Name: New Mexico Red Chile Pork & Pinto Bean Masa Stew
Ingredients: 2 pounds boneless pork shoulder, trimmed, 1-inch cubes; 2 cans pinto beans, 15 ounces each, drained and rinsed; 5–6 medium dried New Mexico red chiles, stems and loose seeds removed; 1 diced onion; 4 minced garlic cloves; 1 tablespoon tomato paste; 6 cups lower-sodium chicken broth, divided, plus more as needed; 3 tablespoons masa harina; ½ cup cool water; 2 tablespoons olive oil; 1 teaspoon cumin; 1 teaspoon Mexican oregano; Up to 1 teaspoon salt, to taste; ½ teaspoon black pepper; 1 bay leaf; 1 tablespoon lime juice, to taste

Description

A pork shoulder and pinto bean stew in a dried red chile sauce, lightly thickened with masa harina.

Servings: 6 generous or 8 smaller
Prep: 25–35 minutes
Cook: Approximately 2–2¾ hours, allowing longer for pork if needed
Total: About 2½–3¼ hours

Ingredients

Scale

2 pounds boneless pork shoulder, trimmed, 1-inch cubes
2 cans pinto beans, 15 ounces each, drained and rinsed
5–6 medium dried New Mexico red chiles, stems and loose seeds removed
1 diced onion
4 minced garlic cloves
1 tablespoon tomato paste
6 cups lower-sodium chicken broth, divided, plus more as needed
3 tablespoons masa harina
½ cup cool water
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon Mexican oregano
Up to 1 teaspoon salt, to taste
½ teaspoon black pepper
1 bay leaf
1 tablespoon lime juice, to taste

Instructions

Optionally toast chiles briefly over medium-low heat until fragrant, without burning. Cover with hot water and soak 15–20 minutes. Drain.
Blend softened chiles with ½ cup of the measured broth until smooth. Strain if desired.
Pat pork dry and season with some salt and pepper. Brown in oil in uncrowded batches, approximately 5–7 minutes each. Transfer to a plate.
Cook onion over medium heat 4–5 minutes. Add garlic, tomato paste, cumin, and oregano; stir 1 minute.
Add red chile sauce and stir 1–2 minutes. Return pork and juices, add remaining measured broth and bay leaf, and bring just to a boil.
Simmer gently, partially covered, approximately 1½–2 hours or longer until nearly fork-tender. Add broth as needed.
Add beans and simmer 15–20 minutes until pork is tender.
Whisk masa with cool water. Stir gradually into the gently simmering stew and cook 8–10 minutes, stirring along the bottom. Adjust consistency with broth.
Remove bay leaf, add lime gradually, and adjust seasoning. Serve with optional cilantro, onion, lime, and warm tortillas.

Storage: Refrigerate promptly and use within 3–4 days. Freeze up to 3 months for quality. Reheat to 165°F, adding liquid as needed.

Little tip: Protect the chile flavor by avoiding burnt pods and a scorched pot. Gentle heat and enough pork-simmering time do more for this stew than piling on extra spices.