Mexican Pork Stew
This Mexican pork stew recipe simmers tender pork shoulder in a smoky guajillo and ancho chile broth with potatoes and carrots for a cozy, hearty, and freezer-friendly dinner.
Equipment
- Large Dutch oven or heavy-bottomed pot - 6 quarts or larger
- Blender or food processor - For the chile sauce
- Fine-mesh strainer - To smooth out the sauce
- Sharp chef's knife - For cubing the pork
- Sturdy cutting board
- Dry skillet - For toasting the chiles
- Tongs - For turning the pork as it browns
- Ladle - For serving
Ingredients
For the pork and stew base
- 3 lbs boneless pork shoulder - 1.4 kg, cut into 1.5-inch (4 cm) cubes
- 1.5 tsp fine salt - For seasoning the pork
- 1 tsp freshly ground black pepper
- 3 tbsp vegetable oil - 45 ml, divided
- 1 large yellow onion - Diced
- 6 cloves garlic - Minced
- 1 lb Yukon Gold potatoes - 450 g, cut into 1-inch (2.5 cm) chunks
- 2 medium carrots - Sliced into 1/2-inch (1 cm) rounds
- 4 cups chicken broth - 960 ml
- 2 bay leaves
For the red chile sauce
- 4 dried guajillo chiles - Stemmed and seeded
- 2 dried ancho chiles - Stemmed and seeded
- 2 cups hot water - 480 ml, for soaking the chiles
- 1 can fire-roasted diced tomatoes - 14.5 oz / 411 g
- 1 tbsp tomato paste - 15 ml
- 2 tsp ground cumin
- 1 tbsp Mexican oregano
- 1 tsp smoked paprika
For serving
- fresh cilantro - Roughly chopped
- lime wedges
- diced white onion - Optional
- sliced radishes - Optional
Instructions
- Pat the pork cubes dry, season all over with salt and pepper, and let sit at room temperature for about 15 minutes while you prep the chiles.
- Stem and seed the guajillo and ancho chiles, toast them in a dry skillet for about 30 seconds per side until nutty and slightly darker, then soak in hot water for 20 minutes until softened.
- Blend the softened chiles with the diced tomatoes, tomato paste, cumin, oregano, smoked paprika, and 1 cup of the soaking liquid until smooth, then strain through a fine-mesh strainer and set aside.
- Heat 2 tablespoons of oil in the Dutch oven over medium-high heat and sear the pork in batches for 3 to 4 minutes per side until deeply browned, then transfer to a plate.
- Lower the heat to medium, add the last tablespoon of oil, and cook the diced onion for 4 to 5 minutes until softened, then stir in the garlic and cook for 1 minute more.
- Pour the strained chile sauce into the pot and cook for 5 to 6 minutes, stirring frequently and scraping the bottom, until it darkens and thickens slightly.
- Return the seared pork and juices to the pot, pour in the chicken broth, add the bay leaves, bring to a gentle boil, then lower to a slow simmer, cover partially, and cook for 1 hour and 30 minutes until the pork is nearly fork-tender.
- Stir in the potatoes and carrots and simmer uncovered for another 30 to 40 minutes until the vegetables are tender and the pork pulls apart easily, adding a splash of broth if too thick.
- Remove and discard the bay leaves, taste and adjust salt, then ladle into bowls and top with chopped cilantro, a squeeze of lime, and diced onion or radishes if you like.
Notes
- Do not skip toasting the chiles; 30 seconds per side in a dry pan removes any raw, bitter flavor and builds a smoky base for the sauce.
- Yukon Gold potatoes hold their shape through the long simmer far better than russets, which break down into mush.
- Bone-in pork shoulder gives a richer broth than pre-cubed stew meat; well-marbled pork stays tender instead of drying out.
- Sear the pork in batches so the pot is never crowded; crowding traps steam and the meat will gray instead of brown.
- Strain the blended chile sauce to remove tough skins and leave a silky, smooth broth.
- Let the stew rest off the heat for 10 minutes before serving so the flavors settle and the broth thickens slightly.
- For a green chile version, swap the red chiles and tomatoes for roasted tomatillos and green chiles.
- Add a can of drained hominy in the last 20 minutes to move it closer to a pozole style.
- Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months; leave potatoes slightly firm if freezing.
- Reheat on the stovetop over medium-low heat with a splash of broth, or in the microwave in 1-minute bursts, and refresh with lime and cilantro.
Nutrition
Serving: 1BowlCalories: 445kcalCarbohydrates: 21gProtein: 38gFat: 24gSaturated Fat: 8gCholesterol: 115mgSodium: 780mgFiber: 4gSugar: 5g
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