Serves 8
157 cal · 95 min
Red Chile Stew
Recipe GLPR1c7c041b93cba6
A rich, savory pork stew built on a foundation of blended dried red chiles. Tender pork pieces simmer in the chile sauce, seasoned with oregano and garlic, creating a deeply flavorful, warming dish perfect for feeding a crowd.
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Ingredients
3 dried red chiles
1 cup water
2 pounds pork top loin, cut into 1-inch pieces
1 teaspoon oregano
1/2 teaspoon garlic powder
Salt to taste
Water as needed for consistency
Directions
Wash your hands thoroughly with soap and water before beginning.
Rinse the dried red chiles under cool water. Remove the stem from each chile and discard. Split open the chiles lengthwise and remove the seeds and white membrane inside, rinsing gently to clear all seeds.
Place the cleaned chiles and 1 cup of water into a blender. Blend on high speed until a smooth, thick paste forms, about 2 minutes.
Heat a non-stick skillet over medium-high heat. Working in batches if needed, add the pork pieces and cook for 4–5 minutes until the exterior is lightly browned. Do not cook through; you are only searing the surface. The pork should reach an internal temperature of 145°F for food safety.
Pour the chile paste into the skillet with the browned pork. Stir thoroughly to coat all pieces evenly.
If the mixture appears too thick, add water a little at a time until you reach your desired consistency—the stew should be soupy, not dry.
Sprinkle the oregano and garlic powder over the stew. Stir well to distribute the seasonings evenly.
Cover the skillet with a lid or aluminum foil. Reduce heat to low and simmer gently for 1 hour, stirring occasionally. The pork should be fork-tender when done.
Taste the stew and add salt as needed. Serve hot in bowls.
