Slow-Cooked Pork with New Mexico Red Chile Sauce
Tender slow-cooked pork shoulder braised in a smoky and mildly spicy New Mexico red chile sauce, perfect for tacos or rice bowls. This mexican-inspired pork ready in about 450 minutes pairs pork shoulder, dried New Mexico red chiles, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 2 lbs pork shoulder
- 6 pieces dried New Mexico red chiles
- 2 cups vegetable broth
- 1 medium, sliced onion
- 4, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp oregano
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Toast 6 dried New Mexico red chiles in a dry skillet over medium heat for 2 minutes until fragrant, then soak them in 2 cups hot vegetable broth for 20 minutes to soften.
- Step 2: Blend the soaked chiles and soaking liquid with 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp oregano, and a pinch of salt until smooth to create the chile sauce.
- Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown 2 lbs pork shoulder on all sides for 5-7 minutes until golden.
- Step 4: Transfer the pork to a slow cooker, add sliced 1 medium onion and pour the chile sauce over it. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: Cook on low for 7-8 hours or on high for 4 hours until the pork is tender and shreds easily with a fork.
Frequently asked questions
How long does Slow-Cooked Pork with New Mexico Red Chile Sauce take to make?
Total time is about 450 minutes (30 min prep + 420 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 Slow-Cooked Pork with New Mexico Red Chile Sauce?
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 pork shoulder from drying out.
Can I substitute ingredients in Slow-Cooked Pork with New Mexico Red Chile Sauce?
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 Slow-Cooked Pork with New Mexico Red Chile Sauce 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 Slow-Cooked Pork with New Mexico Red Chile Sauce?
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.
