Cozy 35-Minute Oaxacan Pork Shoulder Guisado with Calabacitas

Instructions

1. 1

   Season 1.5 lbs boneless pork shoulder (cut into small 3/4-inch cubes—cutting them small is our weekday shortcut so they tenderize in minutes) with 1 tsp kosher salt and 0.25 tsp freshly cracked black pepper. Set aside while you fire up the pan.

   4 min

   Tip: Small, uniform cubes ensure quick searing and rapid tenderizing during the simmer.

2. 2

   Set a large Dutch oven or heavy-bottomed skillet over medium heat. Press 4 dried guajillo chiles and 1 dried ancho chile flat against the dry pan with a spatula for 15 to 20 seconds per side until fragrant and slightly pliable (don't burn them, or the sauce turns bitter). Transfer to a blender jar along with 1 can canned whole peeled fire-roasted tomatoes, 1.5 cups low-sodium chicken broth, the roughly chopped half of the 1 medium yellow onion, 4 garlic cloves, 1 tsp dried Mexican oregano, 0.5 tsp ground cumin, and 0.125 tsp ground allspice.

   4 min

   Tip: Let the warm broth and tomatoes sit on the chiles for a couple of minutes to soften them before pureeing.

3. 3

   Return the Dutch oven to medium-high heat and add 1 tbsp olive oil or lard. Add the seasoned pork in a single layer (don't crowd the pan; if your pan is smaller than 11 inches, do two batches). Sear without moving for 3 to 4 minutes until a deep golden-brown crust forms, then flip and brown for another 2 minutes. Transfer the browned pork to a plate, leaving the rendered fat in the pot.

   6 min

   Tip: That deep brown crust on the pork shoulder creates fond that will flavor the entire guisado broth.

4. 4

   While the pork is searing, cover the blender tightly and blend the chile-tomato mixture on high for 60 to 90 seconds until silky smooth. You don't even need to strain it if you run a high-speed blender for a solid minute.

   2 min

   Tip: If your blender isn't heavy-duty, pour the sauce through a fine-mesh strainer straight into the pot later.

5. 5

   Lower the pot heat to medium. Add the remaining 1 tbsp olive oil or lard and the diced half of the 1 medium yellow onion. Sauté for 3 minutes, scraping up all the savory browned bits left behind by the pork, until translucent.

   3 min

   Tip: The moisture from the fresh diced onion immediately deglazes that gorgeous pork fond from the bottom.

6. 6

   Carefully pour the blended guajillo-tomato sauce into the hot pot (stand back tantito, it will sizzle and spit!). Stir vigorously to combine with the aromatics and let the sauce fry and darken slightly for 2 minutes to cook out the raw onion and garlic notes.

   2 min

   Tip: Frying the blended sauce in hot fat—what abuela calls guisar la salsa—is non-negotiable for real Oaxacan depth.

7. 7

   Slide the browned pork and any accumulated juices back into the bubbling sauce. Add the remaining 0.5 tsp kosher salt and remaining 0.25 tsp freshly cracked black pepper. Bring to a lively boil, then clamp the lid on, lower the heat to medium-low, and let it quick-simmer gently for 10 minutes until the pork is supple and tender.

   10 min

   Tip: Keep the simmer gentle so the pork shoulder softens without drying out.

8. 8

   Uncover the pot and fold in the sliced 2 medium Mexican calabacitas or small zucchini. Simmer uncovered for 5 to 6 minutes, just until the squash is tender-crisp and juicy, and the rich red sauce has thickened to a light gravy consistency.

   6 min

   Tip: Don't walk away here! Calabacitas cook fast and you want them to keep a little bite rather than turn to mush.

9. 9

   Kill the heat. Taste it—then decide if you need an extra pinch of salt. Shower the pot with 0.25 cup fresh cilantro. Ladle the cozy guisado into wide, shallow bowls and serve immediately with wedges from 2 limes for squeezing and 8 warm corn tortillas alongside for scooping.

   2 min

   Tip: A good squeeze of fresh lime cuts right through the rich pork shoulder and brings the whole bowl into focus.