Slow-Cooked Guatemalan Pork with Red Chili Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork simmered in a rich, smoky red chili sauce inspired by traditional Guatemalan flavors. This latin american-inspired pork ready in about 180 minutes blends pork shoulder, dried Guajillo chilies, dried Ancho chilies 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 450 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.

Prep: 30 min Cook: 150 min Serves 6 Latin American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Toast 5 dried Guajillo chilies and 3 dried Ancho chilies in a dry skillet over medium heat for 2 minutes until fragrant, turning occasionally to avoid burning. Remove stems and seeds, then soak them in 1 cup hot water for 20 minutes until softened.
  2. Step 2: In a blender, combine the soaked chilies with 1 quartered medium white onion, 4 garlic cloves, 1 tsp cumin powder, 1 tsp dried oregano, and 1/2 tsp black pepper. Blend until smooth, adding soaking water as needed to create a thick sauce.
  3. Step 3: Heat 3 tbsp vegetable oil in a large heavy pot over medium-high heat. Add 2 lbs pork shoulder cut into 2-inch chunks and brown on all sides, about 5-7 minutes.
  4. Step 4: Pour the chili sauce over the pork, stir to coat, then add 1 tsp salt and 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer gently for 2 to 2.5 hours until the pork is fork-tender and the sauce thickens.
  5. Step 5: Stir in 1/4 cup chopped fresh cilantro just before serving to add brightness and herbaceous notes.

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Frequently asked questions

How long does Slow-Cooked Guatemalan Pork with Red Chili Sauce take to make?

Total time is about 180 minutes (30 min prep + 150 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Guatemalan Pork with Red Chili Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Guatemalan Pork with Red Chili Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Guatemalan Pork with Red Chili Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Guatemalan Pork with Red Chili Sauce?

Latin American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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