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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.
Prepare the Chiles
Create the Chile Sauce
Sear the Pork
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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.
This southwest recipe takes 145 minutes to prepare and yields 6 servings. At 668.04 calories per serving with 34.48g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Build and Simmer the Stew
Finalize and Serve
Add 2-3 dried chiles de árbol along with the New Mexican chiles for a significant kick of heat.
Add one canned chipotle pepper in adobo sauce to the blender when making the chile sauce for a smoky depth.
For an even heartier stew, add 2 peeled and diced russet potatoes during the last 45 minutes of simmering.
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.
Pork shoulder is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
New Mexican red chiles are packed with Vitamin C, a powerful antioxidant that supports the immune system and helps protect the body against illness.
Pork is a good source of B vitamins, particularly thiamine (B1) and niacin (B3), which are crucial for energy metabolism and nervous system health.
Red chiles are naturally high in Vitamin A (from beta-carotene), which is vital for maintaining healthy vision, skin, and immune function.
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.
It's a hearty and satisfying dish. The pork provides a great source of protein, while the red chiles are rich in Vitamins A and C. However, pork shoulder is high in saturated fat, so it's best enjoyed in moderation. Using low-sodium broth helps control the sodium content.
Yes. For a slow cooker, complete steps 1-3 on the stovetop, then transfer everything to the slow cooker and cook on low for 6-8 hours. For an Instant Pot, use the 'Sauté' function for steps 3 and 4, then pressure cook on high for 40 minutes, followed by a natural pressure release.
New Mexican red chiles have a unique earthy, slightly sweet, and mild-to-medium heat profile that is characteristic of Southwestern cuisine. Other chiles like Ancho or Guajillo can be substituted, but they will alter the flavor profile.
Bitterness usually comes from burning the chiles during the toasting step. Toast them for only 30-60 seconds per side until they are just fragrant. Over-soaking the chiles can also sometimes contribute to bitterness.