Pork with Red Chili Sauce

Tender cubes of pork shoulder braised low and slow in a red chili sauce that lives comfortably between Tex-Mex and classic Mexican guisado. Six teaspoons of chili powder is the backbone; cumin and oregano round it out with earthy, herbal depth; a single teaspoon of honey rounds all the corners, softening the chili’s sharpness without turning the sauce sweet.

Browning the pork in batches builds the fond that defines the sauce’s richness. Crowding the pan drops the temperature and the meat steams instead of searing. Once browned, the pork pushes aside, aromatics cook in the same pot, and everything simmers together for an hour until the meat pulls apart with a fork.

Skimming off the fat at the end is the move that separates a polished sauce from a greasy one. Spoon off the clear layer floating on top, it’s worth the extra two minutes.

Chef Tips

• Cut the pork into even 1-inch cubes for consistent cook times, irregular sizes cook unevenly.
• Toast the dried spices in the oil briefly before adding water to bloom their flavor.
• Use Mexican oregano if you can find it, stronger and more floral than Mediterranean oregano.
• Make it a day ahead if possible, the flavor deepens dramatically overnight in the fridge.

Variations

• Stir in a chopped chipotle in adobo for smoky heat.
• Add a cinnamon stick and pinch of cocoa powder for mole-like complexity.
• Serve over rice and black beans instead of in tortillas for a heartier plated dinner.