Slow-Cooked Pork in Red Chile Pasilla Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent pork shoulder braised slowly in a rich, smoky red chile pasilla sauce inspired by Oaxacan mole traditions. This mexican-inspired pork ready in about 200 minutes blends garlic cloves, medium white onion, quartered, medium tomato, chopped 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: 20 min Cook: 180 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Toast 4 dried pasilla chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak them in 1 cup hot water for 15 minutes to soften.
  2. Step 2: In a blender, combine softened pasilla chiles with 4 garlic cloves, 1 medium quartered white onion, 1 chopped medium tomato, 1 cup chicken broth, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Blend until smooth to form the chile pasilla sauce.
  3. Step 3: Heat 3 tablespoons vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 pounds pork shoulder chunks and brown on all sides for about 5-7 minutes.
  4. Step 4: Pour the chile pasilla sauce over the browned pork, add remaining 1 cup chicken broth, stir to combine and bring to a simmer.
  5. Step 5: Reduce heat to low, cover, and cook gently for 2.5 to 3 hours until pork is tender and the sauce is thickened, stirring occasionally.
  6. Step 6: Adjust seasoning with additional salt if needed. Sprinkle 1/4 cup chopped fresh cilantro before serving alongside rice or warm tortillas.

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Frequently asked questions

How long does Slow-Cooked Pork in Red Chile Pasilla Sauce take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Pork in Red Chile Pasilla 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 Pork in Red Chile Pasilla 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 Pork in Red Chile Pasilla 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 Pork in Red Chile Pasilla Sauce?

Mexican 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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