Main Dish

Carne de Puerco en Chile Pasilla

Pork with Pasilla Chili Sauce is a classic on the Mexican table. Tender chunks of pork shoulder are cooked crisp before simmering with a pureed sauce of Pasilla-Ancho Chilis, fresh tomatillos and jalapeño, for a smoky bite. Serve with rice or wrap in warm tortillas and garnish with chopped fresh cilantro.

1hr 20m


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Ingredients 6 Servings

  • Pork
  • 3 pounds boneless pork shoulder, trimmed and cut into 1-inch cubes
  • 4 cups water
  • 1 teaspoon salt
  • 2 McCormick® Bay Leaves
  • 1 tablespoon vegetable oil
  • Chili Sauce
  • 1 tablespoon vegetable oil
  • 1 pound tomatillos, quartered
  • 1 cup chopped white onion
  • 1 large jalapeño pepper, stemmed and quartered
  • 5 El Guapo Chile Pasilla, stemmed and seeded (about 2 1/2 ounces)
  • 2 medium cloves garlic
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon McCormick® Ground Pepper Black


  • 1 Place pork, water, 1 teaspoon salt and bay leaves in large saucepan. Bring to boil on high heat, skimming any foam from surface. Cover. Reduce heat to medium-low; simmer 1 hour until pork is tender. Drain, reserving 2 cups of the cooking liquid; set aside.
  • 2 For the Chili Sauce, heat oil in large deep skillet on medium heat. Add tomatillos, onion and jalapeño; cook and stir 5 minutes until golden brown. Wipe outside of chilis with damp paper towel to remove any dust. Add chilis and garlic to skillet; cook 1 minute longer. Add 2 cups reserved cooking liquid; bring to simmer. Cover. Cook 5 minutes until vegetables are softened. Carefully transfer mixture to blender container. Add salt and pepper. With center part of lid removed to allow steam to escape, blend until smooth.
  • 3 Heat remaining 1 tablespoon oil in large saucepan on medium heat. Return pork to pan. Cook and stir until browned, about 5 minutes. Stir in pureed chili sauce. Bring to simmer; cook 5 minutes or until slightly thickened. Serve with rice or warm tortillas and garnish with chopped fresh cilantro, if desired.


(per Serving)


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