Southwestern Pork Chile Recipe

Name: Southwestern Pork Chile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil, divided; 2 onions, chopped; 4 large garlic cloves, minced; 3 tablespoons flour; 1 teaspoon Kosher salt; 2 teaspoons ground cumin; 1 teaspoon freshly ground black pepper; 3 pounds boneless pork butt, trimmed and meat cut into cubes; 8 large dried red New Mexico chiles, seeded ground in spice grinder; 4 cups reduced sodium chicken broth; 1 bay leaf

Servings: persons

3 tablespoons canola oil, divided
2 onions, chopped
4 large garlic cloves, minced
3 tablespoons flour
1 teaspoon Kosher salt
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
3 pounds boneless pork butt, trimmed and meat cut into cubes
8 large dried red New Mexico chiles, seeded ground in spice grinder
4 cups reduced sodium chicken broth
1 bay leaf

1
Preheat oven to 350 degrees F. Heat 2 tbsp. oil in a large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and cook, stirring, until onions are golden, about 6 minutes. Add garlic and cook for an additional minute or two. Transfer onions and garlic to a bowl with a slotted spoon.
2
In a large bowl, stir together flour, salt, cumin, and pepper. Add pork and toss to coat. Return pot to medium-high heat, add remaining 1 tbsp. oil, and working in batches, lightly brown meat on all sides. Transfer meat to a separate bowl as you go.
3
Return onions and garlic to pot. Sprinkle onion mixture with ground chiles and cook, stirring for about 2 minutes. Add broth, stirring to loosen browned bits from bottom of pot. Whirl sauce in a blender until smooth. Return sauce to pot and add bay leaf and reserved pork.
4
Cover pot. Place in preheated oven and cook for 1 hour. Set lig slightly ajar and cook until pork is fork=tender, about 1 more hour. Remove bay leaf before serving.
5
Serve over rice or in flour tortillas with sour cream.

1538

kcal

Calories

Fat

Carbs

174

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3 tablespoons canola oil, divided, 2 onions, chopped, 4 large garlic cloves, minced, 3 tablespoons flour, and more.

Yes, Southwestern Pork Chile 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.

Southwestern Pork Chile

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