Dive into the vibrant flavors of Mexico with our authentic Pork in Red Chili Stew, a hearty and soul-warming dish perfect for a chilly evening or a festive gathering. This recipe, passed down through generations in La Cocina Del Sol, balances the richness of tender pork with the fiery kick of fresh red chilies, creating a symphony of taste that will tantalize your senses. Expect a depth of flavor that comes from slow-simmering the pork in a rich, complex sauce, infused with the aromatic spices of traditional Mexican cuisine. The result is a culinary masterpiece that's both comforting and incredibly satisfying.
This recipe offers a delicious twist on a classic, ensuring an unforgettable dining experience. Whether you're a seasoned chef or a kitchen novice, our step-by-step instructions and helpful tips will guide you through every stage of the cooking process, from expertly preparing the pork to achieving the perfect chili simmer. Ready to embark on this culinary journey? Let's get started!
Tools Needed
- saucepan
- blender
Ingredients
- Pork shoulder: 850 grams
- Puya chilies: 5
- California chilies: 3
- Guajillo chilies: 1
- Tree chilies: 4
- Tomatoes: 2
- Bay leaf: 1
- Whole cumin: 1/4 teaspoon
- Garlic cloves: 3
- Pepper: a handful
- Onion: 1/4
- Salt: to taste
- Water: 4 cups
Step-by-Step Instructions
Step 1. Prepare the Pork and Broth
- Cut the pork shoulder into small pieces. Rinse and set aside.
- In a saucepan, bring 4 cups of water to a boil. Add the pork and a little salt to taste.
- Let the pork cook until the water boils, then remove any white foam that rises to the surface. Continue cooking until the pork is tender.
- Remove some of the fat from the surface of the stew before adding the sauce.
Step 2. Create and Add the Chili Sauce
- Add the two tomatoes to the pot and let them boil for a few minutes.
- Add the puya, California, guajillo, and tree chilies to the pot.
- Turn off the heat and let the mixture cool.
- Blend the boiled tomatoes and chilies with the pepper, clove, cumin, garlic, onion, and a little bit of the cooking liquid.
- Add the blended sauce to the cooked pork. Brown the pork slightly in the sauce (optional).
Step 3. Simmer and Season the Stew
- Add 1 1/2 cups of water, the bay leaf, and a little more salt to taste.
- Cover and let it simmer for another 15 minutes.
Step 4. Serve and Enjoy
- Serve hot. Garnish as desired.
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Tips
- Adjust the amount of chili to your preference.
- If you don't like the pork to be browned, you can leave the sauce less sticky.
Nutrition
- N/A
FAQs
1. Can I use different types of chili peppers?
Yes! Feel free to experiment. Ancho chilies offer a sweeter heat, while guajillo chilies provide a fruitier flavor. Adjust the quantity based on your desired spice level.
2. What can I serve with the Pork in Red Chili Stew?
This stew pairs perfectly with warm tortillas, Mexican rice, and a side of your favorite toppings like shredded cheese, sour cream, or chopped cilantro.
This Pork in Red Chili Stew from La Cocina Del Sol is a testament to the power of simple ingredients combined with traditional techniques. The rich flavors and satisfying warmth will leave you wanting more, making it a recipe you'll return to again and again. Enjoy the delicious results of your culinary journey!