Pork in red chile sauce (Asado de chile colorado) from Muy Bueno: Three Generations of Authentic Mexican Flavor: Recipes, Stories by Yvette Marquez-Sharpnack and Veronica Gonzalez-Smith and Evangelina Soza

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

Accompaniments: Homemade corn tortillas (Tortillas de maiz); Pinto beans (Frijoles de la olla); Mexican rice (Arroz a la Mexicana)

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

  • MeganGarcia on November 16, 2020

    This was good, but I have had better results cutting pork loin into chops browning them, and then cutting the browned chops into cubes before braising. The loin seems to come out more tender this way. Also, as with other recipes I've tried from this book, the yield just isn't right. I ended up with way more chile sauce than the recipe was supposed to yield. Overall, tasty, easy, but nothing incredible.

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