Mexican · Dinner
Red Chili Pork Stew (High-Protein)
Pork shoulder braised in a dried chili and tomato sauce with cumin, oregano and pinto beans for extra protein and fiber. The stew simmers until the meat shreds easily, finished with lime and cilantro, served with a small portion of rice.
$4
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
617Calories
54.3gProtein
26.8gFat
45.6gCarbs
6.8gSugar
11.9gFiber
961mgSodium
161mgChol
7.4gSat Fat
1480mgPotassium
115mgCalcium
6.8mgIron
1.4mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 2 minutes total, turning occasionally, until fragrant and pliable without blackening.
2
Toast the chilies in beef stock over medium-low heat for 10 minutes until fully softened, then blitz with canned tomatoes, garlic, and onion until smooth.
3
Sear the pork shoulder pieces in vegetable oil over medium-high heat for 5 minutes, turning occasionally, until browned on most sides.
4
Braise the pork with the blended chili sauce, chicken stock, cumin, oregano, and smoked paprika covered over low heat for 75 minutes until the meat shreds easily.
5
Finish by stirring in the pinto beans and simmering uncovered for 5 minutes, then plate over rice, squeeze lime over the top, scatter cilantro, and season with salt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 44 dried chili (guajillo, stemmed and seeded)
- 22 dried chili (ancho, stemmed and seeded)
- 1 cup240ml beef stock, for blending the chilies
- 1 cup170g pinto bean, cooked
- 4 cloves4 cloves garlic
- 11 onion
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp oregano-dried
- 1 tsp1 tsp smoked-paprika
- 2 tbsp28g vegetable oil
- 1 cup240ml chicken stock
- 11 lime, cut into a wedge
- 2 tbsp2 tbsp cilantro
- salt, to taste
- 1/2 cup80g white-rice-cooked, for serving
