Asado de Puerco (Chile Colorado Pork Recipe)
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Updated Mar 04, 2026, Published Oct 07, 2020
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This authentic Asado de Puerco recipe is a traditional Mexican pork stew made with tender cubes of pork simmered in a rich red chile colorado sauce. Simply made with a handful of ingredients and about 30 minutes of prep, this deeply flavorful Mexican pork asado is a comforting classic perfect for serving with warm tortillas, frijoles de la olla, and Mexican rice.
If you’ve been searching for an authentic asado recipe that tastes like it came straight from a Northern Mexican kitchen, this is it.
Table of Contents
- What is Asado de Puerco?
- Why Is It Called Chile Colorado?
- Why This Is Muy Bueno
- Ingredients & Substitutions
- How to Make Mexican Asado de Puerco
- Serving & Topping Suggestions
- Asado de Puerco Expert Tips & Tricks
- Storage & Heating Instructions
- Frequently Asked Questions
- More Northern Mexican Classics
- Asado de Puerco (Chile Colorado Pork Recipe)
What is Asado de Puerco?
Asado de Puerco is a traditional Northern Mexican pork stew made with tender cubes of pork simmered in a rich homemade red chile sauce, commonly known as chile colorado. Deeply flavorful and comforting, this classic asado recipe is especially popular in Chihuahua, New Mexico, and my hometown of El Paso.
While it’s often compared to carne adovada, there’s one key difference. Carne adovada is typically marinated in vinegar before cooking. Asado de Puerco, on the other hand, cooks directly in the red chile sauce, allowing the pork to absorb the flavor as it simmers.
Depending on the region, you may hear it called:
- Chile Colorado con Carne
- Asado de Chile Colorado
- Carne con Chile Rojo
In English, it’s often described as Mexican red chile pork or pork chile colorado.
In our family, this hearty asado was a winter staple — made when fresh green chiles weren’t in season. It’s the kind of dish that fills the kitchen with the aroma of dried chiles toasting and warms you from the inside out.
Why Red Chiles Are Used
Red chiles are simply green chiles that have been allowed to fully ripen or dry. As they mature, their flavor deepens and becomes more complex. Because dried chiles store beautifully, they’re traditionally used more often in colder months, while fresh green chiles shine during warmer seasons.
If you’re curious about the different varieties of dried chiles and how they affect flavor, I share more in my guide to Mexican chiles.
Why Is It Called Chile Colorado?
In Spanish, colorado means “reddish” or “colored red.” The name refers to the vibrant red chile sauce made from dried red chiles — not the state of Colorado.
This red chile sauce thickens beautifully thanks to blended dried chiles and the natural collagen released from the pork as it simmers.
Why This Is Muy Bueno
- Family-tested recipe. Originally published in our first Muy Bueno cookbook.
- Perfect for meal prep. Like most stews, it tastes even better the next day.
- Freezer-friendly. The red chile sauce freezes beautifully.
- Weeknight-friendly. If your chile sauce is already made, dinner comes together fast.
Ingredients & Substitutions
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
This authentic Asado de Puerco (Chile Colorado Pork Recipe) uses simple pantry staples layered with bold red chile flavor.
- Olive Oil – Nothing fancy here. Any neutral cooking oil works beautifully for searing the pork.
- Pork Loin – An affordable cut that feeds a crowd. Pork tenderloin also works, but keep an eye on it since it’s leaner and cooks quickly.
- Garlic– Fresh garlic adds depth, but jarred minced garlic works in a pinch on busy weeknights.
- Red Chile Sauce – This chile colorado sauce is made from dried red chiles. If you’re curious about the different varieties and how they affect flavor, I share more in my guide to Mexican chiles. Make a double batch. It freezes beautifully and can be used for red enchiladas, tamales rojos, or pozole rojo.
- Tomato Sauce – Adds balance, acidity, and a subtle sweetness. Add a little extra if you prefer a milder chile colorado.
- Dried Mexican Oregano – Brighter and more citrusy than Mediterranean oregano. If you don’t have Mexican oregano, marjoram is your best substitute.
- Ground Cumin – Just a pinch adds warmth. Freshly ground from whole cumin seeds is even better.
- Salt & Water – Simple but essential. Use kosher salt or fine sea salt for best flavor control.
How to Make Mexican Asado de Puerco
This pork chile colorado comes together quickly once your sauce is ready.
Step 1: Brown the Pork. Heat a large skillet over medium-high heat. Add oil and swirl to coat. Add the pork and cook for about 5 minutes, until lightly browned on the edges.
Step 2: Cook with Garlic. Add salt and garlic. Continue cooking for 10–15 minutes, until the pork is just cooked through. Avoid overcooking at this stage.
Step 3: Simmer in Chile Colorado. Stir in the red chile sauce, tomato sauce, oregano, and cumin. Bring to a gentle boil, then add water to reach your desired consistency. Simmer for about 10 minutes to let the flavors meld.
That’s it. Simple, bold, and deeply comforting.
More of a visual learner? Watch the video to see how I make this chile colorado pork the Muy Bueno way.
Serving & Topping Suggestions
Serve this Asado de Puerco with:
For a more modern plate, spoon it over cilantro lime rice with black beans and a side of chunky guacamole or sliced avocado.
Leftovers also make incredible tacos, burritos, or even breakfast huevos con asado.
Asado de Puerco Expert Tips & Tricks
- Slightly Freeze the Pork for Easy Cubing. Pop the pork in the freezer for 15–20 minutes before cutting. It firms up just enough to make clean, even cubes.
- Don’t Over-Simmer. If using pork tenderloin, avoid cooking too long. Lean pork can go from tender to dry quickly. It’s okay if the pork is slightly pink before simmering in the chile sauce.
- Make Extra Chile Colorado. The red chile sauce is liquid gold. It keeps up to a week in the fridge or up to 6 months in the freezer.
- Make Ahead for Better Flavor. Like most stews, this asado tastes even better the next day after the flavors have had time to develop.
- Freezer Tip. Freeze chile sauce in smaller containers so you can defrost only what you need.
Storage & Heating Instructions
- Refrigerate: Store Asado de Puerco in an airtight container for up to 4 days.
- Freeze: Freeze for up to 3 months.
- Reheat: Thaw overnight in the refrigerator. Warm gently on the stovetop over low heat or microwave until heated through. Add a splash of water if the sauce has thickened too much.
Frequently Asked Questions
Traditional Asado de Puerco is made with pork, typically pork loin or pork tenderloin. Some versions of chile colorado use beef, but authentic pork asado is made with tender cubes of pork simmered in red chile sauce.
Asado de Puerco is flavorful but not overly spicy. The dried red chiles add depth and warmth rather than intense heat. You can adjust the spice level by adding more tomato sauce for a milder version.
Both are red chile pork dishes, but carne adovada is typically marinated in vinegar before cooking. Asado de Puerco is simmered directly in chile colorado sauce without a vinegar marinade.
Chile colorado can be made using dried Anaheim, New Mexico peppers, or Guajillo peppers.
It sure is! While you might have thought this delicious asado de puerco rojo was named after the state I now live in, it actually comes from the Chihuahua region of Mexico. In Spanish, colorado means “ruddy” or “colored red,” a nod to the bright red chile sauce the pork is simmered in.
The pork itself is naturally gluten-free. If your red chile sauce contains flour, you can substitute with gluten-free flour or omit it to keep the dish gluten-free.
It keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
More Northern Mexican Classics
If you love this Asado de Puerco (Chile Colorado Pork Recipe), here are a few more traditional Mexican recipes that bring those same bold, comforting flavors to the table:
If you tried this Asado de Puerco or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Asado de Puerco (Chile Colorado Pork Recipe)
Ingredients
- 2 tablespoons olive oil
- 2 1/2 pounds pork loin, cut into 1-inch cubes
- 2 teaspoons salt
- 3 cloves garlic, chopped
- 4 cups Red Chile Sauce
- 1 1/4 cups tomato sauce
- 1/4 teaspoon dried Mexican oregano , crushed
- 1/4 teaspoon ground cumin
- Water
Instructions
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork to pan; cook 5 minutes. Add salt and garlic and continue cooking until pork is thoroughly cooked, about 10 to 15 minutes.
- Add red chile sauce, tomato sauce, oregano, and cumin. Let mixture come to a boil and add water to desired consistency. Simmer for another 10 minutes to let the flavors come together.
Video
Notes
- Freeze Pork Slightly: Place pork in the freezer for 15–20 minutes before cubing to make cutting easier.
- Do Not Overcook: Pork tenderloin is lean and can dry out quickly. It’s okay if the pork is slightly pink before simmering in the chile colorado sauce.
- Make Extra Red Chile Sauce: The sauce keeps up to 1 week refrigerated or up to 6 months frozen. It’s perfect for enchiladas, tamales, and other Mexican recipes.
- Make Ahead: Cube pork up to 2 days in advance and refrigerate. The asado tastes even better the next day.
- Freezer Tip: Freeze sauce in smaller containers so you can thaw only what you need.
Storage
Refrigerate up to 4 days.Freeze up to 3 months.
Reheat gently on the stovetop, adding a splash of water if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
This recipe was originally published in the first Muy Bueno cookbook
Tastes like home ❤️
This is the traditional recipie, and a hit every time. I never put tomato sauce in, just the chile! It’s always a thanksgiving hit!
Can I add red & black beans to make it more like a traditional Chili?
Can I add red & black beans to make it more like a traditional Chili?
Hi Derek, I don’t see why not, but I would highly recommend this recipe if you are searching for a Chili Beans style recipe: https://muybuenoblog.com/frijoles-enchilados/
This recipe is AMAZING and so versatile. We love this over fresh corn tortillas with cheese and a ln over medium egg for breakfast and with rice and beans and homemade flour tortillas for dinner. I always triple the batch so I can have it as leftovers and put the rest up in the freezer or can it for meals down the road.
Your family will thank you after you make this.
Your recipes are so wonderful. Things that my dear Mother used to make for my family. That I wished I would’ve paided attention to what she was doing. I took her for granted, and I’m so sorry now. She was a Wonderful Mother and Woman.