Roasted Red Chile Pork Stew with Potatoes and Onions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting New Mexico-inspired stew with tender pork shoulder chunks simmered in a roasted red chile sauce with potatoes and caramelized onions. This mexican-inspired pork ready in about 110 minutes pairs pork shoulder, cut into 1-inch cubes, roasted red chiles, pureed, large yellow onion, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 20 min Cook: 90 min Serves 6 Mexican cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Add 2 lbs cubed pork shoulder and brown on all sides, about 6-8 minutes. Remove pork and set aside.
  2. Step 2: In the same pot, add remaining 1 tbsp vegetable oil and 2 thinly sliced large yellow onions. Sauté for 8 minutes until caramelized and fragrant. Add 4 minced garlic cloves and cook for 1 minute until aromatic.
  3. Step 3: Return pork to the pot, stir in 1 cup roasted red chile puree, 3 cups chicken broth, 2 tsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer, cover, and cook for 45 minutes.
  4. Step 4: Add 3 diced medium russet potatoes to the stew. Continue simmering uncovered for another 30 minutes until potatoes are tender and pork is fork-tender.
  5. Step 5: Stir in 1/4 cup chopped fresh cilantro just before serving for a fresh finish.

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Frequently asked questions

How long does Roasted Red Chile Pork Stew with Potatoes and Onions take to make?

Total time is about 110 minutes (20 min prep + 90 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 Roasted Red Chile Pork Stew with Potatoes and Onions?

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 roasted red chiles, pureed from drying out.

Can I substitute ingredients in Roasted Red Chile Pork Stew with Potatoes and Onions?

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 Roasted Red Chile Pork Stew with Potatoes and Onions 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 Roasted Red Chile Pork Stew with Potatoes and Onions?

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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