Slow-Cooked Pork with New Mexico Red Chile Sauce

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

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 blends pork shoulder, dried New Mexico red chiles, vegetable broth into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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: 30 min Cook: 420 min Serves 6 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Pork with New Mexico Red Chile Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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.

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