Mexican · Dinner
Red Pork and Corn Stew
Pork shoulder simmered in a roasted red chile sauce with tomato, garlic and cumin until fork-tender, finished with sweet corn kernels for texture and a touch of natural sweetness. A hearty Mexican stew ladled over rice or scooped with warm tortillas, garnished with cilantro and lime.
$4
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
478Calories
41.2gProtein
22.8gFat
27.4gCarbs
9.1gSugar
5.8gFiber
1085mgSodium
160mgChol
6.9gSat Fat
1180mgPotassium
95mgCalcium
4.6mgIron
1.4mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Cut pork shoulder into 1-inch cubes, pat dry, stem and seed the dried guajillo chilies, and dice the onion and garlic.
2
Toast the dried chilies in a dry skillet over medium heat for 2 minutes until they smell earthy and blister slightly. Soak in hot water for 10 minutes until softened.
3
Blend the softened chilies with the canned tomatoes, garlic, cumin and 1/4 cup of soaking liquid in a blender until a smooth, pourable red sauce forms.
4
Heat vegetable oil in a heavy pot over medium-high heat and sear the pork cubes for 5 minutes, turning occasionally, until browned on most sides. Add diced onion, saute for 3 minutes until softened, then pour in the blended chile sauce, chicken stock, cinnamon and salt. Simmer covered over medium-low heat for 80 minutes until pork is fork-tender.
5
Stir in corn kernels and simmer uncovered over medium-low heat for 8 minutes until corn is tender and sauce thickens slightly. Ladle into a bowl, scatter cilantro over top and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g pork shoulder, cut into 1-inch cubes
- 44 dried chilies (guajillo, stemmed and seeded)
- 4 cloves4 cloves garlic
- 11 onion
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp cinnamon-ground
- 200ga quarter of a 14.5 oz can canned-tomatoes
- 150g150g corn
- 480ml480ml chicken stock
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp cilantro
