Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

mexican pork and chile stew (slow cooker)

eatygourmet avatar
Recipe by
Lynnda Cloutier
@eatygourmet
Mission Viejo, CA

Ancho chiles vary widely in flavor from mild to pungent, but the chiles provide deep rich flavor without excessive heat to dishes like this stew. The chile is the dried version of Mexico’s ubiquitous poblano chile.source unknown, but maybe from BHG

yield 8 serving(s)
prep time 25 Min
cook time 7 Hr
method Slow Cooker Crock Pot

Ingredients For mexican pork and chile stew (slow cooker)

  • 3 dried ancho peppers, seeded and torn into pieces
  • 3 dried guajillo peppers, seeded and torn into pieces
  • 2 dried pasilla peppers, seeded and torn into pieces
  • 4 cloves garlic, chopped
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. dried oregano
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground cumin
  • 3 cups reduced sodium chicken broth
  • 2 tbsp. vegetable oil
  • 2 1/2 lbs. boneless pork shoulder, cut into 3/4 inch cubes
  • 1 cup chopped onion, 1 large
  • 1/2 cup raisins
  • 1/2 cup orange juice
  • 2 bay leaves
  • 1 oz. mexican chocolate, grated
  • 2 tsp. packed brown sugar
  • 2 tsp. cider vinegar
  • 1/2 tsp.salt
  • flour tortillas, warmed

How To Make mexican pork and chile stew (slow cooker)

  • 1
    In small bowl, mix ancho peppers, guajillo peppers and pasilla peppers. Pour enough boiling water over peppers to cover. Let stand for 20 minutes; drain peppers, discarding water.
  • 2
    In food processor, mix drained peppers, garlic, cinnamon oregano, cloves and cumin. add 1/2 cup of the chicken broth. Cover and process til mixture is smooth; set aside.
  • 3
    In large skillet, heat oil over medium heat. Add pork, half at a time, and cook and stir til brown. Transfer pork to 3 1/2 or 4 quart slow cooker. Add onion to skillet; cook and stir for about 6 minutes or til tender. Transfer onion to slow cooker. Add pureed pepper mixture, the remaining 2 1/2 cups broth, the raisins, orange juice and bay leaves.
  • 4
    Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. Skim fat from cooking liquid. Discard bay leaves. Add chocolate, brown sugar, vinegar and salt. Stir til chocolate melts. Serve stew with warm flour tortillas. Serves 8
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Mexican Pork and Chile Stew (Slow Cooker):

ADVERTISEMENT