Red Chile Pork Stew
Tender chunks of pork shoulder slow-simmered in a rich, earthy sauce made from authentic New Mexican red chiles. A hearty and flavorful Southwestern classic that's pure comfort in a bowl.
For 6 servings
5 steps. 120 minutes total.
- 1
Step 1
- a.Prepare the Chiles
- b.Wipe the dried chiles clean. Remove stems and shake out as many seeds as possible.
- c.In a dry, heavy skillet over medium heat, toast the chiles for 30-60 seconds per side until fragrant. Do not let them burn, or they will become bitter.
- d.Place the toasted chiles in a heatproof bowl and cover with 3 cups of very hot water. Let them soak for 30 minutes to soften completely.
- 2
Step 2
- a.Create the Chile Sauce
- b.Using tongs, transfer the softened chiles to a blender. Add 2 cups of the chile soaking liquid, minced garlic, Mexican oregano, and ground cumin.
- c.Blend on high for 1-2 minutes until the mixture is completely smooth.
- d.Place a fine-mesh sieve over a bowl and pour the blended sauce through it. Use a spatula to press the liquid through, leaving the tough skins and seeds behind. Discard the solids. This step is crucial for a silky-smooth sauce.
- 3
Step 3
- a.Sear the Pork
- b.Pat the pork cubes thoroughly dry with paper towels. Season them all over with 1 tsp of salt and 0.5 tsp of black pepper.
- c.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
- d.Working in two batches to avoid overcrowding, sear the pork on all sides until deeply browned, about 6-8 minutes per batch. Transfer the seared pork to a clean plate.
- 4
Step 4
- a.Build and Simmer the Stew
- b.Reduce the heat to medium. Add the chopped onion to the pot and sauté for 5-7 minutes, scraping up any browned bits from the bottom, until the onion is soft and translucent.
- c.Return the seared pork and any accumulated juices to the pot.
- d.Pour the strained red chile sauce over the pork. Add the chicken broth and the remaining 0.5 tsp of salt. Stir to combine.
- e.Bring the stew to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 1.5 to 2 hours, stirring occasionally, until the pork is fork-tender and shreds easily.
- 5
Step 5
- a.Finalize and Serve
- b.Once the pork is tender, remove the lid. If the sauce is too thin, simmer uncovered for 10-15 minutes to thicken to your desired consistency.
- c.Taste and adjust the seasoning with more salt if needed.
- d.Serve the Red Chile Pork Stew hot in bowls, garnished with fresh cilantro. It's excellent with warm flour tortillas for dipping.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper flavor, make the stew a day ahead. The flavors will meld and intensify overnight.
- 2Don't skip searing the pork. This step creates the Maillard reaction, which builds a rich, savory foundation for the stew.
- 3Straining the chile sauce is the secret to a smooth, restaurant-quality texture. It removes any tough bits of chile skin.
- 4Be patient with the simmering time. Low and slow cooking is essential for breaking down the connective tissue in the pork shoulder, making it incredibly tender.
- 5This stew freezes exceptionally well. Cool completely and store in airtight containers for up to 3 months.
Adapt it for your goals.
Spicier Stew
Add 2-3 dried chiles de árbol along with the New Mexican chiles for a significant kick of heat.
Smokier FlavorSmokier Flavor
Add one canned chipotle pepper in adobo sauce to the blender when making the chile sauce for a smoky depth.
Add PotatoesAdd Potatoes
For an even heartier stew, add 2 peeled and diced russet potatoes during the last 45 minutes of simmering.
Different MeatDifferent Meat
This recipe works wonderfully with beef chuck roast cut into cubes. Follow the same instructions, possibly extending the simmer time slightly until the beef is tender.
Why this is on our healthy list.
Rich in Protein
Pork shoulder is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Immunity Support
New Mexican red chiles are packed with Vitamin C, a powerful antioxidant that supports the immune system and helps protect the body against illness.
Source of B Vitamins
Pork is a good source of B vitamins, particularly thiamine (B1) and niacin (B3), which are crucial for energy metabolism and nervous system health.
Promotes Healthy Vision
Red chiles are naturally high in Vitamin A (from beta-carotene), which is vital for maintaining healthy vision, skin, and immune function.
Frequently asked questions
A 1.5 cup serving has approximately 450-550 calories, primarily depending on the fat content of the pork shoulder and any garnishes like sour cream.