New Mexican Red Chile & Pork Stew

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

This New Mexico staple celebrates the state’s native chiles in a thick purée that glazes tender chunks of pork shoulder. Lightly pungent and earthy New Mexico chiles, in both dried and powder form, are available at many specialty markets.


  • 5 oz. dried New Mexico chiles, stemmed
  • 8 cups boiling water
  • 2


  1. Heat chiles in a 6-qt. Dutch oven over medium-high. Cook, turning once, until toasted, about 5 minutes. Transfer chiles to a large bowl and add boiling water; let sit until softened, about 20 minutes. Drain chiles, reserving 1½ cups soaking liquid. Transfer chiles and reserved liquid to a blender. Add honey, chile powder, vinegar, cumin, cloves, cayenne, and lime juice a