Pork in Black Sauce (Carne de Puerco en Chile Negro)

I love myself a saucey meat dish and Pork in Black Sauce is a great choice. For me it’s a saucey meat dish craving crusher.

This dish is a staple at my mom’s side of the family’s parties and get togethers. I love spending time with my family (there’s a lot of us) specially because there’s always yummy food involved.

In my house my husband loves spicy food, specially spicy Mexican food, while I like my food mild. So, inevitably there’s a discussion about how spicy a dish should be. Since, I’m the cook I usually get my way, so… this dish is only a mildly spicy dish.

The Black Sauce is made with Pasilla peppers (usually referred to as black peppers) and it goes great with rice and/or beans. I personally love mixing rice/beans into the sauce and eating it with tortilla. The flavors of the rice and beans mix perfectly flavors of the pork and sauce, just thinking about it makes my mouth water.

Pasilla peppers are dried chilaca peppers and can be substituted with Ancho peppers. Pasilla and Ancho peppers are similarly ranked on the Scoville scale at a range of 1000-25 SHU, they’re very mild.

Word of Warning….

This is a very dark sauce. If it gets on your clothes and you can’t treat or wash it right away it will stain. And unfortunately, it will not come out. I’ve destroyed many a shirt and jeans because of dark sauces or broths.

Pork in Black Sauce Recipe Instructions

First, we get our ingredients together. Wash the peppers and tomatillo, snapping the stem off the peppers. Cut pork into small chunks.

Pour 6 cups of water into pot and add peppers. Boil until peppers soften and lighten in color. Add tomatillo and boil until it softens and lightens in color.

While peppers and tomatillo boil, add pork and 1″ of water to pan. Add salt to taste. Completely cook pork in water, drain. In same pan brown pork (add oil if needed).

Drain veggies and add to blender with one garlic clove and a pinch of cumin.

Pour sauce on pork and add water as needed to give it a more fluid consistency. You don’t want it too runny. Season with salt to taste. Fry for 5 minutes.

Serve with rice and/or beans and enjoy.

Pork in Black Sauce

• Servings: 4-6
• Prep Time: 5 mins
• Difficulty: easy
• Print

A delicious mild sauce poured over browned pork that's perfect for dinner any day.

Ingredients

For Pork:

-1 pound boneless pork ribs or loin, chopped into small pieces

For sauce:

-7 Pasilla pepper, washed (can substitute Ancho peppers)

-1 tomatillo, washed

-cumin, a pinch

-1 garlic clove

-6 cups water

-salt, to taste

Directions

1. In a pot, boil peppers in 6 cups of water. Peppers will soften and lighten in color, add tomatillo. Boil for 5 more minutes.
2. While peppers boil, salt and cook pork in 1″ water until cooked through. Drain and let pork brown in same pan9 add 1 tbsp oil if needed).
3. Drain water from peppers and tomatillo. Place in blender with garlic clove, pinch of cumin and 5oz water. Blend until smooth. Sauce will be thick.
4. Add 1 tbsp. oil to pork and pour sauce over pork.
5. Add up to 1 cup of water to sauce until it reaches a more fluid, sauce-y consistency. Fry for 5 minutes.
6. Serve and enjoy! Goes great with rice and beans.

Per Serving: 362; 24.7 g fat; 81 mg cholesterol; 81mg sodium; 13 g carbs; 23.5 g protein.[/recipe-nutrition]