Michoacán-Inspired Slow Braised Pork with Ancho Chile Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Rich slow-cooked pork shoulder simmered in a smoky ancho chile and tomato sauce for deep Mexican flavors reminiscent of Michoacán cuisine. This mexican-inspired pork ready in about 225 minutes blends cut into 2-inch chunks pork shoulder, large, seeded dried ancho chiles, tomato sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, cut into 2-inch chunks pork shoulder
• 3 large, seeded dried ancho chiles
• 1 cup tomato sauce
• 1 medium, diced yellow onion
• 5 minced garlic cloves
• 2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Toast 3 dried ancho chiles in a dry skillet over medium heat for 1 minute per side until fragrant, then soak in 1 cup hot water for 20 minutes. Blend softened chiles with 1 cup tomato sauce until smooth and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Season 3 lbs pork shoulder chunks with 1 1/2 tsp salt and 1 tsp black pepper, then sear in batches for 3-4 minutes per side until browned. Remove and set aside.
3. Step 3: In the same pot, add 1 diced medium onion and 5 minced garlic cloves, sautéing for 4 minutes until translucent and fragrant.
4. Step 4: Return pork to pot, add blended ancho chile tomato sauce, 2 cups chicken broth, 1 tsp ground cumin, and 1 tsp dried oregano. Bring to a simmer, cover, and reduce heat to low.
5. Step 5: Cook covered for 3 hours, stirring occasionally, until pork is tender and sauce thickens. Adjust seasoning with additional salt if needed before serving.