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Mexican Pork Stew Recipe

Mexican Pork Stew

Wholesome Cove
This Mexican Pork Stew is a deeply flavorful, fall-apart tender braise made with dried guajillo and ancho chiles, fire-roasted tomatoes, and fragrant spices. Pork shoulder simmers low and slow in a rich, smoky chile broth until it becomes irresistibly tender, making this an incredible one-pot meal that tastes even better the next day.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 420 kcal

Equipment

  • Large Dutch oven - At least 6 quarts / 5.7 liters capacity
  • High-powered blender - For blending the chile sauce smooth
  • Immersion blender - (optional) Alternative to countertop blender
  • Cutting board
  • Chef's knife - Sharp, for cubing pork and chopping aromatics
  • Tongs - For turning pork while browning
  • Fine-mesh strainer - For straining blended chile sauce to remove skins and seeds
  • Wooden spoon or silicone spatula
  • Measuring spoons
  • Measuring cups
  • Small heatproof bowl - For soaking dried chiles
  • Ladle - For serving

Ingredients
  

  • 3 lbs boneless pork shoulder - 1.36 kg, cut into 2-inch (5 cm) cubes
  • 1 tsp kosher salt - plus more to taste
  • 1 tsp black pepper
  • 2 tbsp vegetable oil - divided

For the Chile Sauce

  • 3 dried guajillo chiles - stems and seeds removed
  • 2 dried ancho chiles - stems and seeds removed
  • 14 oz canned fire-roasted diced tomatoes - 400g, one can with all juices
  • 1 medium white onion - roughly chopped
  • 6 garlic cloves - peeled
  • 2 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cinnamon

For the Braise

  • 2 cups low-sodium chicken broth - 480 ml, plus more as needed
  • 1 tbsp apple cider vinegar
  • 2 bay leaves
  • 15 oz canned hominy - 425g, drained and rinsed; optional but traditional

For Serving

  • fresh cilantro - roughly chopped
  • radishes - thinly sliced
  • white onion - finely diced
  • lime wedges
  • warm corn or flour tortillas

Instructions
 

  • Remove stems and seeds from the guajillo and ancho chiles, then toast them in a dry skillet over medium heat for 30 to 45 seconds per side until fragrant. Transfer to a heatproof bowl, cover with boiling water, and soak for 20 to 25 minutes until soft; reserve 1 cup (240 ml) of soaking liquid.
  • Pat the pork cubes completely dry, season all sides with salt and pepper, then sear in 1 tablespoon of hot vegetable oil in a Dutch oven over medium-high heat for 3 to 4 minutes per side until deeply golden brown, working in batches to avoid crowding. Transfer browned pork to a plate and set aside.
  • Reduce heat to medium and add the chopped onion to the same pot, cooking for 4 to 5 minutes until softened and golden. Add the garlic cloves and cook for 1 more minute, stirring constantly, until fragrant.
  • Add the drained soaked chiles, sautéed onion and garlic, fire-roasted tomatoes, cumin, oregano, smoked paprika, cinnamon, and 1/2 cup (120 ml) of reserved chile soaking liquid to a blender and blend on high for 60 seconds until completely smooth. Strain through a fine mesh strainer into a bowl, pressing on the solids to extract all the sauce; discard solids.
  • Return the Dutch oven to medium-high heat, pour in the strained chile sauce, and cook stirring frequently for 3 to 4 minutes until the sauce deepens in color and flavor. This step is essential for developing the stew's rich, complex taste.
  • Pour in the chicken broth, add the apple cider vinegar and bay leaves, then return the browned pork and any juices to the pot. Bring to a boil, reduce to low, cover slightly ajar, and simmer for 2 to 2.5 hours, stirring every 30 minutes, until the pork is completely fork-tender.
  • If using hominy, stir it into the stew during the last 20 minutes of cooking. Remove and discard the bay leaves, then taste and adjust seasoning with salt and a splash more apple cider vinegar if desired.
  • Ladle the stew into warm bowls and top with fresh cilantro, sliced radishes, diced white onion, and a generous squeeze of fresh lime juice. Serve with warm tortillas on the side.

Notes

  • Use pork shoulder (also labeled pork butt) rather than pork loin or tenderloin, which will dry out during the long braise.
  • Don't skip browning the pork — the sear builds foundational flavor that carries through the entire stew. Always brown in batches to avoid steaming the meat.
  • Toast the dried chiles before soaking to wake up their essential oils and add a smoky, toasty depth to the finished sauce.
  • Frying the blended chile sauce in the pot for 3 to 4 minutes before adding broth is a traditional Mexican technique that deepens the color and flavor dramatically.
  • The reserved chile soaking liquid adds concentrated flavor — use it to adjust the consistency of the stew, but taste it first as it can occasionally be slightly bitter.
  • This stew tastes even better the next day as the flavors deepen overnight. Make it ahead and reheat gently on the stovetop with a splash of broth.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
  • To increase the heat, add a dried chipotle or chile de árbol along with the guajillo and ancho chiles when blending the sauce.
  • For a slow cooker version, brown the pork and blend the sauce on the stovetop, then combine everything in the slow cooker on low for 7 to 8 hours.
  • Add cubed Yukon Gold potatoes or diced carrots during the last 30 to 40 minutes of simmering for a heartier, more filling stew.

Nutrition

Serving: 1BowlCalories: 420kcalCarbohydrates: 18gProtein: 38gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 580mgPotassium: 750mgFiber: 4gSugar: 5gVitamin A: 20IUVitamin C: 15mgCalcium: 6mgIron: 20mg
Keyword braised pork, dried chile stew, mexican pork stew, pork chile colorado, pork shoulder stew
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