Mexican Pork and Pasilla Chili Broth

Name: Mexican Pork and Pasilla Chili Broth
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lb (1360 g) pork shoulder, bone-in, cut into 3–4 inch chunks, patted dry; 4 whole dried pasilla chiles, stems and seeds removed; 6 cloves garlic cloves, unpeeled; 1 medium (150 g) yellow onion, halved, skin on; 1 whole Mexican cinnamon stick (canela), broken into 2–3 pieces; 4 whole whole cloves; ½ teaspoon (2½ g) black peppercorns; 2 whole bay leaves; 10 cups (2400 ml) water; to taste kosher salt; 1½ tablespoon (22 ml) neutral oil

From the MyKitchenBank Kitchen

A deeply flavored, aromatic broth built from simmered pork shoulder and rehydrated pasilla chiles, enriched with warm spices like cinnamon and cloves. This versatile broth can be served as a soup with shredded pork and tortillas, used as a base for rice dishes, or served alongside other Mexican specialties. The pasilla chiles provide subtle sweetness and earthy depth without overwhelming heat.

Prep: 15 min
Cook: 1 hr 30 min
Wait: 15 min
Total: 2 hr
Makes: About 8 cups (2 liters) broth with shredded pork

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Steps

Before you start

Pat the pork shoulder dry before cooking for better browning
Remove stems and seeds from the dried pasilla chiles
Have a fine-mesh strainer ready for straining the broth

1
Brown the pork
- Heat 1.5 tablespoons neutral oil in a large 6–8 quart heavy-bottomed pot or Dutch oven over medium-high heat.
- Once shimmering, add the pork shoulder chunks in a single layer (work in batches if needed to avoid crowding).
- Brown for 3–4 minutes per side until deeply golden, then transfer to a plate.
- The goal is a flavorful crust, not fully cooked meat.
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Ready when: Pork is deep golden brown on multiple sides
Tip: Pat the pork dry before searing; wet meat will steam and not brown properly.
2
Toast and rehydrate chiles
- While the pork browns, place the 4 pasilla chiles (with stems and seeds removed) on a dry skillet over low heat.
- Toast for 30–45 seconds per side until fragrant, being careful not to burn them.
- Immediately place them in a medium bowl and cover with 1.5 cups (360 ml) hot water.
- Let them soak for 8–10 minutes until soft and pliable.
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Ready when: Chiles are dark, fragrant, and flexible
Tip: Don't skip toasting; it deepens the chile flavor and removes any mustiness from dried chiles.
3
Build the aromatics base
- Add the halved onion (skin on) and 6 unpeeled garlic cloves to the pot with the browned pork.
- Stir occasionally over medium heat for 2–3 minutes until the onion is slightly softened and the garlic releases its aroma.
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Ready when: Onion is translucent at the edges; garlic is fragrant
4
Blend the chile paste
- Transfer the softened pasilla chiles to a blender along with their soaking liquid.
- Blend on high speed for 1–2 minutes until completely smooth, scraping down the sides as needed.
- The mixture should be a dark, pourable paste.
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Ready when: Chile mixture is uniformly smooth with no visible flecks
Tip: If you don't have a blender, you can use an immersion blender or push the softened chiles through a fine-mesh strainer, then whisk the liquid and pulp together.
5
Add chile paste and spices
- Pour the chile paste into the pot with the pork and aromatics, stirring to combine.
- Add the cinnamon stick (broken into 2–3 pieces), 4 whole cloves, 0.5 teaspoon black peppercorns, and the 2 bay leaves.
- Stir well to coat the pork evenly.
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Ready when: Spices are evenly distributed and fragrant throughout the pot
Tip: Toasting the cinnamon and cloves in a dry skillet for 10 seconds before adding can enhance their flavor, but it is optional.
6
Add water and bring to simmer
- Pour in 10 cups (2400 ml) water, scraping the bottom of the pot with a wooden spoon to lift any browned bits.
- Bring to a boil over high heat, then immediately reduce the heat to low and establish a gentle simmer—small bubbles should break the surface at infrequent intervals.
- This prevents the broth from becoming cloudy.
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Ready when: Liquid reaches a full boil before reducing heat
Tip: A gentle simmer, not a rolling boil, produces a clearer, more refined broth.
7
Simmer uncovered
- Maintain a gentle simmer and cook uncovered for 60–75 minutes.
- The pork should become very tender and pull apart easily with a fork.
- Skim any foam or fat that rises to the surface during the first 10 minutes of simmering.
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Ready when: Pork is so tender it shreds easily with a fork; broth is deeply colored and aromatic
Tip: Check the simmer level after 20 minutes; adjust heat as needed to maintain a steady, gentle bubble.
8
Shred the pork and strain
- Using tongs or a slotted spoon, transfer the pork to a cutting board.
- Let cool for 2–3 minutes, then shred with two forks or your fingers, discarding any bones.
- Strain the broth through a fine-mesh strainer into a large bowl or pot, pressing gently on the solids (onion, garlic, spices) to extract all flavor.
- Discard the solids.
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Ready when: Broth is clear and deeply colored; pork is in fine shreds
Tip: Don't press too hard on the solids, as it can make the broth cloudy.
9
Combine and season
- Return the shredded pork to the strained broth.
- Taste and season with kosher salt to your preference, adding it gradually and tasting after each pinch.
- The broth should be savory and well-balanced, with warm spice notes and a subtle chile depth.
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Ready when: Broth is flavorful, well-seasoned, and ready to serve
Tip: Season lightly at first; you can always add more salt, but you cannot remove it.

Good to know

Tips

This broth is wonderful served as a soup with shredded pork, warm corn or flour tortillas, and fresh garnishes like diced onion, cilantro, and lime wedges.
Use the broth as a base for Mexican rice, pozole, or chilaquiles. Its rich, warming flavor pairs beautifully with masa-based dishes.
Mexican cinnamon (canela) is thinner, more fragile, and more floral than cassia cinnamon; seek it out in specialty markets or online if you prefer an authentic profile.
For extra depth, char the onion halves directly over a gas flame (or under the broiler) for 1–2 minutes before adding to the pot. This adds a subtle smoky note without overpowering the chiles.

Make ahead

Prepare the broth up to 3 days ahead and store covered in the refrigerator. The flavor actually improves overnight as the spices continue to infuse. Reheat gently over medium-low heat before serving.

Storage & reheating

Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in freezer bags or airtight containers (leave ½ inch headspace for expansion). To reheat, thaw overnight in the refrigerator if frozen, then warm gently over medium-low heat until steaming. Do not boil, as it can toughen the shredded pork.

Substitutions

dried pasilla chiles → Ancho chiles or guajillo chiles. Ancho chiles are slightly milder and fruitier; guajillo chiles are a bit tangier. Use the same quantity and follow the same toasting and rehydrating process.
Mexican cinnamon stick (canela) → ¼ teaspoon ground cinnamon. Add ground cinnamon with the other spices in step 5. The flavor will be more direct, less subtle. Use half the amount because ground spices are more concentrated.
pork shoulder, bone-in → Pork butt (Boston butt) or pork leg. Both have similar fat content and will braise beautifully. Cooking time should remain the same, around 60–75 minutes. Avoid lean cuts like tenderloin, which will dry out.
water → Low-sodium chicken or vegetable broth. This will add extra flavor but may require less seasoning at the end. Taste carefully before adding salt.