By Grocery List Plus Editorial Staff | Published on June 2, 2026
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.
Comments
Dried red chiles are available at every major Charlotte chain—Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger all stock them in their international or spice aisles—so no special trip is needed. Pork loin is a staple protein at those same stores and costs roughly $6–8 per pound, making the cost per serving land around $2–3 before sides, which is reasonable for a hearty stew. The 95-minute timer is honest; most of that is simmering after a quick prep and chile-toasting step, so this genuinely suits a weekend or slow weeknight. The stew reheats beautifully, and the minimal ingredient list means no fussiness—just brown meat, toast and reconstitute chiles, simmer, and taste. Budget that you'll need to decide whether to use whole dried chiles (more authentic, requires blending) or chile powder (faster, less textured), as the recipe as stated is vague on technique.
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