New Mexico Red Chile Braised Pork Shoulder

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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.

Prep: 20 min Cook: 190 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

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.

Frequently asked questions

How long does New Mexico Red Chile Braised Pork Shoulder take to make?

Total time is about 210 minutes (20 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover New Mexico Red Chile Braised Pork Shoulder?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in New Mexico Red Chile Braised Pork Shoulder?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale New Mexico Red Chile Braised Pork Shoulder for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with New Mexico Red Chile Braised Pork Shoulder?

Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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