Mexican · Dinner
Red Chili Pork Stew (Gluten-Free)
Pork shoulder braised low and slow in a smoky red chile sauce built from dried guajillo and ancho chiles, tomato, garlic and cumin, simmered until fork-tender with potato and a squeeze of lime, served with warm corn tortillas for a naturally gluten-free bowl.
$4
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.3gProtein
31.8gFat
38.6gCarbs
7.8gSugar
8.9gFiber
780mgSodium
146mgChol
9.4gSat Fat
1450mgPotassium
95mgCalcium
5.4mgIron
1.4mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 1–2 minutes until fragrant, then soak in hot water for 15 minutes until softened.
2
Heat
Blend the softened chiles with garlic, onion, tomato, cumin and oregano over medium speed until smooth and thick, then sear pork cubes in oil over medium-high heat for 4–5 minutes until browned on all sides.
3
Heat
Pour the blended chile sauce over the pork, add bay leaf and chicken stock, bring to a boil, then reduce to low and cover for 75 minutes until pork is fork-tender.
4
Heat
Add potato to the pot and simmer uncovered over medium-low heat for 15 minutes until tender and the sauce coats the back of a spoon.
5
Plate
Season with salt, stir in lime juice, ladle into a bowl, scatter with cilantro and serve with warm corn tortillas.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 44 dried guajillo chiles
- 22 dried ancho chile
- 4 cloves4 cloves garlic
- 11 onion
- 7 oz200g tomato
- 1 tsp1 tsp cumin
- 1/2 tsp1/2 tsp Mexican oregano
- 22 bay leaf
- 1 1/2 cup360ml chicken stock
- 7 oz200g potato
- 2 tbsp2 tbsp vegetable oil
- 11 lime
- 2 tbsp2 tbsp cilantro
- 44 corn tortillas
- salt, to taste
