New Mexico Red Chile Braised Pork Shoulder

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Slow-braised pork shoulder infused with the deep, smoky flavor of New Mexico red chile sauce, perfect for tacos or hearty plates. This mexican-inspired pork ready in about 210 minutes pairs cut into 3-inch chunks pork shoulder, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, cut into 3-inch chunks pork shoulder
• 2 tbsp olive oil
• 1 large, diced onion
• 4, minced garlic cloves
• 3 tbsp New Mexico red chile powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 2 cups chicken broth
• 2 tbsp tomato paste
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp fresh lime juice
• 1/4 cup chopped for garnish fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot or Dutch oven over medium-high heat. Add 3 lbs pork shoulder chunks in batches, browning on all sides for about 3-4 minutes per batch. Remove browned pork and set aside.
2. Step 2: Reduce heat to medium and add 1 large diced onion to the pot. Sauté for 5 minutes until softened and translucent, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 3 tbsp New Mexico red chile powder, 1 tbsp ground cumin, and 1 tsp dried oregano, cooking for 1 minute to toast the spices.
4. Step 4: Add 2 tbsp tomato paste and cook for 2 minutes, stirring constantly until the paste darkens slightly.
5. Step 5: Return the browned pork to the pot and pour in 2 cups chicken broth. Stir well to combine, scraping any browned bits from the bottom.
6. Step 6: Season with 1 1/2 tsp salt and 1 tsp black pepper. Bring to a simmer, then reduce heat to low, cover, and braise gently for 3 hours or until pork is fork-tender and pulls apart easily.
7. Step 7: Remove lid and increase heat to medium-high to reduce the sauce for 10 minutes until thickened.
8. Step 8: Stir in 1 tbsp fresh lime juice and garnish with 1/4 cup chopped fresh cilantro before serving. Ideal for tacos, rice bowls, or sandwiches.