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Pueblo Red Chile Stew (Pork)

  • Yield: 8 servings 1x


  • 1 tbs olive oil
  • 1 1/2 pound boneless pork roast
  • 1 medium onion (diced)
  • 2 tsp chile powder
  • 8 cups water
  • 8 medium potatoes (peeled and cubed)
  • 2 tsp salt (fresh or cooked)
  • 1 tsp dried oregano
  • 3 clove garlic (minced)
  • 4 stalks celery (cut into 1 inch pieces)
  • 2 ea dried chiles (remove seeds and keep whole)
  • 1 stick cinnamon
  • 1 can pinto beans
  • 1 14 oz can diced tomatoes
  • 1 tbs ground cumin
  • 1 cup frozen corn


  1. In a soup pot, heat the oil over medium heat and brown the meat for 2-3 minutes on each side.
  2. Then decrease the heat to medium and add the onion, chile powder, cumin, and garlic, stirring constantly.
  3. Cook until the onion is translucent.
  4. Add the remaining ingredients except corn and cook for about an hour to an hour and a half, until the meat is tender and potatoes are done.
  5. Add the corn and cook until heated through.
  6. If stew is thin, remove some of the potatoes and broth and blend to puree, then add back into the stew.
  7. Serve with corn bread or tortillas.


Source:  Foods of the Southwest Indian Nations


  • Calories: 759
  • Fat: 16.8 g
  • Carbohydrates: 107.4 g
  • Protein: 48.3 g
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