Pork and Chile Stew

 

Pork and Chile Stew

A hearty, smoky stew with soft red meat, greens, and rich chile flavor—ideal for a comforting meal.

 

Ingredients (Serves four-6)

1.5 lbs (seven-hundred g) red meat shoulder, reduce into 1-inch cubes

2 tbsp vegetable oil

1 huge onion, chopped

three cloves garlic, minced

2-three dried chiles (guajillo or ancho), stems and seeds eliminated

2 tsp smoked paprika

1 tsp cumin

1 tsp oregano

half tsp cinnamon (optionally available)

1 can (14 oz / four hundred g) diced tomatoes

2 cups low-sodium bird or vegetable broth

2 medium carrots, chopped

2 medium potatoes, chopped

1 crimson bell pepper, chopped

1-2 cups chopped greens (spinach or kale)

Salt and pepper, to taste

Fresh cilantro or parsley, for garnish

Instructions

1. Prepare the chiles:

Toast the dried chiles in a dry pan over medium warmth for 1-2 minutes until aromatic, taking care no longer to burn them. Soak in hot water for 10-15 minutes to melt. Blend right into a smooth paste with a chunk of the soaking water.

2. Brown the beef:

Heat oil in a huge pot over medium-excessive heat. Season red meat with salt and pepper. Brown in batches until golden on all aspects. Remove pork and set aside.

3. Cook aromatics:

In the same pot, sauté onion for 3-four mins until softened. Add garlic, smoked paprika, cumin, oregano, and cinnamon (if the usage of). Cook 1 minute until fragrant.

 Four. Combine liquids and beef:

Add diced tomatoes, chile paste, and broth to the pot. Return the beef. Stir properly, convey to a boil, then lessen warmness to low. Cover and simmer for forty five mins, or till beef is smooth.

5. Add veggies:

Add carrots, potatoes, and bell pepper. Simmer 20-25 mins until vegetables are smooth and pork is completely cooked.

6. Finish with veggies:

Stir in chopped spinach or kale and cook 5 mins until wilted.

7. Serve:

Garnish with sparkling cilantro or parsley. Serve with heat tortillas, rice, or crusty bread.

Tips & Variations

Heat stage: Use one chile for mild taste, greater for additonal heat. Fresh jalapeño may be delivered.

Vegetable boost: Add corn, zucchini, or beans for a heartier stew.

One-pot shortcut: Use a stress cooker or Instant Pot to reduce cooking time to 30 minutes.

Storage: Keeps properly within the refrigerator for 3-four days; freezes up to three months.

This beef and chile stew combines smoky, highly spiced chiles with smooth meat and nutrient-wealthy vegetables. It’s a whole, enjoyable meal ideal for cooler days or any time you crave formidable flavors.