Open-Fire Pork Loin Guiso

The pork loin I use for this guiso is the kind Sam’s Club sells already sliced, usually in a 4-pound pack. At home it's just the two of us, so I vacuum-seal the extra pieces for future cooks. This recipe is written for a 1-pound portion — simple, quick, and perfect for a small cook — but you can scale it up easily for a larger group or a weekend cookout. It’s a great cut for stretching a meal: lean, low-calorie, low-fat, but with enough natural fat to bring the flavor.

You can make this dish indoors — roasting the salsa ingredients in the oven or pan-frying on the stove — but I take it outside. My cooking style has evolved into recreating the nostalgic dishes I grew up on with open-fire heat. And the beauty of this guiso is how versatile it is. I make it different every time, and it always hits.

Ingredients

Pork & Base

• 1 lb pork loin, sliced

• Minced garlic (massaged into the meat)

• Salt, pepper, or your favorite seasoning blend

• 1 tbsp pork fat

Salsa Ingredients

• 2 tomatoes

• 2 jalapeños

• ¼ onion

• Roasted garlic (optional)

Chiles & Add-ins

• 5 Anaheim chiles, roasted, steamed, peeled, sliced

• Mexican oregano

• Water — enough to almost cover the meat

To Serve

• Tortillas

• Rice, beans, or any Mexican sides

🔥 How to Make It (Mind by Fire Style)

1. Roast + Prep the Salsa

Roast 2 tomatoes, 2 jalapeños, and ¼ onion over medium to medium-high heat until charred.
Roast a garlic clove — optional.
Roast Anaheim chiles until blistered, steam, peel, slice, and set aside.
Grind the salsa ingredients in a molcajete or blend to your preferred texture.

2. Season the Meat

Mince fresh garlic and massage it into the pork.
Salt well so the flavor develops before it hits the heat.

3. Build the Base

Heat 1 tbsp pork fat in a pan or cazuela over medium-high heat.
Add the pork and let it sear first to get color.
Once it begins releasing juices, cover and cook for 10 minutes.

4. Stir, Season, Reduce

After 10 minutes, uncover and stir the pork.
Season to flavor — salt, pepper, or your favorite blend.
Cook another 5 minutes.
This evaporates excess liquid, deepens color, and helps seasoning cling to the meat.
Add sliced Anaheim chiles.

5. Add Salsa + Oregano

Pour in your salsa and enough water to almost cover the pork.
Bring it to a low boil, then reduce to medium-low.
Once simmering, crush Mexican oregano between your fingers and sprinkle over the top.
Cover and simmer 10 minutes.

6. Final Taste Check

Taste and adjust seasoning.
Make sure there's still enough liquid — that juice is what creates the rich, gravy-like texture.

7. Serve

Serve with tortillas and your go-to Mexican sides.

This is a perfect dish to keep in your back pocket for the weekend — especially if you’re planning a cookout and want something simple, affordable, and full of flavor.

Stay tuned for Sunday’s Mind by Fire. We’re breaking down mirror neurons — the hidden system that shapes who you become, and why the people you surround yourself with literally rewires your brain.

Disclaimer: This newsletter is for educational and informational purposes only. It is not a substitute for professional medical advice, diagnosis, or treatment.