Chilayo Pork and Chile Stew
Immerse yourself in the bold flavors of Chilayo Pork and Chile Stew, a hearty dish that combines tender pork shoulder with the smoky richness of dried guajillo and ancho chiles. This traditional Mexican-inspired stew is slow-cooked to perfection, featuring a vibrant chile-tomato puree infused with warm spices like cumin, smoked paprika, and Mexican oregano. Enhanced with aromatics, bay leaves, and a hearty broth, this recipe offers depth and comfort in every bite. For an extra touch of authenticity, masa harina can be added to thicken the stew, creating a luscious, velvety texture. Perfectly paired with warm tortillas or a side of rice, this deeply satisfying dish is a celebration of robust flavors and comforting home-cooked warmth.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 3 whole dried guajillo chiles
- 2 whole dried ancho chiles
- 1 large onion
- 4 large garlic cloves
- 3 large tomatoes
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon Mexican oregano
- 1 teaspoon smoked paprika
- 2 whole bay leaves
- 5 cups chicken or pork broth
- 2 tablespoons corn masa harina (optional)
- 1 to taste salt
- 1 to taste pepper
Instructions
Cut the pork shoulder into bite-sized cubes, trimming off excess fat. Season lightly with salt and pepper.
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon of vegetable oil and brown the pork in batches to prevent overcrowding. Set browned pork aside.
Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes, flipping often until fragrant. Remove from heat, deseed, and soak them in warm water for 15 minutes.
While the chiles are soaking, dice the onion and tomatoes. Mince the garlic.
In the same pot, heat the remaining tablespoon of vegetable oil over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the garlic, cumin seeds, oregano, and smoked paprika, and cook for an additional minute.
Drain the soaked chiles and blend them with the tomatoes in a blender or food processor to create a smooth puree. Add a splash of broth if needed to help the blending process.
Pour the chile-tomato puree into the pot with the sautéed onions and garlic. Cook for 5-7 minutes to concentrate the flavors.
Return the browned pork to the pot. Add the bay leaves and enough broth to cover the pork. Bring to a boil, then reduce to a simmer and cover. Cook for 1 hour, stirring occasionally.
If a thicker stew is desired, whisk masa harina with a small amount of broth to create a slurry, then stir it into the pot and cook for an additional 10-15 minutes.
Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaves before serving.
Serve the Chilayo Pork and Chile Stew hot with warm tortillas, rice, or your favorite sides. Garnish with fresh herbs like cilantro if desired.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1150 mg | 50% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.8 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 850 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
