Luna's Red Chile and Pork Over Stuffing
Experience the bold flavors of the Southwest with Luna's Red Chile and Pork Over Stuffing, a comforting dish that combines tender, slow-braised pork shoulder in a smoky homemade New Mexico red chile sauce with the savory goodness of baked stuffing. This recipe highlights the perfect balance of spice and warmth, featuring aromatic ingredients like garlic, cumin, and oregano in the sauce, paired with a buttery, herb-infused stuffing filled with sautéed celery and carrots. Ideal for cozy family dinners or festive gatherings, this hearty meal comes together with a fusion of rustic techniques and vibrant flavors. Serve it fresh out of the oven, topped with a ladle of rich, spicy sauce for an unforgettable dining experience. Keywords: red chile pork recipe, New Mexico chile recipes, pork shoulder dinner, stuffing side dish, hearty comfort food.
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Ingredients
- 2 pounds boneless pork shoulder
- 10 units dried New Mexico red chiles
- 4 units garlic cloves
- 1 large yellow onion
- 4 cups chicken broth
- 1 teaspoon oregano
- 1 teaspoon cumin
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons butter
- 6 cups store-bought or homemade stuffing mix
- 2 stalks celery
- 1 large carrot
- 2 tablespoons parsley
Directions
Step 1
1. Start by preparing the red chile sauce. Rinse the dried New Mexico red chiles, and remove the stems and seeds.
Step 2
2. In a pot, boil 3 cups of water. Add the chiles and let them steep for 15 minutes until softened.
Step 3
3. While the chiles are soaking, peel and roughly chop the garlic and onion.
Step 4
4. Transfer the soaked chiles, 2 cups of their soaking liquid, garlic, onion, oregano, cumin, and 1 teaspoon of salt to a blender. Blend until smooth. Pass the mixture through a fine sieve for a silky sauce.
Step 5
5. Cut the pork shoulder into 2-inch chunks, pat dry, and season with the remaining 1 teaspoon of salt and 1 teaspoon of pepper.
Step 6
6. Heat a large pot or Dutch oven over medium-high heat. Add the butter and sear the pork until golden brown on all sides. Work in batches if needed.
Step 7
7. Once seared, pour the red chile sauce over the pork. Add 2 cups of chicken broth, bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 90 minutes, stirring occasionally, until the pork is tender and the sauce has thickened.
Step 8
8. While the pork is cooking, prepare the stuffing. Dice the celery and carrot, and chop the parsley.
Step 9
9. In a large skillet, melt 2 tablespoons of butter over medium heat. Sauté the celery and carrot until softened, about 5 minutes.
Step 10
10. Stir in the stuffing mix and parsley. Add the remaining 2 cups of chicken broth, mixing until the stuffing is moist but not soggy. Transfer the mixture to a baking dish.
Step 11
11. Preheat the oven to 375°F (190°C). Bake the stuffing for 20 minutes or until the top is slightly crisp.
Step 12
12. To serve, spoon a generous portion of stuffing onto each plate and ladle the tender red chile pork and sauce over the top. Garnish with fresh parsley if desired. Enjoy!
Nutrition Facts
| Serving size | (3693.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7944.1 |
| Total Fat 283.3g | 0% |
| Saturated Fat 91.6g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 791.5mg | 0% |
| Sodium 20245.6mg | 0% |
| Total Carbohydrate 938.0g | 0% |
| Dietary Fiber 76.5g | 0% |
| Total Sugars 90.6g | |
| Protein 335.3g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 1136.2mg | 0% |
| Iron 51.9mg | 0% |
| Potassium 8047.5mg | 0% |
Source of Calories