Spicy Pork and Chile Stew

Pay attention, heat seekers: this recipe was crafted just for you! Hot has never tasted so good.

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  • Makes: 6 servings
  • Serving Size: 1 cup
  • Makes: 7 cups
  • Prep: 40 mins
  • Stand: 20 mins
  • Slow Cook: 6 hrs to 8 hrs (low) or 3 to 4 hours (high)

Spicy Pork and Chile Stew

Directions

  1. In a small bowl combine ancho peppers and guajillo peppers. Pour boiling water over peppers to cover. Let stand 20 minutes; drain peppers, discarding water.
  2. In a food processor or blender combine drained peppers and the next six ingredients (through cayenne pepper). Add 1/2 cup of the chicken broth. Cover and process until mixture is nearly smooth.
  3. In a large skillet heat oil over medium heat. Add pork, half at a time; cook and stir until browned. Place pork in a 3 1/2- or 4-quart slow cooker. Add onion to skillet; cook and stir about 6 minutes or until tender. Add cooked onion, the pureed pepper mixture, the remaining 2 1/2 cups broth, and the orange juice to pork in cooker.
  4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Skim fat from cooking liquid. Add next four ingredients (through salt).
  5. If desired, top servings with sliced avocado, chopped tomato, and/or cilantro. Serve with warm flour tortillas.

From the Test Kitchen

Make-ahead directions

Prepare the chile puree through Step 2. Cover and refrigerate for up to 24 hours. Cut up the pork; cover and refrigerate for up to 24 hours. Continue as directed in Step 3.

*Tip

To warm tortillas, preheat oven to 350 degrees F. Stack tortillas and wrap them tightly in foil. Heat for about 10 minutes or until tortillas are heated through.

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Nutrition Facts (Spicy Pork and Chile Stew)

  • Per serving:
  • 537 kcal ,
  • 23 g fat
  • (6 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 113 mg chol. ,
  • 852 mg sodium ,
  • 38 g carb. ,
  • 8 g fiber ,
  • 6 g sugar ,
  • 43 g pro.
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