Red Chile Pork Stew

Name: Red Chile Pork Stew
Prep time: 25 min
Cook time: 2 h 15 min
Total time: 2 h 40 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 800 g pork shoulder (cut into 1-inch cubes, trimmed of excess fat); 6 pcs dried New Mexico chiles (stemmed and seeded); 3 pcs dried guajillo chiles (stemmed and seeded); 3 cup water (for chile puree and stew); 1 pcs onion (large, chopped); 6 pcs garlic (cloves, minced); 2 tbsp oil; 1 tsp cumin powder; 1 tsp dried oregano (preferably Mexican oregano); 0.5 tsp salt; 1 pinch black pepper; 1 pcs lime (cut into wedges for serving); 3 tbsp cilantro (chopped, for garnish)

RATING

4.7/5(178)

TASTE SCORE

9/10

Tender chunks of pork shoulder simmered low and slow in a bold, deeply flavored red chile sauce. This New Mexican-inspired stew gets its earthy warmth from dried red chiles rehydrated into a smooth puree, with just a whisper of cumin and garlic. It's hearty enough for a cold night yet surprisingly simple to pull together on a lazy Sunday afternoon.

PREP

25m

COOK

135m

SERVES

1 CUP

669 cal

SERVINGS

METHOD · 6 STEPS

prep · ~20 min
Toast and soak the dried chiles.
1.Tear stemmed, seeded chiles into flat pieces. Toast in a dry dutch oven over medium heat, pressing with a spatula, until fragrant and pliable (1-2 min per side).
2.Transfer chiles to a bowl, cover with 2 cups hot water, and soak until softened (20 min).
TIPDon't skip toasting — it wakes up the chile's natural fruitiness and adds depth.
mix · ~2 min
Blend the red chile puree.
1.Transfer soaked chiles and soaking liquid to a blender.
2.Blend on high until completely smooth (1-2 min). Set aside.
TIPBlend for a full minute to break down the tough chile skins. Strain if you want an ultra-smooth sauce.
prep · ~10 min
Season and brown the pork.
1.Pat pork cubes dry with paper towels. Season with black pepper and half the salt.
2.Heat oil in the same dutch oven over medium-high heat until shimmering.
3.Working in two batches, sear pork on all sides until deeply browned (6-8 min per batch). Transfer to a plate.
TIPPat the pork very dry — any moisture will steam the meat instead of browning it.
saute · ~6 min
Build the aromatic base.
1.Reduce heat to medium. Add chopped onion to the pot and cook until softened (4-5 min).
2.Add minced garlic, cumin, and oregano. Stir constantly until fragrant (30 sec).
TIPScrape up the brown bits from the bottom of the pot while the onion cooks — that's pure flavor.
simmer · ~105 min
Simmer the stew until the pork is fall-apart tender.
1.Pour the chile puree into the pot and add 1 cup fresh water. Stir well, scraping the bottom.
2.Return browned pork and any accumulated juices to the pot. Add the remaining salt.
3.Bring to a gentle boil, then reduce heat to low. Cover and simmer until pork is fork-tender (1.5 to 2 hours). Stir occasionally.
TIPKeep the heat at a bare simmer — aggressive boiling will make the pork tough. The meat should shred easily when it's ready.
serve
Garnish and serve the stew.
Ladle the stew into bowls. Squeeze fresh lime juice over each serving and top with chopped cilantro. Serve hot with warm tortillas or rice on the side.
TIPA final squeeze of lime brightens the deep, earthy chile flavor — don't leave it out.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Trim excess fat from pork shoulder but leave some marbling for moisture during the long simmer.
2
Toast dried chiles just until fragrant—burning them will make the stew bitter.
3
For a smoother sauce, strain the blended chile puree through a fine-mesh sieve.
4
Sear pork in batches to avoid crowding the pot, which causes steaming instead of browning.
5
Let the stew rest off the heat for 10 minutes before serving to allow flavors to meld.
6
Leftover stew tastes even better the next day—store in the fridge for up to 4 days.
7
Freeze portions in airtight containers for up to 3 months; reheat gently on the stove.

RECIPE VARIATIONS

Adapt it for your goals.

Chicken Red Chile Stew

Substitute boneless, skinless chicken thighs for pork shoulder. Reduce simmer time to about 45 minutes, until chicken is tender and shreddable.

Vegetarian Red Chile Stew

Replace pork with 400g of cubed butternut squash and 1 can of black beans. Simmer for 30 minutes after adding squash, until tender. Great for a meatless meal.

Extra Smoky

Extra-Smoky

Add 1-2 chipotle chiles in adobo sauce (minced) along with the spices for a smoky, spicy kick.

Quick Cook Version

Quick-Cook Version

Use a pressure cooker: sear pork, add all ingredients, and cook on high pressure for 40 minutes. Natural release for 15 minutes.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High in Protein

Pork shoulder provides a generous amount of high-quality protein, which supports muscle repair and satiety.

✓

Rich in Iron

Pork is a good source of heme iron, which is easily absorbed and helps maintain healthy blood cells.

✓

Vitamin C from Lime

Fresh lime juice adds a boost of vitamin C, which supports immune function and helps the body absorb iron from the meal.

✓

Low in Added Sugar

This stew relies on the natural sweetness of rehydrated chiles rather than added sugar, making it a lower-sugar comfort food.

QUESTIONS?

Frequently asked questions

Yes, but adjust for heat and flavor. Ancho chiles add sweetness, while árbol chiles bring heat. Avoid using only hot chiles or the stew may become overly spicy.