Interview with Mexican food blogger Sonia Mendez. Ep.17


Presented by: Rocio Carvajal Food historian, cook and author.

Episode 17

In this interview, Sonia Mendez Garcia, author of the food blog “La Piña en la Cocina” shares how her parent’s passion for Mexican food and entrepreneurship have inspired her work to share with thousands her family stories and recipes. We talk about tortilla making, food blogging, supperclubs and cooking classes.

Follow Sonia on:

Instagram: @lapinaenlacocina


Facebook: lapinaenlacocina

Twitter: @mendez_sonia


This show is the audible companion of: SABOR! This is Mexican food magazine



Sonia kindly shared one of her favourite family recipes, this delicious red pork stew or “asado de puerco con chile colorado” is perfect for gatherings, is flavourful hearty and spicy, what’s not to like?!

Don’t forget to visit Sonia’s website for more of her delicious family recipes.

Sonia’s Maternal Family.

While I was visiting my familia in Monterrey, Mexico in 2011, I was asked to prepare a dish to pass for the big family reunion. The first thing that came to mind was my mom’s recipe for pork chile colorado (red). If I had to pick one dish of hers that was my favorite, it would have to be this one for sure. I think all of my brothers and sisters would agree with me on this one. This was also my first time cooking in a big Mexican cazuela! I loved it! My familia enjoyed the dish that night, and it was my way of having my mom there with me, sharing her foods as she loved to do… Sonia M.

Sonia Garcia's Pork stew

Prep Time: 35 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 4 hours, 5 minutes

Sonia Garcia's Pork stew


  • 4 pounds of pork butt or shoulder, cut into 1-inch pieces
  • 10 chile ancho peppers
  • 6 chile california peppers or guajillo peppers
  • 1 large white onion, diced
  • 6 cloves of garlic, minced
  • 4 cups of broth/stock (pork or chicken)
  • 1 teaspoon cumin seed, crushed
  • 2 teaspoons granulated garlic
  • 2 teaspoons freshly ground pepper
  • 1 1/2 teaspoons Mexican oregano, crushed between the palms of your hands
  • Salt to taste
  • Olive oil
  • 2 large Russet potatoes, peeled, cut into 1 inch cubes, fried until crispy and drained onto paper towels, set aside.


  • Remove the stems and seeds from the dried peppers, transfer them to a large sauce pan. Cover with water, bring to a boil, reduce heat and cook for 10 minutes. Remove from heat and let stand in water.
  • In a large pot, preheat 3 to 4 tablespoons of oil to medium/high heat for 5 minutes. While the oil preheats, season the pork with cumin, granulated garlic, pepper and salt. Sear the seasoned pork in the hot oil, turning as needed. You want to sear and brown the pork at a high heat until it gets nice and brown in most spots.
  • While the pork is cooking, check on the peppers soaking in the hot water, stir them a little, so they soak evenly. When it’s time, drain the peppers and transfer to the blender, add oregano, 1 teaspoon of salt and about 2 cups of chicken broth, blend on high until smooth, set aside. For a smoother sauce, strain it using a wire mesh strainer. I prefer the strained sauce.
  • Add the onions and minced garlic to the pork and cook for a few minutes. Add the sauce from the blender to the pork and another 2 cups of broth, stir well to combine. Taste for salt, lower the heat and cook for a good 1½ to 2 hours, adding a little more stock if needed. Fry the potatoes until crisp and golden while the pork finishes cooking. Add to pork during the last 15 minutes of cooking. Heat just until warmed through. This was one of my mom’s signature dishes … always served with warm, homemade flour tortillas.


Sonia’s notes: In the original recipe, Mom only used chile ancho. I like to add a mix of peppers to mine. Chef’s choice. You will see as you scroll down the darker version with all chile ancho peppers. To prepare a smaller portion of this recipe, you can use boneless pork country-style ribs. And just use half of all the other ingredients listed.

Optional: For a variation, you could slice the pork and simmer it in water with salt, onion and garlic, until tender. You could then use that pork broth in the recipe instead of using chicken broth.

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Food researcher, cook and author. Editor of SABOR! This is Mexican Food Magazine and producer of Pass the Chipotle podcast.

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