Mexican · Dinner
Red Chili Pork Stew
Pork shoulder simmered in a toasted dried chili and tomato sauce until tender and richly flavored, seasoned with cumin, oregano and garlic. This Mexican stew is finished with a bright squeeze of lime and served over rice or with warm corn tortillas for scooping up the sauce.
$4
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.3gProtein
34.8gFat
28.1gCarbs
6.4gSugar
7.2gFiber
1180mgSodium
156mgChol
10.9gSat Fat
1180mgPotassium
95mgCalcium
5.8mgIron
1.1mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Cut pork shoulder into 1.5-inch cubes and season with salt and black pepper. Toast dried chilies in a dry skillet over medium heat for 1-2 minutes until fragrant.
2
Rinse
Soak toasted chilies in hot water for 15 minutes until softened, then drain.
3
Blitz
Blend drained chilies, onion, garlic, canned tomatoes, cumin, oregano, and chicken stock until smooth.
4
Sear
Heat vegetable oil in a heavy pot over medium-high heat. Brown pork cubes on all sides for 5 minutes total, working in batches.
5
Simmer
Pour blended sauce over pork, bring to gentle simmer over medium-low heat, cover, and cook 90 minutes, stirring occasionally, until fork-tender.
6
Plate
Spoon pork and sauce into a bowl and serve with the warmed corn tortilla alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 44 dried chilies
- 22 dried chipotle or ancho chili
- 11 onion
- 4 cloves4 cloves garlic
- 1 cup240ml chicken stock
- 5.2 oz75g, about a fifth of a 14.5 oz can canned tomatoes
- 1 tsp1 tsp cumin, ground
- 1 tsp1 tsp oregano, dried
- 2 tbsp30ml vegetable oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper, ground
- 2 tsp2 tsp lime juice
- 22 corn tortilla
