Mexican · Dinner
Red Pork and Corn Stew (High-Protein)
Pork shoulder and black beans simmered in a red chile sauce built from dried ancho and guajillo chiles, sweet corn kernels, tomato and cumin. The added beans and pork lift protein well above a typical version while the sauce stays thick, deeply savoury and lightly smoky. Served with lime and cilantro.
$4
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
512Calories
52.3gProtein
19.8gFat
38.6gCarbs
8.9gSugar
11.2gFiber
1140mgSodium
124mgChol
6.1gSat Fat
1350mgPotassium
110mgCalcium
5.8mgIron
1.3mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1 to 2 minutes per side until they blister and smell smoky; soak in hot water 15 minutes until pliable.
2
Blitz
Blend the softened chiles with garlic, onion, canned crushed tomato and cumin-ground in a blender until a smooth, thick sauce forms with no visible chile skin flecks.
3
Sear
Heat olive oil in a heavy pot over medium-high heat and sear the pork shoulder cubes 4 to 5 minutes, turning occasionally, until browned on most sides.
4
Braise
Pour the chile sauce and chicken stock into the pot with bay leaf, salt and pepper; bring to a simmer over medium heat, then cover and braise over low heat 55 minutes until the pork is fork-tender.
5
Simmer
Stir black beans and corn into the pot and simmer uncovered over medium-low heat 8 to 10 minutes until the sauce clings thickly to the back of a spoon.
6
Plate
Ladle the stew into a bowl, scatter cilantro over the top and serve with the lime wedge alongside for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork shoulder, trimmed
- 44 dried guajillo chiles, stemmed
- 22 dried ancho chile, stemmed
- 2/3 cup170g black beans, cooked
- 2/3 cup110g corn kernels
- 1/2 cup120g canned crushed tomato
- 4 cloves4 cloves garlic
- 11 onion
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp dried oregano
- 22 bay leaf
- 1 1/2 cup360ml chicken stock
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
