Guisado a Los Tres Chiles (3 Pepper Stew)
Guisado a Los Tres Chiles is pork shoulder stewed in a sauce made of 3 different types of dried peppers. Ancho and guajillo chilies are always the base, followed by a that has some heat. I used puya peppers, but morita, chipotles, piquin, and arbol chilies are all acceptable. This stewed pork is typically served with rice and pinto beans, but is also great as a taco filling with chopped onions and cilantro.
Servings: 4
Equipment
- Blender or food processor
Ingredients
- 2 lbs pork shoulder cut into 1” cubes
- 6 cups water
- 1/4 medium white onion
- 6 garlic cloves
- 3 bay leaves
3 Pepper Sauce
- 3 ancho chilies seeded
- 3 guajillo chilies seeded
- 3 puya chilies seeded
- 4 tbsp sesame seeds
- 1/4 medium white onion
- 4 garlic cloves
- 2 tsp cumin seeds
- salt and pepper to taste
Instructions
- Bring the water to a boil with the pork, onion, garlic, and bay leaves in a large saucepan or Dutch oven. Simmer uncovered for 50 minutes.
- Strain the meat from the stock you just created. Put the meat back in the pan and continue to cook on low.
- Save the stock.
- Dry toast the dried peppers in a sauté pan over medium high heat for 5-6 minutes until they get some color and swell.
- Place the peppers in warm water and let soak.
- In the same pan, toast the sesame seeds for 3 minutes until they start to sizzle. Set aside.
- In the same pan, dry toast the onions and garlic for 5 minutes.
- Add the peppers and sesame seeds back in. Continue toasting for 5 minutes over medium low heat.
- Place the peppers, sesame seeds, onion, and garlic in a food processor or blender with 3 cups of the stock. Purée until smooth.
- Stir in the 3 pepper sauce with the pork over medium heat. Simmer uncovered for 15 minutes. If the meat gets too dry, add in a 1/2 cup of the leftover stick at a time.
- The sauce should be thick. Let rest for 10 minutes before serving.
