Slow-Cooked Pork in Red Chile Pasilla Sauce

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Succulent pork shoulder braised slowly in a rich, smoky red chile pasilla sauce inspired by Oaxacan mole traditions. This Mexican-inspired pork recipe, ready in about 200 minutes, blends pork shoulder, cut into 2-inch chunks, garlic cloves, white onion, quartered 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.

Ingredients

• 2 pounds pork shoulder, cut into 2-inch chunks
• 4 dried pasilla chiles, stemmed and seeded
• 4 garlic cloves
• 1 medium white onion, quartered
• 1 medium tomato, chopped
• 2 cups chicken broth
• 3 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1.5 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

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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.