Pork and Chili Stew Recipe

Name: Pork and Chili Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pork cutlets; 4 -5 carrots, cut into 2 inch pieces; 2 ancho chilies (dried poblano peppers); 2 guajillo chilies (a variety of dried pepper); 2 pasilla chiles (a variety of dried pepper); 1 -2 dried arbol chiles (or to taste ( omit if you want a mild stew) or 1 -2 dried chipotle chile (or to taste ( omit if you want a mild stew); 6 garlic cloves, finely diced; 1 tablespoon ground cinnamon; 2 tablespoons oregano; 1 tablespoon cumin seed; 2 tablespoons olive oil; 2 tablespoons brown sugar (or piloncillo, if you have it); salt; 1 -4 cup stock (as needed to cover food in crockpot) or 1 -4 cup water (as needed to cover food in crockpot); 3 tablespoons red wine; 3 tablespoons quick-cooking grits (more or less as needed for thickening, or use Masa Harina, if you have it)

Servings: persons

4 pork cutlets
4 -5 carrots, cut into 2 inch pieces
2 ancho chilies (dried poblano peppers)
2 guajillo chilies (a variety of dried pepper)
2 pasilla chiles (a variety of dried pepper)
1 -2 dried arbol chiles (or to taste ( omit if you want a mild stew) or 1 -2 dried chipotle chile (or to taste ( omit if you want a mild stew)
6 garlic cloves, finely diced
1 tablespoon ground cinnamon
2 tablespoons oregano
1 tablespoon cumin seed
2 tablespoons olive oil
2 tablespoons brown sugar (or piloncillo, if you have it)
salt
1 -4 cup stock (as needed to cover food in crockpot) or 1 -4 cup water (as needed to cover food in crockpot)
3 tablespoons red wine
3 tablespoons quick-cooking grits (more or less as needed for thickening, or use Masa Harina, if you have it)

1
Remove the stems and seeds of the dried Ancho, Guajillo, and Pasilla peppers.
2
Remove the stems, but do not de-seed, the Arbol or Chipotle peppers (unless you want to cut down on the heat they give the stew).
3
Toast the peppers in the oven to crisp briefly if needed, then grind the peppers to a medium-fine powder.
4
I usually use a coffee grinder.
5
Put the olive oil into the bottom of a crockpot.
6
Add the ground chilis, garlic, cinnamon, oregano, cumin, salt, pork, and carrots.
7
Add stock or water sufficient to cover the ingredients, then add the brown sugar.
8
Cok for 2 hours on high.
9
Then add the wine, and slowly add grits sufficient to thicken the gravy.
10
Cook another 2 hours on low.
11
Serve over rice.
12
Fresh fruit makes a good accompaniment.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 pork cutlets, 4 -5 carrots, cut into 2 inch pieces, 2 ancho chilies (dried poblano peppers), 2 guajillo chilies (a variety of dried pepper), and more.

Yes, Pork and Chili Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork and Chili Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions