered. Chili sauce is deeply earthy with just a bit of sweetness from the tomatoes. Given the meaty/earthy intensity of the dish, I've liked it best when paired with light, fresh and acidic things. Used Yukon Gold potatoes, well-trimmed Boston butt pork, all ancho chilies (I like their sweetness), fire-roasted tomatoes and Mexican oregano.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.