Easy Guajillo-Pork Stew

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

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Yields 6 Servings


  • 6 guajillo peppers, cleaned and deveined
  • 3 garlic cloves, peeled 1 1/2 Lb
  • Cubed pork shoulder meat
  • 1 Bay leaf
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • Salt and pepper to taste


  •  Place Guajillo peppers and garlic cloves into a saucepan and cover with water. Cook for about 15 minutes until peppers are soft.
  • While the peppers are cooking, add the meat and bay leaf into a skillet and cover with 1/2 cup of water. Simmer in a low heat until meat is tender. About 20 minutes.
  •  Place  peppers and garlic into the blender with 1 cup of the water where they were cooked, cumin and Mexican oregano. Process until you have a smooth sauce.
  •  Pour sauce into the skillet with the meat and keep cooking in a low heat. Use a strainer to pour the sauce in case it isn’t smooth enough.
  •  Season with salt and pepper and keep simmering for about 10 more minutes. After that time, any fat from the meat will float to the sauce surface.
    Serve with white rice and a salad. Enjoy with warm tortillas.

Recipe from Mexico in My Kitchen, 2014