Pork and Red Chili Stew
- Ready In:
- 4hrs 20mins
- 6 -8 dried new mexico red chili pods, medium heat
- 1⁄4 cup sun-dried tomato, not oil packed
- 2 1⁄2 cups chicken broth, divided
- 3 slices bacon, diced
- 3 -4 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 4 tablespoons all-purpose flour
- 1 teaspoon salt (to taste)
- pepper, taste
- 2 - 2 1⁄2 lbs lean pork loin
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground Mexican oregano
- 1 -2 bay leaf
- 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
- Wash the chili pods removing seeds. Please note that the heat of the chili is found in the seeds and ribs. You may leave in some of the seeds if you want a spicier dish. Place chili pods, sun dried tomatoes and 1 cup of broth in saucepan. Bring to a boil. Turn off heat, cover and allow to steep while browning the onions and meat.
- In a heavy skillet or Dutch Oven, cook bacon until crisp. With a slotted spoon, remove the bacon from fat and set aside to drain. Discard the fat, add in 1 tablespoon olive oi to pan and warm over medium heat. When warm add in chopped onion and garlic. Cook until onions begin to brown. Transfer to crock-pot.
- Cut the pork loin into 1 1/2 to 2 inch cubes. Mix together the flour, salt and pepper. Place pork in container with tight fighting lid, sprinkle with seasoned flour, cover and shake to lightly coat the meat.
- Add another tablespoon of oil to skillet and cook meat in small batches until lightly browned, adding in additional oil as needed. As meat is browned transfer to crock-pot with onions and garlic. De-glaze the pan with a small amount of broth.
- Place the chili pods and sun dried tomatoes in blender container. Add in salt, pepper to taste. Process until smooth adding remaining broth. Pour over meat in crock-pot, stir in ground cumin, oregano and bay leaves. Crumble bacon and stir into mixture. Cover and cook on low for 3 to 4 hours or until meat is fork tender.
- The last 45 to 60 minutes of cooking add in the package of Simply Potatoes and turn up to high. Stew will be thick. Continue to cook until potatoes are tender and cooked through.
- Serve with tortillas of choice or use filling to make burritos.
Join The Conversation
Fantastic! Four kids ranging from 11-16 came back for seconds and thirds as did the grown ups! I cooked mine on the stove top rather than in the crock pot so made the following changes - cooked bacon in stock pot, sauteed the onions and garlic in the bacon grease, then removed those and browned the pork in same pot with some added oil. Deglazed pan with some chicken stock. After adding the pepper puree to the mix, I added a good bit of smoked paprika and hot smoked paprika. Due to increased evaporation because of cooking on the stovetop, I added a 14 oz can of beef broth (sure chicken would work - I was out of chicken stock.) What a fantabulous recipe! Thanks for sharing!