Mexican · Dinner
Red Chili Pork Stew
Pork shoulder braised in a red chile sauce made from dried guajillo and ancho chiles, tomato, garlic and cumin, simmered until tender in a light chicken broth. Trimmed lean pork and minimal oil keep the dish rich-tasting but lower in calories, finished with lime and cilantro.
$4
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
372Calories
36.8gProtein
16.9gFat
19.4gCarbs
6.3gSugar
5.6gFiber
812mgSodium
127mgChol
5.1gSat Fat
980mgPotassium
75mgCalcium
4.2mgIron
1.1mcgVitamin B12
18mgVitamin C
Goes well with
Mexican Lager (e.g. Modelo, Corona)
local
Agua Fresca de Sandía
international
gluten-free
low-calorie
protein-rich
low-carb
high-fiber
low-calorie
Instructions
1
Prep
Trim pork shoulder of visible fat and cut into 1-inch cubes; stem and seed both dried chiles.
2
Toast
Heat a dry skillet over medium heat for 1–2 minutes, turning chiles often until fragrant and slightly darkened but not blackened.
3
Soak
Cover toasted chiles with hot water in a bowl and let stand 15 minutes until softened and pliable.
4
Braise
Heat olive oil in a heavy pot over medium-high heat, sear pork for 4–5 minutes turning occasionally until browned on most sides. Blend softened chiles with tomato, onion, garlic, cumin and 1/4 cup soaking water until smooth. Pour chile sauce and stock into pot with bay leaf and salt; bring to boil, reduce to low, cover and braise 60 minutes until pork is fork-tender, skimming surface fat to keep stew light.
5
Plate
Ladle stew into a bowl, scatter cilantro on top and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork shoulder
- 44 dried guajillo chiles
- 22 dried ancho chile
- 11 onion
- 22 small tomato
- 4 cloves4 cloves garlic
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp oregano-dried
- 22 bay leaf
- 2 cup480ml chicken-stock, low-sodium
- 2 tsp2 tsp olive-oil
- 1/2 tsp1/2 tsp salt
- 22 lime wedge
- 2 tbsp2 tbsp cilantro, for garnish
