Pork and Red Chili Stew
Warm your soul with this bold and flavorful Pork and Red Chili Stew, a hearty dish that combines tender pork shoulder with the smoky, earthy heat of guajillo and ancho chilies. This Mexican-inspired recipe showcases a rich, velvety chili puree made from rehydrated dried peppers, perfectly balanced with juicy tomatoes, aromatic garlic, and a squeeze of fresh lime juice for brightness. Slow-simmered to perfection in a savory blend of chicken broth, cumin, and oregano, the stew develops deep, complex flavors that will have you coming back for seconds. Serve it garnished with fragrant cilantro, and pair with warm tortillas or a side of rice for a soul-satisfying meal. Perfect for cozy dinners and meal prepping, this stew is the ideal choice when you crave comforting yet adventurous flavors.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (cut into 1-inch cubes)
- 4 pieces Dried guajillo chilies
- 2 pieces Dried ancho chilies
- 2 tablespoons Vegetable oil
- 1 large Yellow onion (diced)
- 4 pieces Garlic cloves (minced)
- 4 cups Chicken broth
- 1 14-ounce can Canned diced tomatoes (unsalted)
- 1 teaspoon Ground cumin
- 1 teaspoon Oregano (dried)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper (freshly ground)
- 2 tablespoons Lime juice (freshly squeezed)
- 0.25 cup Fresh cilantro (chopped, for garnish)
Instructions
Remove the stems and seeds from the guajillo and ancho chilies. Place the chilies in a bowl and cover them with hot water. Let them soak for 15 minutes until soft.
While the chilies are soaking, pat the pork shoulder cubes dry with paper towels. Season them with salt and pepper.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Work in batches to sear the pork cubes until they are browned on all sides, about 3-4 minutes per batch. Remove the pork and set it aside.
In the same pot, reduce the heat to medium and add the diced onion. Cook the onion for 4-5 minutes, stirring frequently, until softened and translucent.
Add the minced garlic to the pot and sauté for an additional minute until fragrant.
Drain the soaked chilies and transfer them to a blender. Add 1 cup of chicken broth and blend until smooth to create a chili puree. Strain the puree through a fine mesh sieve to remove any solids, and set it aside.
Return the seared pork to the pot with the onions and garlic. Stir in the strained chili puree, remaining chicken broth, canned diced tomatoes, ground cumin, oregano, and 1 teaspoon of salt.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 60-75 minutes, or until the pork is tender and the flavors have melded together.
Taste the stew and adjust the seasoning with additional salt and pepper, if needed. Stir in the lime juice to brighten the flavors.
Serve the stew hot in bowls, garnished with fresh cilantro. Optionally, pair with warm tortillas, rice, or crusty bread.
Nutrition Facts
Calories |
2955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5271 mg | 229% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 27.8 g | ||
| Protein | 191.9 g | 384% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 5792 mg | 123% | |
*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.
