Mexican · Dinner
Red Pork and Corn Stew
Pork tenderloin simmered in a roasted dried-chile and tomato sauce with sweet corn kernels, finished light on oil and thickened only with the vegetables themselves. Cumin, garlic and oregano ground the broth, while lime and cilantro brighten the bowl at the table alongside a warm corn tortilla.
$4
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
378Calories
38.2gProtein
11.8gFat
33.1gCarbs
8.9gSugar
7.8gFiber
520mgSodium
112mgChol
2.9gSat Fat
1180mgPotassium
85mgCalcium
4.2mgIron
0.9mcgVitamin B12
18mgVitamin C
Goes well with
Mexican Lager Beer
local
Mexican Agua Fresca (Horchata or Tamarind)
international
low-calorie
gluten-free
protein-rich
high-fiber
low-calorie
Instructions
1
Prep
Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1 minute per side until fragrant and slightly darkened.
2
Blitz
Drain the softened chiles and blend with garlic, tomato, onion, cumin and oregano until a smooth thick red puree forms.
3
Sear
Heat olive oil in a medium saucepan over medium-high heat and sear the pork cubes for 3 to 4 minutes, turning occasionally, until browned.
4
Simmer
Add the chile puree and stock, stir well, and simmer over medium-low heat for 25 minutes until the sauce thickens and pork is fork-tender.
5
Plate
Stir corn into the stew and simmer 5 minutes more until tender, then ladle into a bowl and top with cilantro; serve with lime wedge and tortilla.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin
- 44 dried guajillo chiles
- 22 dried ancho chile
- 4 cloves4 cloves garlic
- 11 small tomato (120g)
- 11 small onion (120g)
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp oregano-dried
- 1 cup240ml chicken-stock, low-sodium
- 2/3 cup110g corn kernels
- 2 tsp2 tsp olive-oil
- 11 lime
- 2 tbsp2 tbsp cilantro
- 22 small corn tortilla (50g)
- salt, to taste
