Pork and Red Chili Stew: A Taste of New Mexico

The aroma alone takes me back. I can almost see my grandmother in her tiny kitchen, her hands stained slightly red from handling the dried chilis. The gentle simmer of this stew, the way it filled the house with a warmth that rivaled the New Mexico sun, is a memory etched in my heart. It wasn’t just a meal; it was a connection to heritage, a hug in a bowl, and a taste of home that I now share with you.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 4 hours 20 minutes
• Total Time: 4 hours 50 minutes
• Servings: 6-8
• Yield: 1 large pot of stew
• Dietary Type: Gluten-Free (naturally)

Ingredients

• 6-8 dried New Mexico red chili pods, medium heat
• 1/4 cup sun-dried tomatoes, not oil packed
• 2 1/2 cups chicken broth, divided
• 3 slices bacon, diced
• 3-4 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 4 tablespoons all-purpose flour
• 1 teaspoon salt (to taste)
• Pepper, to taste
• 2 – 2 1/2 lbs lean pork loin
• 1 teaspoon ground cumin
• 1/2 teaspoon ground Mexican oregano
• 1-2 bay leaves
• 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion

Equipment Needed

• Saucepan
• Heavy skillet or Dutch Oven
• Crock-Pot or slow cooker
• Blender
• Container with a tight-fitting lid

Instructions

1. Start by preparing the chili pods. Wash them thoroughly, removing the seeds. Remember, the heat of the chili resides primarily in the seeds and ribs, so adjust accordingly. If you prefer a spicier stew, leave some of the seeds in.
2. In a saucepan, combine the washed chili pods, sun-dried tomatoes, and 1 cup of chicken broth. Bring the mixture to a boil, then immediately turn off the heat. Cover the saucepan and let it steep while you brown the onions and meat. This steeping process softens the chilis and infuses the broth with their flavor.
3. In a heavy skillet or Dutch oven, cook the diced bacon over medium heat until crisp. Using a slotted spoon, remove the bacon from the pan and set it aside to drain on a paper towel.
4. Carefully discard most of the bacon fat, leaving only a small amount to flavor the stew. Add 1 tablespoon of olive oil to the pan and warm it over medium heat.
5. Add the chopped onion and minced garlic to the skillet. Cook until the onions begin to brown and soften, releasing their natural sweetness. Transfer the onion and garlic mixture to your crock-pot.
6. Cut the pork loin into approximately 1 1/2 to 2 inch cubes.
7. In a separate container with a tight-fitting lid, combine the flour, salt, and pepper. Add the pork to the container, sprinkle with the seasoned flour, cover the container tightly, and shake well to lightly coat the meat. This creates a light crust on the pork, aiding in browning and thickening the stew.
8. Add another tablespoon of olive oil to the skillet and heat over medium heat. Cook the meat in small batches until lightly browned on all sides, adding additional oil as needed to prevent sticking. As the meat is browned, transfer it to the crock-pot with the onions and garlic.
9. Deglaze the pan by adding a small amount of the remaining chicken broth to the skillet, scraping up any browned bits from the bottom. This adds depth of flavor to the stew.
10. Carefully transfer the chili pods and sun-dried tomatoes from the saucepan to a blender container. Add salt and pepper to taste. Process until smooth, adding the remaining chicken broth gradually until you achieve a thick, pourable sauce.
11. Pour the chili sauce over the meat in the crock-pot. Stir in the ground cumin, Mexican oregano, and bay leaves.
12. Crumble the cooked bacon and stir it into the mixture.
13. Cover the crock-pot and cook on low for 3 to 4 hours, or until the meat is fork-tender. The cooking time may vary depending on your crock-pot.
14. During the last 45 to 60 minutes of cooking, add the package of Simply Potatoes Diced Potatoes with Onion to the crock-pot. Turn the heat up to high.
15. The stew will thicken as the potatoes cook. Continue to cook until the potatoes are tender and cooked through.
16. Remove the bay leaves before serving.
17. Serve hot with your choice of tortillas, or use the filling to make delicious burritos.

Expert Tips & Tricks

• For a richer flavor, consider searing the pork in a cast-iron skillet before adding it to the stew.
• If you prefer a smoother stew, you can strain the chili sauce through a fine-mesh sieve after blending.
• Don’t overcrowd the pan when browning the pork. This will ensure that the meat browns evenly and doesn’t steam.
• If you don’t have Simply Potatoes, you can substitute with cubed russet potatoes. Add a chopped onion for flavor.
• To make ahead, prepare the stew through step 12 and refrigerate overnight. Add the potatoes and continue cooking as directed before serving.

Serving & Storage Suggestions

Serve this hearty pork and red chili stew hot, garnished with a dollop of sour cream or a sprinkle of fresh cilantro. Warm tortillas, either flour or corn, are the perfect accompaniment for scooping up every last bit of the savory stew.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, allow the stew to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2-3 months. Reheat gently on the stovetop over medium heat, or in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	449.3 kcal	N/A
Calories from Fat	215 g	48%
Total Fat	23.9 g	36%
Saturated Fat	7 g	35%
Cholesterol	125.3 mg	41%
Sodium	869.1 mg	36%
Total Carbohydrate	8.7 g	2%
Dietary Fiber	1 g	3%
Sugars	2.2 g	9%
Protein	47.1 g	94%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicier Stew: Add a pinch of cayenne pepper or a chopped jalapeño to the chili sauce for extra heat. You can also leave more seeds in the chili pods.
• Vegetarian Option: Substitute the pork with hearty vegetables like butternut squash, sweet potatoes, and black beans. Use vegetable broth instead of chicken broth.
• Different Protein: Try using beef chuck roast or chicken thighs instead of pork loin. Adjust cooking time accordingly.
• Creamy Version: Stir in a dollop of Mexican crema or sour cream at the end for a creamier texture.
• For Gluten-Free: While this recipe is naturally gluten-free, ensure the chicken broth used is certified gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I make this stew in a slow cooker instead of a Dutch oven?
A: Yes, this recipe is perfect for a slow cooker. Simply follow the instructions up to the point of combining everything, then transfer to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Q: How can I adjust the thickness of the stew?
A: To thicken the stew, remove some of the liquid and simmer it in a separate saucepan until reduced. To thin the stew, add more chicken broth.

Q: Can I use different types of potatoes?
A: Yes, you can use Yukon Gold or red potatoes instead of the diced potatoes with onion. Just be sure to peel and cube them before adding them to the stew.

Q: What if I can’t find New Mexico red chili pods?
A: Ancho chilis are a good substitute, though they will have a slightly different flavor profile. You can also use chili powder, but the flavor won’t be as complex.

Q: How do I store leftovers?
A: Allow the stew to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.

Final Thoughts

I hope this Pork and Red Chili Stew brings as much warmth and comfort to your table as it has to mine. Don’t hesitate to experiment with the ingredients and adjust the spice level to your preference. This is a dish meant to be shared, so gather your loved ones, serve with warm tortillas, and savor the flavors of New Mexico. I’d love to hear your feedback and any variations you try – happy cooking! And for an extra touch, pair this stew with a refreshing margarita or a cold Mexican beer.