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Pork and Red Chili Stew

Pork and Red Chili Stew

By Courtney HillFebruary 24, 2025

  • Makes
    4 - 6 servings
  • Cook Time
    1½ hours
  • Slow Cook Time
    4½ - 5½ hours
  • Active time plus cooling
    30 minutes
  • Rating

This is a simple Mexican-inspired pork stew of earthy dried red chilies, sweet-tart tomatoes and warm spices. With a little cider vinegar to brighten up and balance the richness of the braise, the sauce echoes the flavor profile of classic Mexican adobo. We include two types of chilies here: guajillos, which are red, barely spicy and have a tangy-fruity flavor, plus anchos, which are darker and have notes of tobacco and raisins. For convenience, we reach for canned tomatoes instead of fresh, in particular the fire-roasted variety that brings hints of smokiness. Pressure-cooked for less than 30 minutes or slow-cooked for a few hours, the finished pork is succulent and tender enough to yield to a fork. Serve with rice and beans, and offer warm tortillas on the side. To bring fresh, cool contrast, garnish servings with shredded cabbage or sliced avocado.

Tip

Don’t hesitate to break open the chilies, if needed, to remove the seeds. Anchos, especially, can sometimes be firm and stiff. If they are, breaking open the pods might be make it easier to remove the seeds. The chilies are soaked and then blended, so it does not matter if they’re whole or in smaller pieces.

Ingredients
  • 3

    medium guajillo chilies, stemmed and seeded

  • 2

    medium ancho chilies, stemmed and seeded

  • 14½

    ounce can diced fire-roasted tomatoes

  • 4

    medium garlic cloves, smashed and peeled

  • 2

    tablespoons cider vinegar

  • 2

    teaspoons dried oregano (preferably Mexican oregano)

  • 1

    teaspoon ground cumin

  • Kosher salt and ground black pepper

  • 3

    pounds boneless pork shoulder, trimmed and cut into 1½-inch chunks

  • 3

    bay leaves

  • 1

    small cinnamon stick

  • ½

    cup lightly packed fresh cilantro, roughly chopped

  • Chopped yellow or white onion, to serve

Step 1

Add 2 cups water to a 6-quart Instant Pot, select Normal/Medium Sauté and bring to a simmer. Stir in the chilies, press Cancel and cover (no need to lock the lid). Let stand for about 15 minutes. Using a slotted spoon, transfer the chilies to a blender; discard the liquid. To the blender, add the tomatoes with juices, garlic, vinegar, oregano, cumin, ¾ teaspoon salt and ½ teaspoon pepper. Blend until smooth, about 1 minute, then pour the puree into the pot. Stir in the pork, bay and cinnamon, then distribute in an even layer.

Step 2

Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes. When pressure cooking is complete, allow the pressure to release naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using a slotted spoon, transfer the pork to a medium bowl. Remove and discard the cinnamon and bay. Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Select Normal/Medium Sauté and bring the cooking liquid to a boil. Cook, stirring occasionally, until slightly thickened, 5 to 8 minutes. Press Cancel to turn off the pot. Add the pork and stir to coat, then taste and season with salt and pepper. Serve sprinkled with the cilantro and chopped onion.